My lovely customer and friend, Vanessa Huron has written an amazing blog about coffee and the science behind it.
Vanessa's research and understanding in this subject, put forward from the point of view as a PhD student and Scientist, unravels another dimension about this gorgeous pressurized molecular reaction called Espresso,
and also about the science of steamed milk.
Take your knowledge about this science and art form to the next level,
and get ready to be mind blown via the link below:
An excerpt:
'Let's talk about water temperature. Having the correct temperature is crucial for a good coffee. If the water is too cold, the coffee will be under-extracted and will be, in a word, disgusting. There's a few reasons for this. Firstly, the heat of the water allows for particular volatile compounds to be released from the coffee, giving it that amazing aroma - for the budding chemists, that includes ketones and aldehydes. Secondly, it allows for soluble compounds to contribute to that beautiful taste, which includes caffeine and sugars. Thirdly (and definitely just as important), insoluble compounds are released from the extraction (such as proteins and polysaccharides), which give us the beautiful coffee texture, and the foam that we know as crema.'
No comments:
Post a Comment