Onyx Academy: An Exercise in Extraction
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- Опубліковано 29 вер 2024
- Have you ever wondered what happens as you brew coffee? Ever accidentally brewed too sour, too bitter, or just not quite like the label described? ...No? Oh, well, this may not be the video for you...
Elika walks you through a brewing exercise that will help you better understand what is happening in you cup and what "Extraction" is.
Follow-along with any coffee for a sensory experience you won't soon forget. We're taking 1 recipe and breaking it down to 3 different stages of extraction (flavor melting).
Recipe:
20g Coffee (med-grind) : 300g Water 205F
What about the bloom?
Your training lab is so cool!
We are super excited to have it.
Best video I've seen explaining the different stages if extraction AND what can be done to manipulate the final product!
This is an incredibly helpful insight into a brew process. Kudos!
Glad you enjoyed it!
What a nice thing to share, Can you give us the comandante grind size reference please? Thanks!
Our starting setting for Kalita on the C40 will be 22 standard clix.
How can we replicate this exercise to an AeroPress brewing?
You could do a version with the aeropress with three decanters. Try 13g coffee : 200g water. Add all ingredients and stir. Wait 45s and plunge about 1/3. Wait another 45 (1:30) and plunge again. Then wait until 2:15 and plunge the rest.
At 3:30 it's said that stage 2 extract simple and complex sugars but I've heard coffee beans contain no known sugars/sweeteners because no significant amount of sugar survives the roasting. What does one usually mean with "simple and complex sugars" here? Polysaccharides (that are not necessarily sweet, e.g. Cellulose)?
"What Gives Natural Coffees Their Sweetness and Fruity Aromas? While it’s now clear that little if any sugar passes into the seed during processing, there are some compounds that do seem to be absorbed into the seed. These are not the aromas from the fruit itself, but the volatile compounds, particularly esters, that are created by microbes as the fruit starts to ferment (GV de Melo Pereira et al, 2014). These compounds - unlike the majority of volatile compounds found in green coffee before processing - survive roasting, and can contribute floral and fruity aromas to the roasted coffee.
Some of these esters, such as ethyl butyrate, also contribute to the perception of sweetness (D. Labbe et al, 2006). While the sugars themselves are mostly destroyed during roasting, they are also important precursors to many aroma molecules created during caramelisation, such as furans, that also make natural processed coffee seem sweeter."
@@terryr9052 Great stuff, specially grateful for the proper references. Cheers.
What’s the max time range you should finish stage two on a kalita?
For this exercise, it should drip out close to 1m 45s. Much longer and it will reach into the 3rd stage and weaken the efficacy of the exercise.
This is a fascinating video! I'm glad I found this channel. I just got the holiday 2 pack in! can't wait to try. I might have to play around with this experiment at home as well!
This is mind blowing! I can’t wait to try this with all my coffees
I really like this video and will have to try this exercise at home.
Please do! Its a fun exercise and an excellent way to explore coffee extraction.
I know this video is a little old, but is there any chance you could let us know where you got those nice, colorful translucent glass cups? I've been searching for a set exactly like those.
NotNeutral is the brand, I can't remember the exact name but they are on their website!
@@johnconrado8439 Thanks!
Brilliant ! Did nt know that I would learn so much, thank you