13

According to the Dr. Duke's Phytochemical and Ethnobotanical Databases, Coffee Arabica has one of the largest amount of theobromine in its seed (20 ppm). However, this amount is just a bit more than 1/2500 th of the amount what Cocoa includes (48 223 ppm). So... Coffee is not really considered a theobromine source, but Cocoa is.


10

A cup of coffee is definitely a solution, in the sense that it is composed of dissolved solutes. The solvation occurs once water is introduced. While, there is always a limit to how much of a substance can be solvated in a given amount of solvent, with coffee you're likely to not reach the point of creating a super-saturated solution in normal conditions. If ...


8

The amount of oil in your coffee correlates to what is called the "body"? This is the "fullness" that you feel of the coffee in your mouth. Like the difference between a light cake and fudgey brownie. More oil means more body. You get more body from brewing methods which, like you said, do not use a filter. This includes things like french press. The amount ...


8

Nice question. A similar myth has been arisen for Turkish coffee pot; such as it should be cleaned only with water to keep the greasy surface made with coffee oil. Partly correct, partly not. According to my "Barista's manual" from Lavazza, this sedimented oil may acetify. Thus, end up bad flavor. Again, (I cannot remember the source) as of my knowledge, ...


7

Well I'm a chemist, but I can't say I'm an expert at scientific coffee extraction; take what I've got to say with a grain of salt. Whenever you are extracting something into water, the temperature plays a couple different roles. First, higher temperatures generally increase the solubility of most compounds. Higher temperature water generally means more of ...


6

Bean density varies dramatically with roast level. The more roasted a bean is, the less dense it becomes. My guess would be that less dense beans would have more of a tendency to float and more dense beans would have a tendency to sink. However, I imagine that there are other factors as well. Grind size would affect the mass vs surface size of the ...


5

I suspect the reason is that theobromine is much less soluble in water than caffeine. A forum post is here. Caffeine – 21600mg/L water Theobromine – 330mg/L water So potentially the grounds have theobromine but it doesn't dissolve during brewing.


5

No. That coffee (or caffeine or anything else in coffee) would stunt growth is a debunked myth. Here's an article from the New York Times that cites a small university study that showed no relation in bone density/gain in adolescents. Another article from Smithsonian cites the same article and a few other studies from the NIH and others that show very ...


4

This is discussed in many different contexts many times, I assume. So, I can say not a very strange question in essence. I advise you to check a previous answer first. It includes a very nice chart and the ideal point for quality brewing of coffee. Also, it shows the extraction ratios, a hint of TDS (total dissolved solids) etc. I copy its link just below: ...


4

Sort of... These links, including the redesigned coffee lexicon might help answer your question http://worldcoffeeresearch.org/images/pdfs/WCR_Sensory_Lexicon_Edition_1_2016.pdf https://en.wikipedia.org/wiki/Furan-2-ylmethanethiol EDIT: Additional information on the chemistry of coffee taste. This is produced by what we know as the Maillard Reaction - ...


4

According this source, a study by Dionex, a part of Thermo Fisher Scientific, found that decaf coffee is less acidic than regular coffee. That being said, all coffee causes the stomach to produce acid and the scientific results of the effect of both types of coffee on this are inconclusive. Some studies have found that patients drinking decaf have less ...


4

There are a few principles involved here (a chemical engineer's perspective on leaching - essentially coffee brewing is just that). As Eli mentioned, solubility in water for most materials increases with temperature. In this case of leaving a batch of coffee with a batch of water (assume pure water for simplicity), materials (different components) will ...


3

Terpenes are the lipids (oils) that give the main flavor to your cup. Therefore, you don't want to reduce them normally. However, if you really want to reduce them, best choice is, as stated thick filtered drip machines. (One can be seen in this post: Coffee in Breaking Bad ) Another brewing methodology that may be used is Turkish coffee. As coffee is ...


3

One thing to keep in mind is that coffee beans contain CO2. This causes grounds to float and foam. If the beans don't have any CO2 they won't float. This is also a sign that they have gone stale.


2

Disclaimer: Lately, I was checking some unanswered questions. This one stands for a while. So, I decided to use the advantages of sitting in an academic office and sought the academic databases I can think of. Some of them are only accessible by abstract. However, I will try to copy the essence of them here without disturbing copyright rules of the ...


