calblacksmith Moderator Joined: 25 Nov 2007 Posts: 5,632 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Veneziano A1 Grinder: Many different commercial Vac Pot: 40s era Silex Drip: Milita, Bunn&Curtis... Roaster: Cast iron pan, gas burner
Posted Fri Sep 7, 2012, 5:51am Subject: Re: Can someone explain to me the science behind cafe sua da, and why they
Most every brewing method has a different flavor profile so yes aeropress would be a bit different though I have never used your method to be able to say what difference you might taste would be.
Everything will affect taste. The roast, the grind, the blend or single origin of the bean, was the bean grown in the shade or the sun, what was the elevation of the coffee plant, the type of coffee plant grown, the age of the coffee after roasting (for espresso, after about 2 weeks from the day it was roasted, it is stale, for more mild methods of brewing, you may get 3 or 4 weeks but much after that the coffee is stale regardless of brew method), the quality of the grind, how long it has been since it was ground (coffee stales extremely fast after grinding, as fast as 15 minutes!) the temp of the brew water, the temp the drink is consumed at, the ratio of grounds to water, any flavors mixed in, the addition of milk or cream or whipped cream, in short EVERYTHING affects the taste
Strong, weak, it is a function of brew ratios, how much coffee to water you are using so it is entirely possible it is stronger than what some people prefer but for those espresso drinker on the board, I think they may find it a bit weak. It is a matter of perspective YMMV!
As a side note, please do not use the entire space for the subject title, when someone replies, the BBS automatically adds Re: to the front of the subject so if you use the entire space then the person replying needs to edit your title to make it short enough to fit.
In real life, my name is Wayne P.
Feed the newbs, starve the trolls and above all enjoy what you drink!
steven_meyer Senior Member Joined: 19 Jul 2003 Posts: 456 Location: San Bruno, ca Expertise: I love coffee
Espresso: Alex Duetto 3.0, ECM Giotto... Grinder: mahlkonig vario, Mazzer Mini
Posted Sun Sep 9, 2012, 10:17am Subject: Re: Can someone explain to me the science behind cafe sua da...
I don't know anything about the science of the brewing method, but the strong flavor may be easier to figure. Vietnam is the worlds largest producer of coffee beans, most of which are cheap robusta which have a strong and for the most part crappy taste. maybe the drinks orgins of adding concentrated milk was the only way to make the taste more palatable?
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