John Snow
  • Member for 6 years, 11 months
  • Last seen more than a month ago
  • San Francisco, CA
Why is it not recommended to drink coffee immediately after it's roasted?
Accepted answer
31 votes

Fresh off the roast, coffee has high levels of carbon dioxide and nitrogen (based?) gasses. These gasses will greatly contribute to retro-nasal activity as well as initial flavors (think carbonated ...

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How can I go about developing my ability to taste flavors in coffee?
18 votes

There are several approaches that can aid in developing your palate. Cupping The preferred method of tasting coffee. This requires only a cupping bowl and spoon. Dose out coffee, pour in the hot ...

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How long can I store ground coffee in the fridge?
Accepted answer
15 votes

Coffee should never be stored in the fridge! In the same way that baking soda absorbs smells, coffee will absorb smells and flavors in your refrigerator. These compounds can be extracted when you ...

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How important is tamping coffee for an espresso machine
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15 votes

Let's start off with what the function of the tamp is. Function The tamp is cylindrical in shape and is ideally just snug enough to fit into the portafilter smoothly. What the tamp does, is prime ...

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Is coffee a solution or an emulsion?
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10 votes

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 ...

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Does a decaffeinated coffee have zero or little caffeine in it?
7 votes

According to Wikipedia: Decaffeinated drinks contain typically 1–2% of the original caffeine content, and sometimes as much as 20% [Decaffeination] is repeated from 8 to 12 times until the caffeine ...

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How can I figure out how much caffeine is in my cup?
5 votes

To be honest, with all of the variability in coffee, if you want completely accurate numbers, you'd have to prepare multiple samples of your coffee brewed the same exact way (preferable 3 or 4 samples ...

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How does pressure affect the flavor of espresso?
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5 votes

Working on a Synesso (prototype), I was lucky enough to be able to play with controlled pre-infusion. They state that their pre-infusion has a pressure of 3-4 bars and " bring[s] an extra textural ...

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What factors affect espresso crema?
5 votes

From Wikipedia: The "crema" is produced by emulsifying the oils in the ground coffee into a colloid, which does not occur in other brewing methods. Using the right material from the start ...

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Upward size limit for espresso makers
4 votes

The volume of espresso that your machine makes, is limited to the size of it's boiler and it's ability to replenish, heat the water, and deliver the force to brew the espresso. Working on commercial ...

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How fine should I grind coffee for drip/pour over coffee
4 votes

In general, the coarseness of fine sand. It will be difficult to effectively communicate grind size here, and what is recommended is to go to your local coffee shop, have them grind a sample of coffee ...

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How much French Press is a serving?
3 votes

FDA has no official guidelines on serving size, so your serving size is either determined by the product manufacturer, or whatever you want it to be. We don't know what brand french press you have but ...

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Is it necessary to allow a shot of espresso to rest before adding it to a drink?
3 votes

The answer is dependent on the coffee you're serving. I've worked with several blends from different companies and have found that some are better with resting than others. What's key here is the ...

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What is the basic differences between espresso, cappuccino, and latte?
2 votes

There was already a question here that someone answered with an image showing drink recipes, but it's worth noting that these are loose definitions and that the actual recipe can vary based on the ...

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