One bean has many possibilities.
There are many ways to brew it: espresso, percolator, instant, and more.
Coffee grind and water needs can be different in each method.
We can choose between cultural, social, or practical methods.
How much do they affect what you drink?
It is dependent on the situation. Coffee methods are able to deliver up to 4.2 grams of caffeine per liter. This method is three times higher than Moka pot and cold brew.
French and Aero- press methods are about half that.
There are a few reasons why espresso methods are the most popular. There is more contact between the coffee and water with the best grind. More compounds are pushed into the water by espresso.
This doesn't affect the amount of caffeine. Coffee is easy to extract and it's released early in the process of brew.
These comparisons are not based on consumption scenarios.
While espresso gives you the most concentrated product, it's delivered in a smaller volume than most other methods.
A recent Italian study defined a typical final serve of cold brew as 120ml.
Cold brew has the highest amount of caffeine per serve of any beverage, even higher than the total amount found in espresso.
Cold brew uses cold water and a larger grind size, but it is still brew with a high coffee-to-water ratio.
The concept of "standard serves" is not a reality.
With the price of coffee going up, you might be interested in the amount of coffee extract you get.
Most methods are almost the same.
The average amount of espresso per gram is less than for most other methods.
The French press has 6.9mg of caffeine.
The strength of coffee is explained by a small amount of caffeine.
There are thousands of compounds that contribute to smell, flavor, and function.
They can interact with each other to increase or decrease effects.
The rich brown 'foam' on top of the brew is easier to extract with high temperatures, pressures, and fine grinds, which could be a win for espresso and Moka.
This is dependent on how the final product is served and the amount of water used.
Due to genetics and training, the receptors that detect caffeine and other bitter compounds are very variable between people. The same coffee samples could be used to evoke different feelings in different people.
We are more sensitive to the effects of caffeine than the other way around. Our own unique biology is what determines what we look for in a cup and how we get from it.
Coffee can be presented as a healthy choice or a bad one.
It is partly explained by our optimism bias, but also due to the difficulty of studying products like coffee, where it is difficult to capture the complexity of brew methods.
Coffee's health impacts may be specific to brew type. Coffee has been linked to better cardiovascular outcomes in older people.
There is some evidence that filter coffee is healthier than regular coffee because more diterpenes are left in the coffee and the filter.
The methods have their own features and inputs. Each one has a distinct profile of flavor, texture, appearance, and bioactive compounds. How to brew is a personal choice.
Different information and situations will affect choices in different ways. Some food and drink choices need to be different.
Emma Beckett is a senior lecturer in the food science and human nutrition department.
Under a Creative Commons license, this article is re-posted. The original article is worth a read.
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