The intensity of coffee flavor varies depending on the brewing method used . The choice of extraction method and the coffee-to-water ratio (known as the ratio) play a key role. Other factors, such as water type, grind size, and the number of water pours, also influence the coffee's flavor intensity. In this article, we'll explore how these aspects affect the final cup.
First, let's clarify what we mean by INTENSITY in coffee. Depending on the person—whether they are a consumer, roaster, or barista—that definition can change.
The Specialty Coffee Association (SCA) measures the strength of coffee using "total dissolved solids" (TDS). TDS tells us how much coffee has dissolved in the water in our cup, how concentrated it is.
For consumers, tasting a strong cup of coffee that lingers in the mouth activates olfactory memory, as well as taste and smell memory. In other words, when you taste something, your brain compares it to flavors and tastes you've experienced before to determine if you consider it strong.
Coffee extraction methods
There are different coffee extraction methods, each with its own characteristics and results in terms of flavor intensity. Below, we'll analyze some of the most popular methods:
ESPRESSO
Espresso coffee is synonymous with intensity and complexity. It is prepared using a machine that forces hot water at high pressure through finely ground coffee. This process, which takes about 25 to 30 seconds, results in a concentrated beverage with a layer of crema on top.
Espresso stands out for its high intensity of flavor and a dense and creamy texture , thanks to the extraction of oils and aromatic compounds under pressure.
The proportion and roasting of the coffee, along with the fineness of the grind, are determining factors in the final intensity of the flavor, which can range from sweet and fruity notes to bitter and roasted flavors.
ITALIAN COFFEE MAKER OR MOKA
The Italian coffee maker, also known as a moka pot, is appreciated for its ease of use and the robust coffee it produces. Hot water generates steam at the base, which forces the water through the ground coffee to the top of the pot.
The moka offers a flavor intensity that tends to be strong, without reaching the concentration of an espresso , but with a remarkable body and a richness of flavors reminiscent of the Italian coffee tradition.
Factors such as the amount of water and coffee, the degree of grinding, and the cooking time influence the intensity of the flavor, and can be adjusted to obtain anything from a mild and aromatic coffee to an intensely robust one.
V60
The V60 coffee maker is distinguished by its pour-over technique, which offers meticulous control over the extraction. It uses paper filters and a cone with internal grooves that facilitate a uniform water flow.
The V60 is characterized by its ability to highlight the clarity and purity of coffee flavors , offering an intensity that can be adjusted according to the speed of pouring and the ratio of water to coffee .
This method allows experimentation with different degrees of grinding and water temperatures, usually resulting in more subtle and delicate flavors.
FRENCH PRESS
The French press is known for its ability to produce a cup of coffee with a rich, full flavor. In this method, ground coffee and hot water are mixed in the press and left to steep for a few minutes. Then, the plunger is pressed to separate the liquid from the coffee grounds.
The French press offers a medium-high flavor intensity , as it allows for a complete extraction of the oils and flavors of the coffee.
Although the flavor may vary depending on the ratio of coffee to water , you generally get a cup of coffee with body and notable flavors.
AEROPRESS
The Aeropress is a recently invented brewing method that has become popular due to its versatility in terms of flavors and coffee profiles. With this method, ground coffee is placed in a cylinder and hot water is added. The plunger is then pressed to force the coffee through a paper filter.
The Aeropress allows for a wide range of flavors , as factors such as brewing time, amount of coffee, and water temperature can be adjusted .
You can experiment with different grinding profiles to obtain more intense or more delicate flavors, according to personal preferences.
This extraction method usually results in a clean, balanced, and long-lasting cup of coffee, with an intensity that varies depending on the barista's choices.
Discover the best coffees to prepare your coffee
COFFEE-WATER RATIO: Preparation ratio
The coffee-to-water ratio is a key factor in coffee extraction and the resulting flavor intensity. The ratio used can vary depending on the brewing method and individual coffee preferences. Below are some of the most common ratios used in coffee preparation:
Proportions used in coffee preparation
There are thousands of recipes and ratios recommended by professionals for obtaining the perfect cup of coffee. The most recommended ratio for filter methods is 60 grams of coffee per liter of water , or 1:16 (ml of water per gram of coffee) . For espresso, the most recommended ratios are 1:1.5 to 1:2.5. These proportions can vary depending on the extraction method used and the individual's personal taste.
Influence of brewing ratio on coffee flavor
The coffee-to-water ratio directly impacts the final flavor of the beverage. A higher coffee-to-water ratio can result in a more intense and concentrated flavor, while a lower ratio can produce a milder, less pronounced taste.
It's important to keep in mind that the brewing ratio not only affects the intensity of the flavor, but also other aspects of the coffee such as body, acidity, and sweetness. By carefully adjusting the brewing ratio, you can obtain a cup of coffee that suits each person's tastes and preferences.
Water temperature and its impact on extraction
Water temperature plays a crucial role in the coffee extraction process, as it directly affects the flavor and intensity of the resulting beverage . Both low and high temperatures have distinct consequences for the extraction and balance of coffee flavors.
If the water used is too hot , the coffee will be over-extracted and bitter . Excessively hot water can quickly and aggressively extract compounds from the coffee, including those that produce a bitter and unpleasant taste. This can result in a beverage with an unbalanced and generally unpalatable flavor.
Finding the right temperature for coffee extraction is important, generally between 90 and 96 degrees Celsius , with slight variations depending on the brewing method. This temperature range allows for a balanced extraction, dissolving the soluble compounds without over-extracting the bitter ones.
Conclusion
In conclusion, the intensity and flavor profile of coffee are the result of a delicate balance between several key factors. From the choice of extraction method and the coffee-to-water ratio to the extraction temperature and brewing technique, every detail counts in influencing the final coffee cup experience.
Espresso, with its dense body and concentrated flavor, the moka pot with its traditional and robust character, and the V60, which highlights the clarity and purity of aromas, are clear examples of how the brewing method can be decisive in the intensity of flavor. These, along with the French press and the Aeropress, demonstrate the rich diversity of experiences that can be obtained by immersing oneself in the world of coffee.
Appreciating coffee involves understanding and playing with these factors to personalize the beverage to our tastes. Therefore, knowledge and experimentation are valuable tools for any coffee enthusiast or professional seeking the perfect cup. With practice and attention to each of these details, the act of drinking coffee can be transformed into a unique and personal sensory experience.
