For the acidity research I decided that I need to redo checks of my brewing methods. At start I wanted to check the changes in taste and found nothing, but why not checking here.
Idea and Equipment
I will do the references methods on one set of the beans in this topic. Not all of the results will be presented in the table in the “Acidity Research” segment in the future. For those that I receive the significantly varied outcomes I will most likely redo them on other beans to test to theory further. To tell the truth I don’t know if it have any scientific background I might check in in future. For now if we look at it from the logical perspective there should be a difference – depending how fast the water seeps through the beans and which have the longest exposure to it, should not only reflect on flavor but also on acidity. Without further ado let’s break down again what equipment I am using for this test.
- Water is always filtered through Aquaphore JS500
- Beans are always grinded in Comandante C40 set to 32 clicks (no red clix).
- CHEMEX Coffee Maker CM-1C will be used to brew the coffee.
- Standard Chemex original brown paper filters will be used
- Timemore Fish Kettle 300ml is used to pour the water – temperature 92-96 degrees at the moment of pouring
- Milwaukee PH55 Pro pH meter will be used for measurement
After brewing the coffee it will be set aside for 2-4 hours to reach the room temperature, before pH measurement is done.
Methods
The basic methods that are going to be used in this research are as following:
- Standard blooming, next coffee is mixed top and bottom with a spoon and afterwards water is poured in one go in such way that it never rises too high above the grinded beans level
- Standard blooming, next coffee is mixed top and bottom with a spoon and afterwards water is poured in two batches in such way that it never rises too high above the grinded beans level.
- Standard blooming, next coffee is mixed top and bottom with a spoon and afterwards water is poured in two batches in such way that it never rises too high above the grinded beans level. Between the batches the coffee is mixed again with the spoon.
Then we have multiple variations first with different pouring method:
- Standard blooming, next coffee is mixed top and bottom with a spoon and afterwards water is poured in one go in such way that the water may rise as high as the edge of the filter.
- Standard blooming, next coffee is mixed top and bottom with a spoon and afterwards water is poured in two batches in such way that the water may rise as high as the edge of the filter.
- Standard blooming, next coffee is mixed top and bottom with a spoon and afterwards water is poured in two batches in such way that the water may rise as high as the edge of the filter.. Between the batches the coffee is mixed again with the spoon.
Then without mixing the coffee at start
- Standard blooming, coffee is not mixed. Afterwards water is poured in one go in such way that it never rises too high above the grinded
- Standard blooming, coffee is not mixed. Afterwards water is poured in two batches in such way that it never rises too high above the grinded beans level.
- Standard blooming, coffee is not mixed. Afterwards water is poured in two batches in such way that it never rises too high above the grinded beans level. Between the batches the coffee is mixed again with the spoon.
- Standard blooming, coffee is not mixed. Afterwards water is poured in one go in such way that the water may rise as high as the edge of the filter.
- Standard blooming, coffee is not mixed. Afterwards water is poured in two batches in such way that the water may rise as high as the edge of the filter.
- Standard blooming, coffee is not mixed. Afterwards water is poured in two batches in such way that the water may rise as high as the edge of the filter.. Between the batches the coffee is mixed again with the spoon.
Then all of those methods will be tested with a longer blooming time (1-2 minutes)
- Non-standard blooming, next coffee is mixed top and bottom with a spoon and afterwards water is poured in one go in such way that it never rises too high above the grinded beans level
- Non-standard blooming, next coffee is mixed top and bottom with a spoon and afterwards water is poured in two batches in such way that it never rises too high above the grinded beans level.
- Non-standard blooming, next coffee is mixed top and bottom with a spoon and afterwards water is poured in two batches in such way that it never rises too high above the grinded beans level. Between the batches the coffee is mixed again with the spoon.
- Non-standard blooming, next coffee is mixed top and bottom with a spoon and afterwards water is poured in one go in such way that the water may rise as high as the edge of the filter.
- Non-standard blooming, next coffee is mixed top and bottom with a spoon and afterwards water is poured in two batches in such way that the water may rise as high as the edge of the filter.
- Non-standard blooming, next coffee is mixed top and bottom with a spoon and afterwards water is poured in two batches in such way that the water may rise as high as the edge of the filter.. Between the batches the coffee is mixed again with the spoon.
- Non-standard blooming, coffee is not mixed. Afterwards water is poured in one go in such way that it never rises too high above the grinded.
- Non-standard blooming, coffee is not mixed. Afterwards water is poured in two batches in such way that it never rises too high above the grinded.
- Non-standard blooming, coffee is not mixed. Afterwards water is poured in two batches in such way that it never rises too high above the grinded. Between the batches the coffee is mixed again with the spoon.
- Non-standard blooming, coffee is not mixed. Afterwards water is poured in one go in such way that the water may rise as high as the edge of the filter.
- Non-standard blooming, coffee is not mixed. Afterwards water is poured in two batches in such way that the water may rise as high as the edge of the filter.
- Non-standard blooming, coffee is not mixed. Afterwards water is poured in two batches in such way that the water may rise as high as the edge of the filter.. Between the batches the coffee is mixed again with the spoon.
We will do the last batch twice, the second time we will skip the blooming phase which is highly not recommended wherever you would read about Chemex coffee brewing.
The water is always poured on the empty filter first so it is properly soaked. After most of the water drip its poured out and is not reused. Unless stated otherwise the blooming phase for each of the methods is approximately 30 seconds. Ph meter will “washed” in KCL solution after each test. Tests won’t be done on the same day.
This means we have at 36 methods of brewing to test. Of course the list depending on the results might be longer if I get a new idea.
