Don't make this coffee brewing mistake!

Want better-tasting coffee? Start by brewing it better - with science.

𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:

𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dr. Christopher Hendon, Assistant Professor, Department of Chemistry and Biochemistry, University of Oregon

MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.

[MinuteFood]

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[kamkamkil]

after watching this video don't go any deeper into coffee, because you will wake up some day, using special kettle with special water with special filters and special scale just to make coffee, or even worst you will buy esspresso machine, srls get out while you can.

[zachb.]

For anyone else wondering about the Nintendo Switch cartridge thing: they are coated with a bittering agent to prevent kids from putting them in their mouths and swallowing them.

[dabundis]

An extra trick you can try - if your coffee is slightly over-extracted, a (very small) pinch of salt can dull your perception of the bitterness, helping the sweetness and acids stand out

[ankokuraven]

For tea folks
Additional factor, the type and source of tea.

Green teas need a lower brew temp and shorter brew time for its Goldilocks zone. A jasmine green tea can go from comforting to unpalatable in an extra minute.

Black teas generally want to be brewed around boiling and time is your major variable that you can adjust and its alot more forgiving.

Note that the source/strain of tea matters. Assams and Ceylons are a lot more astringent and either need milk or a shorter brew time to avoid bitterness.

If you like your black tea straight, I suggest getting a nice keemun tea, which is basically not bitter at all as far as teas go, even if you mess up.

[kunapot]

I took a coffee brewing class for three days, you guys sum this up in 8 minutes with same idea. Pretty impressed for this video. I can say this is pretty rigid to get good extraction a cup of coffee.

[Mageling]

Of particular note that matters for the tea people, if your tea is not a black tea, temperature has a particularly noticeable effect, as it also speeds oxidation, which converts certain other compounds into bitter ones, so lowering temp and increasing time can get less bitter compounds and more other compounds. For a fully oxidized black tea or a roasted coffee bean, this doesn't matter as oxidation of those compounds is already complete.

[fico_m]

If you have finer grounds in an immersion brewer (i.e. french press - where water isn't moving anywhere) then it will still be more extracted than a coarser grind brewed for the same length of time. So, the greater surface area of fine grounds still is an important factor.

[jkbrown]

Had a panic a few weeks ago when my trusty 20+ yr old Technivorm gave me a sour pot. I feared it might be faltering with age. Temp was right on still so I had to assume I had absent mindedly shorted the coffee or something. This video gives me more variable to consider.

Happy to say that the Technivorm is back up to snuff and giving me delicious pots of coffee every day. I did do a cleaning but I think it was my age and not the brewers that caused the problem.

[babilon]

As a tea person I'm nor sour about the coffee content. But I will be bitter if varying the grind of my leaves will not have any effect.

[nienke]

These graphs seem cumulative, which means the acidity gets extracted early and then stays the same.
This means that you could further reduce acidity by doing a pre-extraction that you throw out, and then only take the centre cut where most sweetness and a little bitter comes in.

This is somewhat similar in distilling whiskey (and probably other distilled spirits) where they select "cuts" of the distillate based on when it comes out of the still, with the first portion dubbed the "head", the middle portion the "heart", and the final portion the "tail".

So you could play with your coffee by separating the "head", "heart", and "tail" of the extraction which would be respectively be focused on acidity, sweetness, and bitterness; you could then recombine them to taste to get the perfect brew.

[joalsoal]

I would LOVEEEE a deeper dive
I love James Hoffmans videos but I always love different views and your graphics are quite nice.

[xislomega]

I was about to close YouTube when I read the title, but the "or tea!" in parentheses made me watch this immediately.

[Ceelvain]

I drink neither coffee nor tea. Yet I found this video very instructive. Percolation is awesome!

[willmank]

Another fun thing to look into is "channelling", sometimes water can force a channel through the coffee.
The inital water will spend a lot of time in contact with the coffee, but the water that passes through the channel will spend far less time in contact with the coffee - resulting in a cup of coffee that's too bitter and too sour.

[InVacuo]

I've been getting into speciality coffee and proper brewing, etc. for a few weeks now and have been watching a _plethora_ of coffee content however this video explained so much in a simple, easy to follow way that now have a way better understanding of brewing and extraction!
Really great video!

[lonjil]

In China, some people put loose leaves in their mug, then pour in boiling hot water. They just let it steep until it's at a comfortable drinking temperature. It's very convenient, but it only works if you use tea that is low in bitterness compounds. When I'm very lazy but want to drink a lot of tea, I'll have a mug of tea in front of me that I'm drinking from, then another mug with too hot tea that I will drink next, and a little mug-sized tea pot that'll steep until the middle mug is empty. This doesn't make the best tea, but since I only drink less bitter tea, it is still very tasty. Even the green tea from Wuling that I'm sipping on right now, that says it should be steeped at 70 to 80 °C for 2-3 minutes, is excellent after boiling hot water and 10+ minutes of steeping.

[bierymolina]

6:12 "this clip hits hard, feel free to take a screenshot"

[cubesandpi]

I usually tune in to these videos with very little knowledge of the topic being covered. It’s nice to see a video on something I consider myself knowledgeable about and agreeing with all the points, makes me feel super positive about the accuracy of other videos on this channel

[einsam_aber_frei]

There’s one more variable, pressure, the higher the air pressure during extraction, the less time you need to brew. I find that using aeropress that press water out tastes different from filtering coffee with paper or french press.