2

A couple years ago I emailed AeroPress because I had gone through two presses with a similar problem. In my case, the cylinder had developed heavy abrasions that affected the plunger seal. Here's my original email and photo attachment from 2014: I really enjoy the AeroPress, but over the past three years I have had to purchase 2 presses because of damage ...


2

However I cannot understood the scars definitely, I would like to offer a solution to the scars I thought: There is a possibility that coffee grounds may stick to the rubber ring and scratch the plastic column when pressure is applied as they stay in between the rubber ring and the plastic column. Still, these scratches do not affect the performance of the ...


2

Refractometers are widely used to measure the opaqueness of the coffee during brewing to timely determine the extraction time. Spectrophotometers are used to measure color instead of opaqueness. They are mostly useful to determine the roast degree. So, why not? However, in my opinion, perfect is something defined by personal preference when considered ...


2

The process should be quite the same. At least, according to this wholeseller's website. As far as I understand this company sells 100% Arabica or Robusta OEM instant coffee. For example, the well-known Nescafe has several brands for different blends. (I cannot reference these as they are based on many years of aggregated information of myself. I cannot ...


2

Funny I should come across this topic tonight, as I'm reading a book right now about the science behind making coffee as a commodity, a beverage and an art form. One particular sentence from the book came to mind to help answer this question of your. It reads, "while acidity in many food items is often tied to sour flavors, acidity in coffee relates to the ...


2

Note: I leave out a lot of the details of espresso shot extraction and just mention the major points of troubleshooting so don't flame me =p Acidity is always tricky when you talk coffee because there are differences between perceived acidity and actual acidity. Most coffees are slightly more acidic than milk, and they are in a very tight pH range. When ...


2

If you want a lot of scent, you will want to make sure that nothing stops evaporation - so no lid and a large surface area are paramount. The classic method would be hand-filtered pour-over, which system you choose is up to you, famous examples are Melitta, Chemex or Hario (which all follow the same principle). And as an additional benefit you get to enjoy ...


1

I believe coffee lovers consume coffee to be able to drink that smell. I just want to add to Stephie's answer where that smell comes from. While roasting, during Maillard reaction, the little pores in the coffee bean fills out with the emittted CO2 together with traces of products of the Maillard reaction. These products are partially trapped within the ...


1

In short, caffeine may increase "Sex Hormone Binding Globulin" which results decreased levels of testosterone in both men and women. However, I don't know how effective it is. Or if this decrease is serious and supported by many studies. I have encountered this study presents that caffeine's inverse effect on women testosterone level, which is somewhat ...


1

I'm not sure if I have understood the question clearly. I will give it a try. For espresso making, the temperature is not directly controlled by the barista, but by the espresso machine. So, you should not worry about the temperature that much. In manual pour-overs or decoction-based brewing methods such as Turkish, temperature may be of interest. However,...


1

I know it's down a different line (I like the idea of using light though) but the most common way to test proper extraction is to perform a TDS (Total Dissolved Solids) test. This is the industry standard. https://tylercipriani.com/coffee-extract/ http://www.tdsmeter.com/what-is?id=0010 I don't believe handheld meters to be too expensive but not sure.


1

I think what your idea would lead to a more bitter taste. Simply because it would be very easy to overdo the time needed. If the beans over extracted you would have lukewarm bitter coffee. You would need some sort of instrument to measure the extraction compared to a cold brew and find the same rate to get the flavor you like from the cold brew. It might be ...


1

Your hypothesis sounds interesting. Try it. Traditionally speaking though, these factors are what affect the characteristics that you are concerned about: Bitterness - affected by degree of roast. Darker roasting, more carbony and bitter flavors Sweetness/sourness - brew competitors use lowered brewing temps to increase the acidities in their coffee. But ...


1

From healthline.com - Research has shown that drinking five cups of coffee daily from a French press brewing method can increase blood cholesterol levels by 6 to 8 percent. Five cups, every day, for an increase of 6 to 8 percent. That's a ton of unfiltered coffee. If you just have one decent-sized mug or so even every day, you should be fine, sounds ...


1

Coffee can be good in many different ways, from Variety, as you point out Origin Crop/season Grading quality Processing type/quality Shipping Storate duration and vehicle Etc etc. So coffee quality is often measured according to the standards of the CQI (Coffee Quality Institute) that produces the Q grader certification. Graders taste the coffee and ...


Only top voted, non community-wiki answers of a minimum length are eligible