Topic: gourmet

Making that perfect cup of coffee: science weighs in over art

By Ray Huot | September 22, 2007 |

There is much to be said about the perfect cup of coffee, and yet so much is clouded by old wives’ tales and misinformation. What counts is simple math and physics, and as long as you understand the chemistry of coffee you can produce a perfect cup every time.

Grind
The finer you grind the coffee beans, the more character you will get from each bean. In other words, more flavor can be extracted from the same amount of beans if they are ground finer. But it’s the type of coffee making equipment you own that will determine what grind you can get away with.

The reason is due to the flavor compounds present in a coffee bean. “Good” flavors are extracted early in the brewing process, while “bad” flavors come out later. Allowing the grounds to come in contact with too much water will lead to over-extraction and a nasty tasting brew. Your equipment will determine how much water comes into contact with your grounds and for how long. «Read the rest of this article»

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