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4 X 4:

BREW: •  Dose •  Time & Texture •  Water Quantity •  Temperature

BEAN: •  Species & Variety •  Origin •  Processing •  Roast

TASTE & FLAVOUR:

Chemical Composition of Roasted Coffee: soluble insoluble

Carbohydrates (53%)Reducing Sugar 1-2%Caramelized Sugars 10-17%Hemi-cellulose (hydrolyzable) 1% 14%Fiber (not hydrolyzable) 22%

Oils 15%Proteins; Soluble amino acids 1-2% 11%Ash (oxide) 3% 1%Acids (nonvolatiles)

Chlorogenic 4.5%Caffeic 0.5%Quinic 0.5%Oxalic, Malic, Citric, Tartaric 1%

Volatile Acids 0.35%Trigonelline 1%Caffeine (Arabicas 1%, Robustas 2%) 1.2%Phenolics (estimate) 2%Volatiles:Carbon dioxide Trace 2%Essences of Aroma and Flavour 0.04% (Sivetz & Derosier (1979))

ORGANIC ACIDS:

•  Citric acid•  Bright sharp and clean•  Lemons, limes, oranges, tomatoes•  Lemon juice has a ph about 2.5•  Higher concentration in unripe cherries, decreasing as cherry

matures and sugars increase•  Malic acid

•  Fruity bright and tangy•  Apples, pears, passionfruit, grapes, limes, tomatoes

•  Quinic acid•  Bitter•  Cranberries, quince•  Increases during roasting as chlorogenic acid breaks down•  Associated with increased acidity of coffee left on hot plate

ORGANIC ACIDS:

•  Chlorogenic acid•  Astringent and bitter•  About 50% broken down by time light roast•  Higher concentrations in Robusta

•  Lactic acid•  Milk, yoghurt•  Can be created during the ripening process as malic acid breaks

down•  Acetic acid

•  Vinegar•  Often connected with defect flavours created during fermentation

ORGANIC ACIDS:

Table 1: Organic Acid content in green and roasted coffeea.Component Green RoastedFormic Acid Traces 0.06-0.15Acetic Acid 0.10 0.25-0.34Lactic Acid Traces 0.02-0.03Citric Acid 0.7-1.4 0.3-1.1Malic Acid 0.3-0.7 0.1-0.4Quinic Acid 0.3-0.5 0.6-1.2

Green:Chlorogenic acid Arabica 5.5-8% Robusta 7-10%Caffeine Arabica 0.9-1.2% Robusta 1.6-2.4%

Ref: coffeechemistry.com

ORGANIC ACIDS:

PRACTICAL:

Taste a range of acids mixed in mild solution in water. Identify their similarities to different fruit flavours and coffees.

Then try mixing some together and adding a little sugar to see how the flavours develop and balance.

What do we know about the brewing process?

Brewing:

•  WETTING•  As the bean fiber absorbs hot water, gas is driven from the coffee

particles and interstitial voids (the small spaces inside the particles)

•  EXTRACTION•  The water soluble flavouring compounds dissolve, rapidly moving out of

the bean fibers and entering the water

•  HYDROLYSIS•  At this point large molecules of water insoluble carbohydrates break

down into smaller molecules that are water soluble. These are mostly reducing sugars but also include some proteins

(Coffee Brewing Handbook: SCAA)

Three Phases of the Brewing Process:

---- 30 %---- 22%---- 18%Below

Extraction Percentages:

Over – extraction

Balanced

Under – extraction

---- 30 %---- 22%---- 18%Below

BALANCE:

ACID SWEET BITTER

BALANCED ESPRESSO:

THREE PARTS OF AN ESPRESSO:

•  ACID/HEAVY BODY •  SWEET/MEDIUM •  BITTER/LIGHT

•  Particle size

•  Particle distribution

•  Particle shape

•  Temperature (& pressure)

•  Type of Compound (The more heat energy required to create a compound the more heat energy is required to dissolve it)

•  The solute: what the water is like

Principles of Dissolving:

•  Dissolve powdered sugar, granulated sugar, and sugar lumps•  Independently•  In the same glass•  In hot and cold water

•  Split an espresso three ways and taste•  Try it with a dark and a light roast coffee

Brewing PRACTICAL:

MEASURING ESPRESSO:

Dry coffee/weight of espresso = Espresso Brew Formulae.g. 18 gram dose/36 gram double espresso = 50% EBF

With a 9% TDS the extraction % would be 18%

Working out extraction percentage: (the percentage of the dry coffee dissolved into the drink) •  Measure the weight of ground coffee used•  Measure the weight of the drink extracted•  Use a refractometer (N.B. an optical brix meter can be used as a rough

guide x 0.85) to measure the Total Dissolved Solids after filtering the espresso

•  Feed all data into appropriate software or graph

4 X 4:

BREW: •  Dose •  Time & Texture •  Water Quantity •  Temperature

BEAN: •  Species & Variety •  Origin •  Processing •  Roast

DOSE:

•  There are many opinions on what is the correct dose to use, from the traditional Italian 14g (double) to 18g or more from the Australian/Scandinavian influence, but why would you use more?

•  More available dissolvable content (may be particularly required for lighter roasts)

•  How could changes in dose affect temperature?

•  Remember to use an appropriate size basket for the dose used.

MASS TO ENERGY:

TEMPERATURE:

•  Remember that an increase in temperature gives an increase in extraction

•  PRACTICAL: taste test at 88c and 96c

TEMPERATURE & ROAST:

96c --------------------------------------------------------------------------------------------

88c --------------------------------------------------------------------------------------------

•  Keeping the dose and extraction rate the same, then changing the water quantity will just change dilution and perceived body

•  Therefore to increase body you can reduce water quantity (remember most extraction occurs in the first third of an espresso)

WATER QUANTITY:

18% extraction

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Increased water quantity

PUTTING IT ALL TOGETHER:

Water Quantity

Temperature Time / Texture

Dose

-----------------

----

----

----

BODY

EXTRACTION

All brewing parameters interlink – changing one affects the others

•  Choose you dose relative to the available body in your coffee – lighter roasts normally need heavier dose

•  Set the temperature in line with the dose chosen

•  Set the water quantity in line with the required body

•  Set the time to facilitate the correct extraction

CHOOSING YOUR BREWING PARAMETERS:

Italian Trad. Australian

Dose 14g 18g +

Temp. 92c 95c

Water 45g 30g

Time 20-25 28-35

•  Taste your espresso (and measure the extraction % if you want to back up your palate!). Is the body full enough. If not…

•  Then either increase the dose (but remember that you may have to adjust temperature in line)

•  Or decrease the water quantity (increasing the time of the shot if you want to maintain the extraction)

•  If the shot is under- extracting (tasting sour), then increase extraction by…

•  Tighten the grind (maintaining dose) and run the shot for a longer time, or

•  Drop the dose, but maintain the shot time by tightening the grind, or

•  Up the temperature

FINE TUNING TO BALANCE YOUR ESPRESSO:

Brew Formula:

PRACTICAL:•  For your own coffee highlight the

“potential” the BEAN offers in flavour and body

•  Devise an appropriate BREW formula to optimize this potential

•  Measure and assess your results