Working from home has made me into a bit of a coffee snob (a.k.a. enthusiast) ☕️. After a coffee course (highly recommended) and experimenting at home I can say with confidence: it is worth to spend a little bit more time and money on good quality and freshly roasted beans.
You can't write code without a nice cup of coffee 😁
TL;DR;
| Factor | Influence on Taste |
|---|---|
| Grind Size | Finer grinds extract intense flavors; coarser grinds offer nuance |
| Pressure | Higher pressure can yield concentrated flavors |
| Roast Level | Light, medium, or dark roasts bring different flavor profiles |
| Extraction Time | Longer extraction often results in richer, more intense flavors |
| Factor | Espresso | French Press | Pour-Over | Moka Pot | AeroPress |
|---|---|---|---|---|---|
| Grind Size | Very fine | Coarse | Medium to fine | Fine | Fine to medium |
| Pressure | High pressure | None | None | Build-up pressure | Air pressure |
| Roast Level | Medium-dark | Adaptable | Adaptable | Adaptable | Adaptable |
| Extraction Time | Short | Long | Moderate | Moderate | Short |
| Brew Method | Extraction Time (Seconds) |
|---|---|
| Espresso | 25 - 30 |
| French Press | 240 - 300 |
| Pour-Over | 180 - 240 |
| Moka Pot | 240 - 300 |
| AeroPress | 30 - 60 |
Getting quality beans
My current roaster is Wakuli, they offer a very convenient service. They ship small portions of freshly roasted beans. Although they arrive a bit older, compared to other roasters, I still prefer this one because of the small portions.
I've now set it up to receive 450gr every 2 weeks. This is enough for about 2x Chemex (30 grams) and 22x espresso (17 grams) every 2 weeks 🙂
What influences taste in coffee
Assuming you have freshly roasted and high quality beans. There are a few things that are within our control that influence the taste of a coffee. The chosen method: filter, espresso, mocka pot or something else can be broken down into 4 parts that influences taste.
Roast level
When it comes to coffee, the roast level of the beans plays a significant role in determining the flavors and aromas that end up in your cup. Coffee beans undergo a roasting process that involves applying heat to develop their distinct characteristics. Let's explore the three main roast levels: light, medium, and dark.
Light Roast is known for their bright and lively flavors. During the roasting process, these beans are heated until the first crack occurs. This crackling sound is an audible indication of the beans expanding due to heat. Light roast beans are characterized by their light brown color and a delicate taste that retains much of the bean's inherent characteristics. They often have higher acidity and can showcase floral and fruity notes.
Medium Roast are roasted to a point just after the first crack. They have a slightly darker color, more body, and a balanced flavor profile. The acidity is mellowed out compared to light roasts, and the beans may exhibit a combination of nutty, chocolatey, and slightly fruity notes. Medium roast strikes a balance between the original bean's attributes and the influence of roasting.
Dark Roast are roasted beyond the first crack, sometimes even to the second crack. This results in a deep, rich color and oils on the bean's surface. Dark roast beans tend to have a full body, lower acidity, and robust flavors with hints of bitterness. The roasting process imparts bold, smoky, and sometimes spicy notes to the beans.
| Roast Level | Description | Flavor Profile |
|---|---|---|
| Light Roast | Light brown color, maintains original characteristics, floral and fruity notes | Bright, delicate |
| Medium Roast | Balanced flavor, nutty and chocolatey notes | Balanced, nuanced |
| Dark Roast | Deep color, bold, smoky flavor | Rich, intense |
During the roasting process, the beans go through two significant stages known as "cracks". These cracks are audible indications of the beans' internal changes due to heat.
First Crack is a pivotal point in roasting when the beans rapidly expand and make a distinct cracking sound. First crack typically signifies the transition from light to medium roast. Light roast enthusiasts often prefer beans roasted just after the first crack to preserve their unique flavors.
Second Crack occurs after the first crack and is marked by a sharper, more rapid cracking sound. Second crack usually signifies a move into dark roast territory. The longer roasting time and higher temperatures can lead to the development of darker flavors.
| Crack stage | Description | Roast Transition |
|---|---|---|
| First Crack | Rapid expansion with a distinct crackling sound | Transition to medium roast |
| Second Crack | Sharper, faster cracking sound | Transition to dark roast |
Understanding these roast levels and the stages of cracking helps coffee enthusiasts choose beans that match their preferred taste profiles. Whether you're into bright and zesty flavors, balanced and nuanced notes, or bold and intense richness, the world of coffee beans has something to offer for every palate.
Grind size
Grind size goes beyond texture; it's like a secret flavor code. Think of it as adjusting the flavor dial.
Finer grinds, resembling sand or powdered sugar, expose more surface area, leading to intense flavor extraction. This delivers robust, concentrated notes. On the other hand,
coarser grinds, akin to sea salt or breadcrumbs, gradually release flavors, offering a nuanced taste experience with delicate layers. Whether you're amping up intensity or savoring subtlety, your grind size choice is like a map to the taste adventure in your cup.
Extraction time
Moving from grind size to extraction time, we uncover another taste-shaping element.
Extraction time acts as a conductor, orchestrating the interplay of bitterness and brightness. Imagine it as a scale of taste. Longer extraction, like a composer's crescendo, enhances the body and richness, leaning towards a balanced bitterness. Conversely, a shorter extraction, akin to a quick note, accentuates the acidity, bringing out vibrant, bright flavors. This timing is your tool to harmonize these taste elements. Whether you're crafting a smooth blend of depth or a zesty burst of acidity, your extraction time is the maestro behind the harmony in your cup.
With the grind size in our control we aim for a specific extraction time. Use these as a starting point and adjust to your own taste.
| Brew Method | Extraction Time (Seconds) |
|---|---|
| Espresso | 25 - 30 |
| French Press | 240 - 300 |
| Pour-Over | 180 - 240 |
| Moka Pot | 240 - 300 |
| AeroPress | 30 - 60 |
Pressure
Now, let's focus on pressure – a flavor sculptor. Pressure isn't just a mechanical force; it's a taste maestro. Imagine it as a brush in the art of flavor. High pressure, like a bold stroke, draws out intense, full-bodied tastes. In contrast, gentle pressure, akin to a delicate touch, reveals subtle, intricate notes. This pressure dance becomes your guide to crafting flavors.
When it comes to brewing methods, consider your preferences. If you're seeking boldness, embrace high-pressure techniques like espresso or AeroPress. For those craving delicacy, methods like drip brew or French press with lower pressure might be your muse.
Your choice of pressure becomes the brush that paints your taste journey, turning each sip into a masterpiece tailored just for you.
In summary
In the world of coffee, flavor isn't a mere coincidence; it's a symphony composed by the choices you make. From selecting the ideal roast level to fine-tuning grind size, pressure, and extraction time, every decision molds the taste in your cup. Whether you're drawn to the bright zest of a light roast, the harmonious balance of a medium roast, or the rich intensity of a dark roast, you now have the tools to craft your coffee masterpiece. So, as you embark on your brewing journey, remember that each element we've explored comes together to create a harmony of flavors that's uniquely yours. Cheers to savoring every sip of your well-crafted cup!