The Geek Paper---rough draft

The Science and Art of Coffee Brewing Name Institution Course and Code Professor Date The Science and Art of Coffee Brewing Introduction When the kettle boils, and the sound of grinding beans fills the morning air, I am reminded why making coffee is much more than an everyday ritual. Coffee means a lot to those of us, who are genuinely dedicated to the art and science of its manufacturing than merely a tool for delivering caffeine. When every aspect of the process—grind size, water temperature, brew time—plays a significant role in the final result, what starts as a straightforward process becomes a challenging ballet of accuracy. The process goal is to include each coffee bean’s unique flavor profile and satisfy personal caffeine craving. This is essentially driven by chemistry and a need for creative expression, even though it could appear to others as an obsession. The Science Behind the Brew Brewing coffee is a science that involves extraction—how much coffee grounds dissolve in water. The brewing process determines the task of the coffee. For instance, Maksimowski et al. (2022, p.2) indicates that, “cold brew coffee lacks a uniform, standardized production process in terms of parameters such as extraction time, extraction temperature, dosage or roasting, also in the context of the sensory quality of the beverage.” According to Getaneh et al. (2020, p.8), “In case of all the studied particle sizes, as the roasting durations increased from 10 min to 15 min, the acceptability of the cup cleanness approaches was almost same due to the saturation of foaming components (different proteins) in the coffee bean.” Therefore, the extraction and saturation should remove the proper number of soluble components from the grinds into the water for the perfect cup of coffee. Over-extraction makes the drink bitter, while under-extraction makes it sour and imbalanced. This seems simple, but the chemistry is complex. In the brewing process, saturation occurs when water entirely absorbs soluble chemicals from coffee grinds. In this step, water penetrates the grounds and extracts aromas, oils, and acids that flavor the brew. Too little saturation makes the coffee taste weak and under-extracted, while too much saturation makes it bitter (Getaneh et al., 2020, p.8). Balanced saturation requires managing water-ground interaction to maximize flavor extraction without bitterness. Proper saturation determines coffee taste and balance. One important factor is water temperature. Liang et al. (2021 p.11) indicate that brewing temperatures should be 195–205°F (80 °C to 99 °C) to avoid sensitivity. Above 205°F, water extracts bitter chemicals too quickly, creating an unpleasant taste. If you lower the temperature below 195°F, the grinds will not release enough delicious oils and acids, making the coffee weak and flat. Baristas seem concerned with their thermometers to ensure the perfect water temperature for each coffee. Grind size significantly impacts the extraction rate. Finer grinds offer greater surface area, so water extracts flavors faster. Maksimowski et al. (2022, p.8) argue that, “that it is not necessary to prolong the time of extraction over 12 h with respect to coarse grind and room temperature. Additionally, “bitter” and “harsh” compounds are less water soluble in cold temperatures.” French press uses coarser grinds for slower extraction over four to five minutes. The coarse grinds are the large ones leaving large extracts. The key is balancing grind size and brew duration to maximize bean tastes. The Role of Brew Time While grind size and water temperature are important, brew time also controls coffee flavor. Brew time affects extraction by how long water interacts with grounds. Due to its short brew time, espresso requires finer grinds for full extraction. A French press brew time releases flavor gradually, so coarser grounds are ideal, while short brew times cause under-extraction, making coffee sour. Getaneh et al. (2020, p.1) gives the recommended brewing requirements, “it can be said that a temperature of 230°C, a time of 10 min, and a particle size between 2.36–3.35 mm and 4–6 mm are recommended conditions for the roasting process of coffee beans”. On the other hand, too long causes over-extraction and bitterness. A great cup requires balancing grind size, water temperature, and brew time, and testing with these variables can reveal flavor differences. A Journey of Experimentation While my overall introduction to coffee was from a position of wanting to find a better one, I considered coffee one of those necessary preludes to the proper means of life – the morning's kick-start. But one day, that changed, and I stumbled upon my first taste of pour-over coffee at a tiny café. Pour-over coffee is the coffee which is pre-grinded which means it is not prepared at the café, so the preparation process is quick and fast. It was the most delicious thing I have ever put in my mouth—sharp, complicated, sweet as the worl...