You know that I spend a lot of time at a local coffee spot. Because I write about it all the time. So, it shouldn’t surprise you that I really enjoy coffee, as well. After all, we do know that US scientists and lab techs (both better known as research rats) are the heaviest coffee drinkers in the US. Plus, I’ve written about the new UCDavis program incorporating coffee technology into the ChemE program.
I, for one, use the Melitta method when I make coffee at home. After all, the water temperature is at boiling (I use pretty clean water heated via an induction boiler), plus the water gets a single pass through the coffee beans. What could be wrong with that?
Well, my “obvious” statement is obviously under review. How to make the perfect cup of coffee has now become a hot academic research topic. From the chemistry of caffeine, the thermodynamics of the boiling water, the capillary action of the coffee ring, and even to the slow-flow hydrodynamics of hot coffee- all have found their way into technical publicatons.
Dr. Christopher Hendon (while obtaining his PhD at the University of Bath, now at MIT) published a 134 page paper describing how water chemistry affects coffee flavor. He discerned that six chemicals that were inimical to coffee flavor (plus caffeine); this are the critical compounds despite the fact the bean itself is replete with chemicals (some 1800 of them), and these compounds are affected by how the bean is roasted. Besides the water quality (which affects the sugar, starch, base, and acids extracted from the bean), the roast time, the bean grind, plus the temperature and pressure of coffee brewing (and its dwell time) are all critical factors. (Being the academic that Hendon is, he converted this research into several citations; the necessary component of moving up the gravy train as a professor. Here’s one. Here’s another.)
Dr. William Lee (University of Portsmouth) (along with KM. Moroney, SBG O’Brien, F. Suijver, and J. Marra) investigated the hydrodynamics of flow through coffee beans. Basically, their theoretical analysis discerned that the grinder should be set at the largest settings. This makes for the least bitter coffee; however, the grind size is a trade-off between the flavor within the bean and the flavor at the surface. Of course, the larger grind size allows the fluid to pass through the coffee stack more quickly, which reduces the tar extraction.
Anyone for another cup?
You had me at “coffee”. I read a lot. I write a lot. I drink a lot of coffee 🙂 My favorite right now is Deathwish – strong but not bitter. I may need to experiment with my grind size and the temperature of my water. Thanks!!
That is what makes coffee fun. Finding the best way to create our perfect cup. Go for it.
LOVE, love, love coffee. It’s my daily vice. LOL I just bought a French Press and I am in LOVE. During my workdays, I use a timed coffeepot and I miss the French Press so! I use filtered water also – so chemistry aside, I really do like the sediment created by the plunge method. Thanks for the post!
I never bought into the French Press. Glad it works for you.
I also love coffee. This is fascinating information. Thanks for sharing. It is amazing to me that someone actually took the time to figure out how water affects the taste. I imagine it has the same affect on any drink that uses water as a base.
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Jeff:
You are absolutelycorrect. It is why Pepsi andCoke can sell water in bottles. They have purified water they use for pop,;but now they can sell product with nothing added for the same price as if theydid.
I remember reading an article in Wired magazine, several years ago, about a machine that was supposed to make a perfect cup of coffee called the Clover. When he sold the machine to Starbucks everyone yelled “sellout” but it seems Starbucks still features this perfect machine – not just in any Starbucks (not that I am a customer anymore, but that’s another story) near where I live.
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Well, Alana, since I believe that Starbucks ONLY sells burnt coffee, I am willing to bet that it’s their coffee grind and roasting processes that would negate the result. But, here’s what Starbucks claims… https://www.starbucks.com/coffee/learn/clover
Fascinating!
I do like coffee, but wouldn’t consider myself in any way an afficianado.
In fact coffee is one of those beasts where the taste never quite equals the smell on the pleasure front for me!
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I’ve heard that about you folks on the other side of the pond. You seem to nuzzle up to tea the way we cuddle up to java.
you’re not wrong!
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🙂