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The TSC Coffee Shop

Spider said:
More something, that’s for sure……. Since when is coffee an exact science?
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It's all science! Well, actually it's all chemistry.. 🤓:coffee:
 
Brewing coffee is a chemical process because it involves the extraction of soluble compounds from coffee grounds into water through a process called "extraction," where various factors like water temperature, grind size, and brewing time affect which chemical compounds are dissolved and ultimately impact the taste of the coffee; essentially, it's a complex interaction between water and the chemical components within the coffee beans.

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Spider said:
Since when is coffee an exact science?
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MarkB said:
Brewing coffee is a chemical process because it involves the extraction of soluble compounds from coffee grounds into water through a process called "extraction," where various factors like water temperature, grind size, and brewing time affect which chemical compounds are dissolved and ultimately impact the taste of the coffee; essentially, it's a complex interaction between water and the chemical components within the coffee beans.
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Boom!
 
MarkB said:
Brewing coffee is a chemical process because it involves the extraction of soluble compounds from coffee grounds into water through a process called "extraction," where various factors like water temperature, grind size, and brewing time affect which chemical compounds are dissolved and ultimately impact the taste of the coffee; essentially, it's a complex interaction between water and the chemical components within the coffee beans.

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Click to expand...
OK…. I get that, but I grind my own beans and do French press…. I’ve changed many variables, including grind size, steeping duration, water temperature…… yet I get the same results every time. I notice no difference. I don’t believe there’s much science to it. The only thing that makes a difference is the quality and roast of the beans…… to me.
 
Spider said:
OK…. I get that, but I grind my own beans and do French press…. I’ve changed many variables, including grind size, steeping duration, water temperature…… yet I get the same results every time. I notice no difference. I don’t believe there’s much science to it. The only thing that makes a difference is the quality and roast of the beans…… to me.
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You did the science part already. Most of us have, I think, intentionally or not.
 
Going with something completely different today. Found a lone pack of hot cocoa in the break room. No idea how long it's been there. Tastes okay though..

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