Water is the solute that dissolves the soluble matter within the ground coffee into the beverage we call coffee. I believe up to 30% of the material that makes up the coffee seed is soluble in water, the rest is material like cellulose that does not dissolve in water. All that is soluble is not tasty, so normal extractions are below 30%. I don't know the classification of all the soluble materials off the top of my head, things like caffeine, sugars, acids (citric, acetic, quinic, malic, cholorgenic, phosphoric...)
Here "We know what compounds inside the coffee bean are water soluble. These soluble compounds include fruit acids, caffeine, lipids, melanoidins, carbohydrates, and plant fiber. Each of these extracts into the brew liquid at different times and impart different flavors to the resulting cup."
Besides this soluble material, there is insoluble material like solid coffee particles, oil, etc. that contribute to the mouthfeel and body of coffee.
When the strength of coffee is measured today by optical refraction with a TDS (Total Dissolved Solids) meter, the insoluble material must first be filtered lest the light bounce off this material and give a false reading. You can either use a disposable filter on a syringe or a centrifuge to separate the soluble and inconsolable material before testing the coffee.
Post edited by Yakster on
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Here's a video of my normal Yama 8 siphon with the Silex lox-in glass filter rod, my normal setup. You way want to play this back at 2x speed because it's a bit boring.
I like the fact that with a stovetop you can make coffee, bacon, and eggs all at the same time.
For all of you old enough to remember percolator pots, here's a video of a glass percolator I picked up at an antique store to see what goes on in the percolator. Normally this is a horrible way to make coffee, too hot and recirculating coffee through the ground bed, but if you live at high altitude the water boils at a lower temperature and you can have more success with percolators and moka pots that may normally overheat at sea level.
Well, I was just going to guess that maybe Scotty beamed them over, but @Yakster 's explanation seems the safest bet.
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Brewed a Happy Friday blend this morning which really is improving my mood after a lousy week. 50% Guatemala Mission San Lucas Oro, 30% Ethiopia Sidama Keramo Natural, and 20% Kenya Kirinyaga Kabumbu.
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Yeah, it's nice to have a roaster now that does larger batches and back-to-back batches so I have more than one type of roasted coffee available to drink.
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$75 for a 5oz bag? WTF I dont care how sustainable it is. That is crazy pricing.
Team O'Donnell FTW!
"I've got a great cigar collection - it's actually not a collection, because that would imply I wasn't going to smoke ever last one of 'em." - Ron White
I didn't catch that it is only 5 oz; it's not even a single origin, look at the varietals: Catisic, Catuai Rojo, Caturra Amarillo, Caturra Rojo, Bourbon, Mundo Novo, Pacas, Puerto Rico. Too rich for my blood.
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I have found a love for the aero press. I got one to keep at my office with a kettle and a nice burr hand grinder and it is making really solid cups.
Team O'Donnell FTW!
"I've got a great cigar collection - it's actually not a collection, because that would imply I wasn't going to smoke ever last one of 'em." - Ron White
Since we ran out of Reverse Osmosis water, and I don't want to damage my fancy coffee maker I've been doing manual pour-over with my hard San Jose water.
I've been struggling to get the grind right for a good draw-down time on my pour-over for large batches (750 ml water / 50 g coffee) even with a metal Kone filter, so starting tomorrow I've decided to start brewing in my stovetop siphon brewer.
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a backup water fiilter maybe? We use a ZeroWater one and are happy with it. Comes with a meter for measuring dissolved solids. https://www.zerowater.com/
Funny, I disconnected my water filters from my kitchen tap before the pandemic. I may have to see about cleaning up and replacing the filters and recommissioning them. I don't have a zero water pitcher.
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Comments
Water is the solute that dissolves the soluble matter within the ground coffee into the beverage we call coffee. I believe up to 30% of the material that makes up the coffee seed is soluble in water, the rest is material like cellulose that does not dissolve in water. All that is soluble is not tasty, so normal extractions are below 30%. I don't know the classification of all the soluble materials off the top of my head, things like caffeine, sugars, acids (citric, acetic, quinic, malic, cholorgenic, phosphoric...)
Here "We know what compounds inside the coffee bean are water soluble. These soluble compounds include fruit acids, caffeine, lipids, melanoidins, carbohydrates, and plant fiber. Each of these extracts into the brew liquid at different times and impart different flavors to the resulting cup."
