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The Science of Coffee

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Many of us love to drink coffee. For some, it’s a prerequisite to a wonderful and productive day. With the rise of commercial breweries and coffee shops, the caffeine-powered drink is more popular than ever. Teens as young as 14 indulge in the sugary variations while the more mature enjoy simple black coffee. It’s no wonder there are so many coffee drinks available in the market.

But did you know that making coffee is not just an art but a science? Getting the perfect balance of taste and characteristic entails days, months or even years of training. The Specialty Coffee Association of America has even created a chart that represents the perfect, optimum balance.

The SCAA brew chart outlines the exact amount of coffee solids you would need with how much water to get this perfect brew. And if it seems overly technical and scientific, that’s because it is. There are also different standards in Europe and Norway. Now, pouring hot water over some ground coffee seems much more complicated.

Don’t fret because you wouldn’t need to experiment with your coffee to know what the perfect brew is. As long as it’s to your taste then go ahead and take a sip.

Here’s another thing you might not know about coffee. The coffee bean is actually part of a coffee fruit. It’s the seed of what is sometimes known as the cherry of the coffee tree.

The bean is extracted, dried and then ground to give you the coffee you are drinking in the morning. Now, you might ask why not just grind the entire fruit. In truth, the whole fruit would make coffee that’s too bitter. Though, there are supplements in the market made from whole coffee fruit that serves to provide high amounts of antioxidants to the body.

Why your coffee sucks

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Coffee

Sad but true: most of the coffee I’ve been served at friends’ homes have been bad. By that I don’t mean awful and completely undrinkable- just mostly mediocre. The thing is, for me, there’s nothing worse than a mediocre cup of coffee.

Now chances are, if you’re using those little packets of instant (or, horrors, “3-in-one”) coffee, you already know why your coffee sucks- but what if you aren’t? What if you buy quality beans, grind them fresh every day, and you’re still unhappy with your home brew? Here, my tips for making awesome coffee at home:

  • Clean your coffeemaker. Whether you’re using an automatic drip machine, a french press, or a percolator, you want to keep your coffeemaker as clean as possible- that means getting rid of leftover grounds and oily residue completely. I like to clean my coffeemakers with distilled vinegar and water about once a month, and daily with good old dishwashing soap and lots of water.
  • Buy good beans. Roasted coffee beans go “off” quicker than you think, so you want to buy beans that are well-packed (in a dark container), and from a reputable source. I’m not a bean snob by any means- Starbucks has a great selection, and I also have a soft spot for good old Folgers.
  • Store your coffee well. In the freezer is good- and if you have a large amount of beans, separate them into smaller “servings” so you don’t have to bring them all out every time you grind.
  • Get a good grinder. Sure, you could use your blender, but for maximum flavor you should consider investing in a burr grinder, which crushes your beans with a grinding wheel rather than a blade. It produces a more consistent grind.
  • Use good water. Good, sparkling clean water can make a world of difference to your cup of coffee. When using a drip machine, I like to start with very cold water. If you’re using a french press, heat your water only to just under boiling.
  • Always brew fresh. The longer you let the coffee sit, keeping it warm, the worse it will taste. Only brew enough for the moment.