Timeline for What is the reason that Aeropress coffee is more digestible?
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| Nov 4, 2016 at 16:11 | comment | added | avocado1 | Yes if you run way too much water through the coffee grounds at some point it will approach the ph level of water. However I was more thinking of immersion techniques where you don't add more water by the second or a fixed pour over recipe where over extraction would rather occur if your grind is too fine and the grounds steep too long in the water. In these cases the acidity will not be much different and the coffee in general would be more concentrated, as more solubles are dissolved in the water. If you think of espresso however you are right, a ristretto is probably slightly more acidic. | |
| Nov 4, 2016 at 16:02 | comment | added | Shiri | You're right in a sense. Underextraction might not provide a huge difference in acidity, but it makes it more concentrated as it isn't diluted by more liquid in an overextracted cup. But I do think roast level contributes much more to acidity than the extraction does. It'll be interesting to see your results. | |
| Nov 4, 2016 at 15:30 | comment | added | avocado1 | I think you might be confusing acidity as in a flavor of coffee and acidity as a chemical attribute. In a bitter over extracted coffee you will have extracted these acids as well. In any case, the pH value of almost all coffee extraction methods is in the same range between around pH 5,5 and pH 6. However the aeropress is advertised as producing coffee with only a fraction of the acidity of a drip or french press. Might have to do with the lower brewing temperature. I couldn't find any specific pH levels though, I might measure it myself over the weekend and report back here. | |
| Nov 4, 2016 at 10:14 | history | answered | Shiri | CC BY-SA 3.0 |