Fun Stuff > CHATTER
Swedish egg coffee (and other coffee)
The Seldom Killer:
--- Quote from: Metope on 19 Dec 2013, 23:43 ---At last, there are so many different ways of actually brewing the coffee which will affect the outcome. The quality of the coffee in this process also depends on several factors: water to coffee ratio, how finely and evenly the beans are ground, temperature of water, how fresh the beans are etc etc.
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And whether the barista adds hot water using the steamer tap. How this isn't a criminal offence yet is beyond me.
Metope:
When I worked at a cafe, that's how we were told to do it, on top of letting the coffee ground sit in the machine overnight to save us time in the morning. I cringed every time I made someone coffee and wanted to hand it to them while saying 'I'm so sorry'. That cafe probably had the worst coffee ever, and it wasn't even cheap.
Aimless:
--- Quote from: BeoPuppy on 19 Dec 2013, 22:28 ---Maybe someone can explain this to me: coffee is roasted and ground beans through which boiling water is poored. This is not a difficult recipe. Why then is there such a difference between coffees to coffee drinkers? There's not many steps you can fuck up on ...
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There are very many different flavour compounds and aromatic compounds in a coffee bean. The overall profile, the balance between all these compounds, is strongly influenced by how the coffee is processed. For example, some only begin to dominate at higher brewing temperatures or with longer brewing times. Many are volatile, so much so that they are lost if you grind the coffee and let it sit for too long before brewing.
Many roasters and coffee-purveyors deliberately use blends that are relatively unexciting and often also summat over-roasted in order to achieve a fairly homogenous but predictable flavour that isn't strongly influenced by finicky variables such as temperature, water type and pH, brewing method, grind, etc. However, even these coffees can be easily "upgraded" to some extent if you buy whole beans at the right time after roasting, grind them right before brewing with a decent grinder, and use a brewing method you like with the appropriate grind size. Try out brewing in a press-pot, a moka pot or an aeropress for example if you haven't already :)
GarandMarine:
Then there's the wide variety of beans themselves. While most beans are Arabica (the remainder are Robusto and one I don't quite remember) the soil conditions are area they're grown in effect flavor as well, so it's very similar to grapes for wine, or tobacco in many respects.
BeoPuppy:
More complicated than I thought ...
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