Brewing : Episode 1
Human have known how to capture the taste of coffee for very long time ago and in many ways. "Brewing" is one of the coffee making methods which seems easiest. Actually, brewing has strong science theory supports, to help coffee lovers find the best cup of coffee.
Making coffee using "Brew" method is to let hot water flow through ground coffee, pulling out various kind of materials with coffee.
Although, there are many brewing equipment to choose based on preferred serving size, the outcome of grounded coffee are the following materials:
- Soluble materials
- Non-soluble material - solid
- Volatile
- Non-volatile
Please don't get it wrong. We are not going to take chemistry 101 but coffee itself is applied chemistry. However, we will not go deeper to chemical formulas :p
The enjoyment in coffee sipping moment is when we are tasting all material at the same time. Many drinkers can describe about coffee tastes based on self-perception. For example, strong, bitter, sweet, sour, scent, odor, smooth, silky, heavy, extreme, extravagant, glamorous etc.
Following terms explain 3 crucial parts in taste forming:
Aroma - Gases are flavors can be perceived by smell buds. When we raise the cup, why do we feel some aroma? The reason is we sense the soluble volatile materials.
Taste - Liquid are tastes can be perceived by taste buds. These are soluble non-volatile materials which arouse taste buds to react instantly.
Body - Solids that form "body" of coffee. These non-soluble, non-volatile materials made coffee body exists.
J' Eng