Besides this soluble material, there is insoluble material like solid coffee particles, oil, etc. that contribute to the mouthfeel and body of coffee.
When the strength of coffee is measured today by optical refraction with a TDS (Total Dissolved Solids) meter, the insoluble material must first be filtered lest the light bounce off this material and give a false reading. You can either use a disposable filter on a syringe or a centrifuge to separate the soluble and inconsolable material before testing the coffee.
if you want to get deeper into it:
https://handground.com/grind/the-chemistry-of-grinding-coffee-beans
https://www.chemistryworld.com/features/chemistry-in-every-cup/3004537.article
https://en.wikipedia.org/wiki/List_of_chemical_compounds_in_coffee
Here's a video of my normal Yama 8 siphon with the Silex lox-in glass filter rod, my normal setup. You way want to play this back at 2x speed because it's a bit boring.
I like the fact that with a stovetop you can make coffee, bacon, and eggs all at the same time.
For all of you old enough to remember percolator pots, here's a video of a glass percolator I picked up at an antique store to see what goes on in the percolator. Normally this is a horrible way to make coffee, too hot and recirculating coffee through the ground bed, but if you live at high altitude the water boils at a lower temperature and you can have more success with percolators and moka pots that may normally overheat at sea level.
Here's the "Yak Whack" demonstrated.
A bad video of campfire roasting. Roasting is fine, but cooling the beans is problematic.
Well, I was just going to guess that maybe Scotty beamed them over, but @Yakster 's explanation seems the safest bet.
"If you do not read the newspapers you're uninformed. If you do read the newspapers, you're misinformed." -- Mark Twain
Brewed a Happy Friday blend this morning which really is improving my mood after a lousy week. 50% Guatemala Mission San Lucas Oro, 30% Ethiopia Sidama Keramo Natural, and 20% Kenya Kirinyaga Kabumbu.
Yeah, it's nice to have a roaster now that does larger batches and back-to-back batches so I have more than one type of roasted coffee available to drink.
From 2010, an Elektra espresso machine exploded at a Sainsbury's.
hey, @peter4jc ! time to raise your prices:
https://frinjcoffee.com/products/estate-blend-good-land-organics
Very interesting! But I already have more money than I know what to do with... ;-)
That's coffee grown in Santa Barbara, California. Your paying US wages for sustainable agriculture. I haven't tried their coffees.
$75 for a 5oz bag? WTF I dont care how sustainable it is. That is crazy pricing.
"I've got a great cigar collection - it's actually not a collection, because that would imply I wasn't going to smoke ever last one of 'em." - Ron White
I didn't catch that it is only 5 oz; it's not even a single origin, look at the varietals: Catisic, Catuai Rojo, Caturra Amarillo, Caturra Rojo, Bourbon, Mundo Novo, Pacas, Puerto Rico. Too rich for my blood.
I have found a love for the aero press. I got one to keep at my office with a kettle and a nice burr hand grinder and it is making really solid cups.
"I've got a great cigar collection - it's actually not a collection, because that would imply I wasn't going to smoke ever last one of 'em." - Ron White
^^^and you can't beat the easy clean-up of an AP.
Since we ran out of Reverse Osmosis water, and I don't want to damage my fancy coffee maker I've been doing manual pour-over with my hard San Jose water.
I've been struggling to get the grind right for a good draw-down time on my pour-over for large batches (750 ml water / 50 g coffee) even with a metal Kone filter, so starting tomorrow I've decided to start brewing in my stovetop siphon brewer.
a backup water fiilter maybe? We use a ZeroWater one and are happy with it. Comes with a meter for measuring dissolved solids.
https://www.zerowater.com/
Funny, I disconnected my water filters from my kitchen tap before the pandemic. I may have to see about cleaning up and replacing the filters and recommissioning them. I don't have a zero water pitcher.
I don’t know how effective they are, but I’m using an inexpensive Brita water pitcher from Amazon...
I've been using distilled.
I know, You're a big dog and I'm on the list.
Let's eat, GrandMa. / Let's eat GrandMa. -- Punctuation saves lives
It'll be fine once the swelling goes down.
Siphon worked well for a large batch of coffee (1 liter of tap water and 66.6 g coffee) this morning.
Not sure of the why but this looks cool.