Chemistry professor Andy Brueningon has a website Compound Interest and there he clarifies how chemistry affects our lives and one of his tips is :
– what to do and what to avoid while preparing the perfect cup of coffee.
A good cup of coffee should never be bitter and the bitterness of the coffee comes from chlorogenic acids in dark blends.
A study published in 1997 was made on this subject and researchers found that the bitterness can be reduced if in this dark fluid is added a little salt.
The proportion of water and coffee
– first, look at the proportion of coffee and water during digestion
– too much water will dilute the taste of real coffee
– too little water will highlight the bitterness of this liquid
– best is 60 grams of coffee per liter of water or 16 ml water on one gram of coffee or seven grams of coffee for espresso.
Digestion of coffee
– the coffee passes through three stages of extracting the flavor
– first extracted the fruit acids
– the second comprises earthworks “caramel” substances,
– the third covers the bitter elements.
For Espresso coffee, the heated water should be in contact with the coffee for 30 seconds.
– ideal temperature would have to be 91 to 96 degrees Celsius
– coffee will ferment if the temperature is higher
– lower temperatures will not extract the required flavor.
Type of coffee and grinding
The best cooking techniques will not help you if you have coffee beans of poor quality.
Arabica type is more convenient and has better taste
Robusta is packed with phenols and sulfur and they make it strong with a taste of rubber coffee.
The perfect coffee should be ground just before digestion and excessive beans in a coffee grinder will hinder the recovery of all flavors of it.
The smaller ones after grinding will give too bitter powder so its necessary to strike a balance.
Simple trick :
If all your efforts fail to add sugar and milk to the coffee to neutralize the bitterness.
And if you want to lose some weight then read :