The Science of Coffee

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.