Coffee & Cat - Vol. 3 Ch. 17
- Thread starter MangaDex
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Good chapter on coffee, but I want more cats. Thank you!
Also, terminology, what were the words used? I think in place of "steamed" the word "steeped" may meant. Steamed is a different process and has no place in pourover coffee. That said, steeping is usually the term used for tea leaves or french press coffee so I'm struggling on which word fits best and would be known. Percolate is true. Infuse works. Extract works. But all three words are something most people won't know of.
Also for more instructions check out places like https://www.stumptowncoffee.com/blog/how-to-perfect-pour-over#:~:text=Pour%20about%20twice%20the%20amount,spots%2C%20go%20toward%20the%20dark or if you want look up James Hoffman or Sprometheus or many of the other coffee videos out there especially the ASMR ones.
Also something frustrating is that chapter 15 is all too real. People always think that darker roasts have more caffeine and lighter roasts don't.
Also, terminology, what were the words used? I think in place of "steamed" the word "steeped" may meant. Steamed is a different process and has no place in pourover coffee. That said, steeping is usually the term used for tea leaves or french press coffee so I'm struggling on which word fits best and would be known. Percolate is true. Infuse works. Extract works. But all three words are something most people won't know of.
Also for more instructions check out places like https://www.stumptowncoffee.com/blog/how-to-perfect-pour-over#:~:text=Pour%20about%20twice%20the%20amount,spots%2C%20go%20toward%20the%20dark or if you want look up James Hoffman or Sprometheus or many of the other coffee videos out there especially the ASMR ones.
Also something frustrating is that chapter 15 is all too real. People always think that darker roasts have more caffeine and lighter roasts don't.
Lexical
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Well that answers most of my doubts from the last chapter 9 g / 100 ml @ 80*C actually mostly checks out. Since it's a dark roast, they're using a lower temp water to prevent emphasizing the bitter taste but since they're using a lower temperature of water they upped the dosage to make up for the weaker extraction. And they showed how to bloom the coffee. Yay!.
@jhadred well it really depends if you're measuring out your coffee beans by the gram or by the scoop. Unless your roaster is doing the beans above 455*F where caffeine starts to denature, it's more as a result of the beans swelling up as they dry out and darken. Darker roasts make for beans that weigh less but take up more space.
So cup of coffee made by a scoop of dark roast beans will have less caffeine than an equivalent blonde roast but a cup of coffee made by weighing out the beans will have more.
@jhadred well it really depends if you're measuring out your coffee beans by the gram or by the scoop. Unless your roaster is doing the beans above 455*F where caffeine starts to denature, it's more as a result of the beans swelling up as they dry out and darken. Darker roasts make for beans that weigh less but take up more space.
So cup of coffee made by a scoop of dark roast beans will have less caffeine than an equivalent blonde roast but a cup of coffee made by weighing out the beans will have more.
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I was thinking of mentioning that bloom should be used instead of film on one of the pages, not sure if anyone other than coffee geeks will get it though.
@Lexical That's a good point too. That it's pretty much the same by weight. Somehow, people seem to think that light roasts have no caffeine or possibly as much as tea, whereas the main difference is that roast flavor that impacts their tastebuds more.
I tend to like light and medium roasts myself City to Full City+, since I like SO's and learning what differences they have from farm to farm, though I often have to blend in decaf of the same origin if I'm drinking through the day.
When I think of people who state they only like dark coffee (with the more caffeine claim) I think they are often talking about Vienna and above where the beans have passed 455F. Or something like SB's where they have their high temperature roasts and burnt taste.
@Lexical That's a good point too. That it's pretty much the same by weight. Somehow, people seem to think that light roasts have no caffeine or possibly as much as tea, whereas the main difference is that roast flavor that impacts their tastebuds more.
I tend to like light and medium roasts myself City to Full City+, since I like SO's and learning what differences they have from farm to farm, though I often have to blend in decaf of the same origin if I'm drinking through the day.
When I think of people who state they only like dark coffee (with the more caffeine claim) I think they are often talking about Vienna and above where the beans have passed 455F. Or something like SB's where they have their high temperature roasts and burnt taste.
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This a coffee manga now haha
Thanks for the chapter!!
Thanks for the chapter!!
