4 ms·
In normal conditions you can only extract up to ≈30% of the coffee beans mass, ie. no matter how fine you grind and long you brew you'll only get 30%. The rest
by freese 10y ago
In normal conditions you can only extract up to ≈30% of the coffee beans mass, ie. no matter how fine you grind and long you brew you'll only get 30%. The rest are insoluble solids: cellulose so basically wood.
When the big boys brew the coffee in really high temp and pressure (165-190C, 15 bars) the structure of the bean changes and previously insoluble parts of the hemicellulose become soluble. This means you get a higher yield but what you get are nasty, woody, heavy bitter compounds.
Here's a diagram explaining more: https://goo.gl/dJTsxM https://goo.gl/dJTsxM
- yomly 10y agoAh ok, with you now! Are you guys mainly a hardware company then? Anything cool going on software-wise for you guys?
- freese 10y agoYeah, mainly hardware now. We just hired our first dev (and are still looking for a VP Eng!) and have some software stuff coming up. First we're working on making the ordering process better and building tools for our subscribers. Here's the job posting in case you're interested: https://jobs.lever.co/suddencoffee https://jobs.lever.co/suddencoffee
- yomly 10y agoOk cool, thanks for sharing! A big part of artisanal coffee is that it uses high quality water (usually magnesium enriched after filtering via reverse osmosis iirc) - is there anything you can do to control for this / shitty water at the customer side? If you're brewing with Mg-water then, most of it will be left behind when freeze drying, of course, but water used to rehydrate the coffee will be a big one...