9

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 ...


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

I may have an idea. Put the new batch in a container that's easy to remove from the top and at the same time easy to observe. Maybe something like nylon stockings. When you see it touches the bottom, cut it with a knife from the top and remove the stockings. This way, the new batch of beans never mix with the old ones until the last moment you remove the ...


3

You will just have to find some form of compromise. I think the best way would be to empty the Hopper and then fill it with the new beans (also sometimes you might want to switch up the espresso?). You should figure out how your grinder behaves once it's getting more empty and with this knowledge you can quite easily adjust the extraction such that the ...


1

Have you tried mushroom coffee? It has the effect you're looking for. 4 Sigmatic have a good range to choose from with varying effects. I find the ones with lion's mane mushroom help with focus but don't give me the jitters!


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 ...


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