32

I read everyone's answer and did some of my own research to find an estimation method that satisfies me and might be helpful to others too. I think it should be roughly ±20% accurate. For any amount of "good strength" American-style coffee by any brew method, weigh the dry coffee in grams and multiply by 0.008, or 80mg of caffeine for each 10g of dry coffee....


23

As a matter of fact, coffee is "commonly" sold in some kind of sachets. In Japan, there is what is called "one-drip bag coffee". It consists of a flat sachet that you can unfold to deploy a small scaffold. The scaffold adapts to any mug-like cups. It unveils a filter containing ground coffee, as it unfolds. You just need to pour hot water in the filter to ...


23

Yes. That is to say it will definitely affect flavor, but how it affects the flavor is ultimately dependent upon the specific mineral compounds found in your hard water vs. other hard waters and soft water's lack of these compounds. Here's the key: Some of the compounds in hard water are "sticky," glomming onto certain compounds in coffee when they meet ...


17

Estimation is all well and good, but if you really want to know exactly how much caffeine is in your cup, you're going to have to measure it! Basic Mode You can get caffeine testing strips that you can dip into coffee, and they'll give you an idea of how much caffeine is in the brew. D+Caff is one brand I found but there may be others. They look like this:...


16

First of all, there is no difference in the beans themselves. They all come from either Robusta or Arabica plants. The roast doesn't vary either. You can use any kind of roast for your espresso, it's up to preference. What does change is the grind. Espresso grind is very fine - much finer than other preparations of coffee. You may find packaged coffee sold ...


16

Another view on this: Bulletproof coffee is often used with a low-carb diet, often referred to as the "keto diet", which has some similarities with Paleo, but is quite different. The diet requires you to cut out as many carbohydrates as possible out of your diet in order to get your body into a state of ketosis, where most of the energy in the body is ...


16

In general, I argue that you shouldn't be able to re-use the grounds. That is, for any brewing session, your goal is to extract exactly what you want from the beans. If you do this optimally for your method and taste, there's nothing left in the beans that you want; re-extracting will give you a different result. The second brew might be drinkable and even ...


15

It depends on the press. I personally use a double-walled (which means air-insulated) press with very very fine screens in the plunger. This means my coffee stays hot for quite some time, and I don't commonly have issues with grounds at the bottom of the second cup (it's a 2-cup press). I also spent over $300 for it, hand made in Japan by expert crafters ...


15

You should not tamp the coffee in a Moka. These pots don't like excessive pressure, which tamping would produce due to increased density. This is also why the water should not cover the steam valve. In the worst case they can literally explode!


14

Because coffee is an agricultural/baked item and like bread, goes stale. Between roasting, grinding packaging and shipping the bags, you'd ensure the coffee was never fresh and will never taste good. The most you may get is a mass produced cup of horrible that might be passable or better than nothing to a small percentage of people. The other brew ...


14

Burn? I've heard that some large chains "burn" their beans while roasting :-) But not while brewing. A major coffee chain, seen on almost every other corner in some places, is known for their very dark, "burnt" roast. Many people like this sharp taste and associate it with caffeine and their morning pick-me up. Other people find this "burnt" roast to be ...


14

There are two ways to start with: plunging and dripping. Plunging is to mix water with ground coffee, and let the mix sleep slowly. Dripping is the same as classical hot-water dripping, except the speed is much slower. The slowly / "much slower" part means about 8-12 hours, depending on the quantity of ground. For example, I use 400mL/14oz and 40g/1.5oz of ...


14

So I did a bit of research, and found a number of regional claims to 'egg coffee', including Swedish, Norwegian, Vietnamese and the American Mid-West. Of course I also found an article on Putting Weird Things In Coffee, which should be taken with a pinch of salt1. There seem to be a variety of approaches, but they seem to fall into three main camps: Add ...


13

Well I am not sure how thay did it but here is the website about the amount of caffeine there is in certain cups of coffee (types will vary): Caffeine In Coffee There will be caffeine intake of other drinks as well. Well here is another website where it explains the amount of coffee per type (not brands). It was made by ICO, the International Coffee ...


12

Temperature affects extraction rate, but also varies between compounds in the coffee beans. Coffee grounds contain a hodgepodge of volatile and non-volatile components, such as various oils, acids, and other aromatic molecules [2]. Collectively, these compounds that are found in coffee grounds are referred to as “coffee solubles” and significantly ...


