Contact Time

6- Contact time: It’s the time the brewing water stays in contact with the ground coffee. It’s the time spent to brew the coffee. Extraction is proportional to contact time so more contact time means producing greater extraction of solutes. This happens because the solvent molecules can either interact with sites or solvent molecules for which they wouldn’t otherwise have time. It could reach a point where no additional extraction would be produced. Longer contact times will increase intensity of body, coffee flavor, bitterness, and sourness. With short contact times the coffee would be under extracted (weak, flat.. etc). There are a range of molecules we want extracted. Under or over extracting produce unfavorable cups. Therefore, as is the case...

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Brew Ratio

5- Brew Ratio: How much ground coffee you use to a make a cup of coffee is an important question to answer. People have different preferences. More coffee means a stronger cup. Making a strong cup of coffee doesn’t mean making the roast darker, it means adding more coffee. Yet the question remains, what is a good ratio (water to coffee) A scientist named E.E Lockhart studied coffee in the 1950s, he found out most people in the united states prefer 18:1 ratio. But it all depends on what you prefer. We in Marid coffee use a ratio of 15:1 because we found that with our lighter roasts, people prefer a higher ratio for a stronger coffee.

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4- Pressure: Everything behaves differently under pressure, especially chemical reactions (like making coffee). With high pressure, the force of the solvent is so high that it’s going to extract solutes faster, and is likely to snag solutes that wouldn’t otherwise be dislodged. Placing gas under pressure makes it more soluble in liquid, which results in more gas content in pressurised liquid. Releasing the pressure will reverse the process, and release gas from solution. A perfect example is opening a bottle of coca cola. The most familiar coffee brew method that uses pressure is espresso. Espresso machines create a pressure approximately nine times the pressure at sea level. Lots of solutes emerge because of the pressure, and the water will pick...

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Surface Area & Agitation

3- Surface Area & Agitation: To make the reaction happen between the water and the coffee beans there has to be contact, the contact varies depending on how much surface area there is. The finer the bean is ground, the more surface it has, because that makes it have bigger area to volume ratio. The smaller the particle size, the higher the number of solutes will be extracted. That’s why the grind is an important parameter of making coffee. Also it’s important that all coffee particles have the same surface area to volume ratio (all ground to the same level). That way, the coffee will be evenly extracted. Otherwise, the bigger pieces will release fewer solutes than the smaller ones,...

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Water Quality

2- Water quality: Water quality is crucial to the coffee taste since it makes more than 98% of the coffee cup. Water is a great solvent (especially hot water) because it has the capacity to dissolve all kinds of molecules. Pure water will extract coffee solids differently than water with impurities (basically particles that make water hard, soft, or distasteful). Usually if the water tastes good as plain water, it might be good for coffee. Unfortunately, that’s not always a guarantee. The water TDS (total dissolved solids) affect the level of coffee extraction, and needs to be in an acceptable range. Some of the expensive bottled water in the supermarket is too soft (low tds) and will make coffee taste flat....

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