French Press: While using the coffee press method energy diffusion is increased in comparison to other methods because no water is being added. Slowly plunging the French press down will release very rich flavors in the coffee which rise with the water, this step is repeated to extract more flavor. The resulting flavor of this method is increasingly flavorful, it includes a deep sweetness and chocolatey taste because of the grain's roast and slow extraction.
Cold brew: To make the perfect cup of cold brew coffee you do not want to grain the beans too much because they will be left in the water over night. Larger grains of beans will allow enough flavor to flow through the water. If the bean is grained too thinly it will result with the water being exposed to non-wanted flavors. Pour Over: This method is the one you have the most control over because you are in charge of deciding how much extract from the bean will end up in the water of your coffee (you do this by adjusting the ratio of water to grain). Pour over takes time and patience since you want to make sure to evenly pour small amounts of water from the goose neck and take breaks of 2-3 minutes each time you pour water to allow the carbon dioxide to rise through the cracks. |
Time: Time is implemented in coffee when deciding how long the water interacts with the rains and how long you roast your beans. Time is probably the most important component of the three T's, if you wait too much time too many unwanted flavors are extracted, but if you are too quick your coffee will have no flavor.
Temperature: The temperature of your water will highly impact the flavor extraction from the grains because the hotter the water is, the higher concentration of flavors that are achieved Turbulence: When water passes through the coffee the Turbulence will allow particles to separate and will result in a proper extraction if enough water passes through with the right amount of speed. One example of this is the drip method, if too little water drips too slow not much flavor with extract. |
Three waves of coffee: |
The coffee roast overall: |
First Wave:
In the first wave of coffee there was a very high demand for quick coffee. Many companies that sold instant coffee became popular, companies like Nescafe and Folgers. The push back of this coffee was that the coffee did not taste very good and was low quality. Second Wave: The second wave of coffee was around the 1970’s. The second wave included the same roasting styles and people began to wonder about the history of the bean. During this time came along the french press as well as the very popular coffee shop, Starbucks. Starbucks then became the model for other coffee shops. Third Wave: The third wave movement came from an article that talked about coffee referring it as waves. This happened in 2002. This wave valued more the flavor of the bean and different extracting methods. Some say this is the current wave we are in and we are at it’s ‘mastered’ enterprise. Others say we are moving into the fourth wave. |
The First Crack:
The first crack happens at about 385ºF, this is when the bean enters the "light roast." The crack happens because the moisture is escaping the bean and the bean expands which makes cracking or popping sound. Pyrolysis: At 220ºC the chemicals inside the coffee bean are changing. This process is releasing carbon dioxide and the color is beginning to change to a medium brown because the bean is losing 13% of its weight. The Second Crack: At 426ºF the bean enters the medium roast The oils from the bean have begun rising to the surface which makes a faint cracking sound. The Milliard Reaction: This reaction is a key reaction for developing roasted coffee flavors and color. At temperatures from 150-200ºC, carbonyl groups and amino acids in the proteins are reacting to form aroma's and flavor compounds. This best happens between 230º-340ºF. The carbohydrates and protein being heated are giving warm, nutty, roasted flavors. Caramelization: This happens from around 170-200ºC. The sugars in the coffee start to caramelize which changes the color of the sugars and releases aroma and acidic compounds. During the roasting process more of the sucrose in the bean turns into caramelized compound, if your roast the coffee too lightly the taste will result in a bitter flavor. |
Skills:What we learned about in brain chemistry was a lot to keep up with but I learned take in hard information in easier ways for us to understand. I feel like it made me a stronger learner because I was able to understand difficult facts and information and transfer it in a way that was easy to understand. Not only did I gain that academic skill of turning difficult information into something easy to understand but I also learned a skill that will help me all throughout my life which is making coffee! This project helped me be more curious about different ways to do things and I think it's something super important that I am taking away.
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