12

Yes. Adding water to Espresso is considered an Americano. Doing it the other way around is called a Long Black. According to that article and below sources, the Long Black preserves the crema, whereas the Americano preparation should not. The manner in which the pour is done can contribute more to preserving or destroying the crema than the order. An ...


12

The crema definitely affects the initial taste of the coffee, that's where the concentrated notes of whatever bean you're using is going to be found. I make a long black by: Pour 3/4 cup of hot water (right from the machine) Wait 2 - 3 minutes Pull a double shot into it, holding it right under the group to minimize splashing Let sit for about 30 seconds, ...


12

You're highlighting two differences between the two methods: temperature of the water, and rate of pouring the water (equivalently, how "full of water" is the cone). Short story: Use water just off the boil (about 96°C / 205°F). I prefer your "slower" pour method over your friend's... read on for why. Longer story: Keeping all other factors identical, ...


11

Determine what kind of coffee you are working with. Different kinds of coffee have different amounts of caffeine. USDA-accredited values are: Normal - 40 mg Decaffeinated - 1 mg Espresso - 212 mg Decaffeinated espresso - 1 mg Instant - 3,142 mg Instant chicory - 21 mg Instant french - 246 mg Instant mocha - 360 mg Sourced from Google which pulls its data ...


11

The gases themselves are largely composed of CO2 and moisture trapped in the grinds. My understanding is that releasing the gases ahead of time prevent the gasses from interfering with an even extraction throughout the brewing process. As when brewing coffee, we're trying to expose the grounds evenly to the hot water, the release of gas fights against this, ...


11

Disclaimer: This will be a long answer. I expect that it wont be as good as I want at first. I may make corrections/additions afterwards. I am a native Turkish, drinking kgs of coffee each week and from a coffee addicted family for generations. Therefore, I count myself as a Turkish-coffee hobbyist. I believe to understand the two or three times boiling ...


10

Yes, you just need to get a pot that's made of the right stuff. Induction hobs only work with magnetic metals. If you can stick a magnet to your coffee pot, it will work. Traditional moka pots are made of aluminium, which is why they don't. I have one that looks like this: A quick search on Amazon should find you what you want, or enquire at your nearest ...


10

There is a Specialty Coffee Association of America, and they have a professional development program with certificates. (Also various awards and recognition programs.) I'd be surprised if there was not some formal parallel in the two trade associations. The SCAE's "about-us" page says: "Together with the Specialty Coffee Association of America (SCAA), we ...


10

This is a pretty good way to ruin a burr grinder. Worst case scenario, your burrs jam up so much that they can't spin and burn out your motor. A blade could help, but I'd argue that the inconsistent grind you'd get wouldn't be much of an improvement in cup quality anyway. Realistically you'd end up with some of your grinds unchanged, some at the size you ...


10

That's pretty straightforward: if you're not too lazy and have the equipment at hand, always grind only the amound needed just before brewing. Check out this answer for impressive data. Now if your beans are year old already, this might not make a huge difference --- but there's no way that grinding it all at once could help you have ``somewhat fresh cups''...


10

The process of compressing the coffee powder in a portafilter of an espresso machine before pulling the shot is called tamping. There is a lot of information available on the web explaining how it is done correctly, such as, e.g., here. Tamping is an important part of making a good espresso shot, so yes, you should press the coffee in the portafilter. The ...


10

Is it possible that you read a few posts on the Internet the wrong way? The grounds will not disappear, if anything they will appear "more", volume-wise because they swell in the hot water. There are two points about "grounds on the bottom": In the bottom of your cup, indicating a too fine grind of the beans or a hole in the filter mesh. Some very fine "...


9

A co-worker of mine drinks this every morning: big mug of strong coffee, blended with organic butter and MCT oil into an oily coffee-flavoured concoction. So I read about it... and tried (only) a sip. The idea seems to be to flood yourself with stimulants and concentrated sources of macronutrient energy. According to the linked Wikipedia article (additional ...


9

All coffee preparations can be improved with an application of science! Simply by monitoring and carefully controlling conditions such as water temperature, brew-time, grind etc., you can improve the taste of your coffee. No doubt with the array of instruments available to them in Breaking Bad they could have done a fine job of this! As for the aparatus, ...


9

A few other factors to consider: Freshly ground beans. How you store your coffee beans. You basically want to keep them reasonably cool and away from oxygen, sunlight, moisture and variations in temperature (which is why you don't keep them in the freezer except for long term storage). Generally in the pantry in an opaque, air-tight container. I one-way ...


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