Tag: Coffee extraction

Over a third of the gases released from roasted coffee are carbon dioxide (CO2). This CO2, a natural byproduct of the roasting process, is a critical component that affects both the flavor and freshness of your coffee.

According to a 2018 study from the University of Newcastle, French press coffee extracted slightly more caffeine per liter than pour over in controlled tests. However, the real answer to what has more caffeine, French press or pour over, is far more complex and depends on multiple brewing variables.

According to the U.S. Department of Agriculture, a typical single 1-ounce shot of espresso contains about 63 milligrams of caffeine, but different extraction methods can alter both flavor and potency. So, which shot of espresso is stronger depends on whether you are referring to flavor concentration or total caffeine content.

According to the Specialty Coffee Association, water composition accounts for up to 30% of a coffee's final flavor profile, making the mineral content a critical factor in how does magnesium affect coffee. A balanced amount of magnesium in your brewing water can enhance a coffee's sweetness and fruity notes, creating a brighter, more complex cup.

By design, the average Nespresso pod is engineered for one single, optimal extraction, delivering a perfect shot of coffee. Attempting to brew a second cup reveals the truth behind the question of how many coffees from one Nespresso pod you can really make.

The gold standard for a well-extracted double espresso is an extraction time of 25 to 30 seconds. This duration, timed from the moment you activate the pump, is a critical factor for achieving a balanced flavor and rich crema.

According to the Specialty Coffee Association, the ideal brewing temperature for coffee is between 195°F and 205°F (90°C and 96°C). This is precisely why you should not use boiling water for coffee, as doing so can scorch the grounds, destroying the aromatic oils and producing a harsh, bitter-tasting brew.

Caffeine is one of the most water-soluble compounds in coffee beans, and most of it is extracted within the first minute of brewing. But does brewing coffee longer increase caffeine beyond that initial rush? The answer is nuanced and depends on the brewing method and other key factors.

While often perceived as stronger, the caffeine content in a typical diluted serving of cold brew can actually be comparable to hot coffee. Its brewing method creates a concentrated extract packed with flavor and kick.

While many believe that a longer brew time automatically means more caffeine, research shows that a majority of the stimulant extracts quite quickly. This raises the question: does brewing coffee longer make it more caffeinated, or is a long steep simply a path to a more bitter-tasting brew?