The Sweetness Curve : A Recipe Rooted in Extraction Theory to Highlight Coffee's Natural Sweetness

[@Hydr0genCz]

What is the theory?

[@yoshginsu7581]

the theory behind the pour method in the V60 lies in controlling extraction the process of dissolving coffee solubles into water. its about balancing the extraction of acids, sugars, and bitter compounds to achieve a well rounded cup. 3 pours = simplicity/faster brewing 4-5 pours = Precision hope this answer helps

[@Chemicoffea]

Behind this recipe, the theory is to decide how long the contact time & how much water should be divided in the brewing process. According to Extraction Curve Theory, minerals and acidity are extracted in the earlier stage of the brewing process. And then in the mid to later stage there will be sugars extracted, so if we want to manipulate our cup towards high sweetness, we should consider pouring more water in the mid to later stage in the brewing process. But be careful, pouring too much water in the later stage can increase the bitterness in your cup, which according to the theory bitterness are the components extracted at the very latest stage in the brewing process. So this recipe was designed to give some sweet spots in highlighting sweetness in your cup. Hope it gives you some information, thank you for reaching out anyway, cheers!😁☕

[@georgeskormikiaris7950]

Is it 12 or 13 grams? Video says 12, description tells 13.

[@Chemicoffea]

It is 12 grams, sorry my bad😅☕

[@alexanderhaven3289]

For the life of me I cannot seem to understand why people use timers when brewing coffee. The coffee flows as it flows, time has no influence on it nor does it tell me anything useful. If I don't like a particular brew it always has either to do with grind size or water temperature, time plays no role here. Good quality ingredients is a given obviously.

[@Joao-or2kz]

A brew that happens too fast will taste acidic, just like an extraction that takes too long will taste bitter. The timers are there to let you know if you need to grind finer (so the brew will take longer) or coarser (so the brew will happen faster) Hotter water also flows much faster than cold water. Time is the consequence of your input variables and is the easiest way to know if and how the changes you make are affecting the brew.

[@esteban4983]

have you tried letting you coffee seat with water for 5minutes? does it taste the same as if you do 2 minutes? time does play a big role when doing immersion methods such as this one of course grind size and water temperature also change how fast the water flows through the coffee, changing the taste of the coffee, if you use a timer you know if something is bad with the grind size or temperature as you will see the water flow faster or slower

[@Chemicoffea]

Seems like you've got your point here. I'm absolutely not judging your opinions here, but if I may propose some understanding that I've got, I believe time plays a critical role in the brewing process. It is not a "fixed variable", indeed it can be manipulated by changing the grindsize towards the finer or coarser side to speed up the brewing process. Another variable you should consider to manipulate brewing time is the density of coffee itself, every different coffee has a different density. The higher the density will affect to slower drawdown in the brew which makes longer contact time between coffee and water. So in summary, "contact time" does matter in brewing process, the longer you let the water sit together with the coffee ground, it will extract more components inside the coffee ground. @Joao-or2kz has a good point to explain another factor regarding to time. And @esteban4983 seems we've sharing the same knowledge here😁☕ Hope it helps, cheers!☕😁

[@bisexpig]

Ignorant take

[@Kecske131]

Time is a variable you control through many other ones. I would argue it is more of a guide for repeatability than anything else. If a cup tastes great at 2.00 drawdown I will aim for that next time, if I prefer it at 5.00 then that's what I'll go for. All in all the parameters of a brew don't mean anything on their own, tatse should be what ultimately dictates how we adjust a recipe. ❤