Well done. The only issue is that the video assumes a drip brewing method. With drip, it's true that more water = longer brewing time. However, with an immersion method like French press or AeroPress, these variables are independent of each other - you could have a lot of water but a short brewing time or vice versa.
yea.. and you plotted basically the same interval on the x and y axis of this plot. One is just the inverse of the other, they're both just the ratio of coffee/water. Not sure how you can create a two dimensional spectrum of coffee flavor with one variable... I think that where you first explained solubles yield with brew time is spot on... but why didn't you keep that variable at the end. Seems to me that along the x-axis should be brew time, water temp, turbulence, courseness of grind. All of the things that affect the rate of extraction.
Your video were as great as I couldn't stop myself to get online and say Thanks. That was an AMAZING video ! The coffee community in the world needs these kind of high quality videos. PLEASE please please make more videos like this. Thanks a million times
soak your beans in in worm water for 1 to 6 hours depending how much you like it bitter. then take the water set aside then take a juice press and press out water from the beans then mix with the soaking water then take the pressed beans grind them up and put in a cup of hot water let sit till it s turns room temp or a little higher then using a French press press out the ground coffie then add all the cofies to gether then worm up and drink and you will have a super rich coffie and yes you can add water
Your distinction between solubles and insolubles is somewhat misleading. In the brewing process, you extract various compounds except the matter which is left behind (which you call cellulose). However, in your "soluble" definition, their exists insolubles, your oils that truly carry aroma and taste that actually do not dissolve in water, thus are insoluble. This can be controlled through which filter you are using (metal, paper, or cloth) Where metal filters allow more insolubles into the cup, creating heavier aroma and taste, and thus creating greater body. Where paper filters restrict the insolubles in the cup, resulting in a crisper, more subtle cup. And, where cloth filters balance the two. A half way compromise, if you will. A break down of what you you're drinking between solubles and insolubles in the cup is very helpful and insightful as to what creates flavour and aroma in your cup through the brewing process.
Well done. The only issue is that the video assumes a drip brewing method. With drip, it's true that more water = longer brewing time. However, with an immersion method like French press or AeroPress, these variables are independent of each other - you could have a lot of water but a short brewing time or vice versa.
yea.. and you plotted basically the same interval on the x and y axis of this plot. One is just the inverse of the other, they're both just the ratio of coffee/water. Not sure how you can create a two dimensional spectrum of coffee flavor with one variable... I think that where you first explained solubles yield with brew time is spot on... but why didn't you keep that variable at the end. Seems to me that along the x-axis should be brew time, water temp, turbulence, courseness of grind. All of the things that affect the rate of extraction.
Ah, I thought he was conflating water volume and water exposure time. I see his hang up now. thanks.
Your video were as great as I couldn't stop myself to get online and say Thanks.
That was an AMAZING video !
The coffee community in the world needs these kind of high quality videos.
PLEASE please please make more videos like this.
Thanks a million times
Best video that explains brewing so well.
I F**** love you, keep posting. You've answered many question and improved my brewing days. Almost achieved my coffee taste thanks to you !
soak your beans in in worm water for 1 to 6 hours depending how much you like it bitter. then take the water set aside then take a juice press and press out water from the beans then mix with the soaking water then take the pressed beans grind them up and put in a cup of hot water let sit till it s turns room temp or a little higher then using a French press press out the ground coffie then add all the cofies to gether then worm up and drink and you will have a super rich coffie and yes you can add water
Your distinction between solubles and insolubles is somewhat misleading. In the brewing process, you extract various compounds except the matter which is left behind (which you call cellulose). However, in your "soluble" definition, their exists insolubles, your oils that truly carry aroma and taste that actually do not dissolve in water, thus are insoluble. This can be controlled through which filter you are using (metal, paper, or cloth)
Where metal filters allow more insolubles into the cup, creating heavier aroma and taste, and thus creating greater body.
Where paper filters restrict the insolubles in the cup, resulting in a crisper, more subtle cup.
And, where cloth filters balance the two. A half way compromise, if you will.
A break down of what you you're drinking between solubles and insolubles in the cup is very helpful and insightful as to what creates flavour and aroma in your cup through the brewing process.
Extremely helpful! Thank you.
Great video!
Do a video about the scince of caffeine withdraw
real brewing