How To Make The Best Coffee, According To Science
SciShow・12 minutes read
Brewing the perfect cup of coffee involves understanding the chemistry and physics behind it, including the types of coffee beans, compounds contributing to flavor, water source impact, grinding consistency, and water temperature for extraction. Brilliant offers SciShow viewers a 30-day free trial and 20% off an annual premium subscription for further exploration into courses like Measurement, which can aid in determining coffee capacity in a mug.
Insights
- Coffee beans are actually seeds, with arabica and robusta being the most common types, and different compounds like alkaloids, acids, sucrose, and furans contribute to flavor.
- Brewing coffee involves a complex interplay of chemical and physical kinetics, influenced by water source, grind consistency, water temperature, and brewing method, impacting the final taste and extraction process.
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Recent questions
What are the two most common types of coffee seeds?
Arabica and robusta
How does the water source impact coffee flavor?
Hard water rich in magnesium affects flavor extraction
What influences the extraction of flavor compounds in coffee?
Water temperature during brewing process
How does grinding coffee beans affect flavor extraction?
Consistency crucial for optimal flavor extraction
What method results in a sweeter, less acidic coffee flavor?
Cold brewing due to slow extraction process
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Summary
00:00
"Unlock Coffee Brewing Secrets with Brilliant"
- Brilliant offers SciShow viewers a 30-day free trial and 20% off an annual premium subscription at Brilliant.org/SciShow.
- There are various rules and myths surrounding brewing the perfect cup of coffee, but research can help clarify the facts.
- Coffee beans are not actually beans but seeds, with arabica and robusta being the most common types.
- Different compounds in coffee, such as alkaloids, acids, sucrose, and furans, contribute to its flavor profile.
- The amount of caffeine in coffee beans does not significantly differ between light and dark roasts.
- Brewing coffee involves chemical and physical kinetics, with methods like infusion, decoction, and pressure affecting the final taste.
- The water source used for brewing coffee, particularly hard water rich in magnesium, can impact the flavor extraction process.
- Grinding coffee beans to the right consistency is crucial for optimal flavor extraction, with the Darcy-Forchheimer Law guiding the process.
- The temperature of water used for brewing coffee influences the extraction of flavor compounds, with hotter water potentially leading to a more bitter taste.
- Cold brewing coffee results in a sweeter and less acidic flavor profile due to the slow extraction process.
13:04
"Measurement Course for Coffee Capacity Calculation"
- Course on Measurement covers angles, length, area, surface area, and volume
- Useful for determining coffee capacity in a mug
- Courses available offline via iOS and Android app
- Access at Brilliant.org/SciShow for free trial and 20% off annual premium subscription
