calblacksmith Moderator Joined: 25 Nov 2007 Posts: 8,108 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Vene. A1, La Cimbali M32 Grinder: Azkoyen Capriccio, Major Vac Pot: 40s era Silex Drip: Msl. Com. brewers Roaster: gave it a try, decided no
Posted Fri Sep 7, 2012, 4:51am 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. Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!
Feed the newbs, starve the trolls and above all enjoy what you drink!
steven_meyer Senior Member Joined: 19 Jul 2003 Posts: 522 Location: San Bruno, ca Expertise: I love coffee
Espresso: Alex Duetto 3.0, ECM Giotto... Grinder: HG-One, Mahlkonig K-30 vario
Posted Sun Sep 9, 2012, 9:17am 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?
Symbols: = New Posts since your last visit = No New Posts since last visit = Newest post
Forum Rules: No profanity, illegal acts or personal attacks will be tolerated in these discussion boards. No commercial posting of any nature will be tolerated; only private sales by private individuals, in the "Buy and Sell" forum. No SEO style postings will be tolerated. SEO related posts will result in immediate ban from CoffeeGeek. No cross posting allowed - do not post your topic to more than one forum, nor repost a topic to the same forum. Who Can Read The Forum? Anyone can read posts in these discussion boards. Who Can Post New Topics? Any registered CoffeeGeek member can post new topics. Who Can Post Replies? Any registered CoffeeGeek member can post replies. Can Photos be posted? Anyone can post photos in their new topics or replies. Who can change or delete posts? Any CoffeeGeek member can edit their own posts. Only moderators can delete posts. Probationary Period: If you are a new signup for CoffeeGeek, you cannot promote, endorse, criticise or otherwise post an unsolicited endorsement for any company, product or service in your first five postings.