It seems that brewing the perfect cup of coffee is not as complicated as one might think. The secret, according to a team of scientists, is to chill the beans before grinding them.
Most scientists drink their coffee while heading to their labs, but a lucky few actually spent their workdays chilling coffee beans, grinding them up, and then brewing the perfect cup of coffee, or at least they always hoped that the result would be the coffee everybody yearns for.
Many have tried to come up with the ultimate coffee recipe. Some brew it in copper kettles and use hot sand instead of fire. They then drink the foam that emerges when the grounded coffee starts boiling.
Others prefer to use tin pots and brew it over a fire three times. Every time the concoction brews, they add another spoon of the powder, balancing the flavor of cooked and fresh coffee.
Then there are those who prefer the espresso machine. Usually, these devices grind the beans on the spot and then mix the powder with hot, pressurized water.
There are even some people who prefer the taste of filter coffee, or the taste the brew gets when it’s prepared on a French Press.
Coffee can be brewed in various ways, most of them focusing on the preparation method more than on the powder itself.
According to the latest article published in the Nature journal, the secret to brewing the perfect cup of coffee is not in the preparation method, but in the temperature of the beans before they are ground.
Christopher Hendon, a Bath University Ph.D. student, gathered a team of scientists and analyzed the taste of different coffee brews made with chilled beans. The temperature of the source materials ranged from room temperature to -196 Celsius (-384.8 Fahrenheit).
Hendon and his team discovered that by chilling the roasted beans, the powdered obtained after grinding is finer than usual.
The particles are smaller, more uniform, and finer than when they are roasted at room temperature. This means that the users can use fewer amounts of coffee to brew the best cup of Joe.
“If you have small grinds you can push flavor extraction upwards. We found that chilling the beans tightens up this process and can give higher extractions with less variance in the flavor – so you would have to brew it for less time, or could get more coffee from the same beans,” Hendon declared.
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