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As an engineer and a lover of coffee with a barista certificate... * soil, * climate, * harvesting process (for example, you get different results if have so
by onetimeuse92304 3y ago
As an engineer and a lover of coffee with a barista certificate...
* soil,
* climate,
* harvesting process (for example, you get different results if have somebody harvest by hand the ones that are ripe vs when you send a machine to harvest an entire side of a hill),
* fermentation/preparation process,
* roasting process,
And that is before even you choose what you do with your beans. Any grinding, brewing method will produce potentially very different flavour profile because coffee brewing is notoriously sensitive to minute changes in grind sizes, grind size consistency, temperature, pressure, duration, level of flow of water through the grinds, etc.
And then the question of how much you dilute the brew or what you add to it.
You can get very different results from two different processes:
a) make espresso into the cup, pour milk, add ice
b) put ice into the cup, make espresso over the ice, pour milk onto it
which is exact same ingredients, just a different order.
You can get the coffee to taste very, very differently based on what you put in your mouth before you drink the coffee. Try drinking a sip of coffee, then put a piece of cake in your mouth, eat the piece, then make another sip of coffee. You will find the coffee now tastes completely different.
The dimensionality of the space of all parameters is enormous.
- simonebrunozzi 3y agoI wish I could do an indoor vertical farm just for beans, to get them exactly the way I want them. I know, a single espresso would cost me maybe $5 if doing it this way, but it could be a nice hobby.
- whoopsie 3y agoYou just beat me to it. The headline author (on editorial side, not the researchers), sadly leans on the genes-are-all crutch and forgets entirely about the massive contribution of multiple fermentation steps.
- nerdponx 3y agoQuick ctrl-F reveals no mention of the word "grape" or "barley" in the article. Nobody is surprised that genetically-similar grapes grown in different regions and converted to wine using different processes taste different. Same goes for barley and beer, apples and cider, et al. Why should we be surprised at all that it also happens with coffee? Plus, small genetic differences can result in large physiological differences in the actual organism. Just look at broccoli and cauliflower, for example. Or domestic dogs, or humans.
- genman 3y agoAnd blending. E.g. the same as with the wine. There are only number of wine grapes (Cabernet Sauvignon, Merlot, Shiraz etc) but every wine is different.
- yumraj 3y agoHow/where do you get a barista certificate?
- onetimeuse92304 3y agoMy wife gifted a course for me for my birthday. We know it was a little bit selfish (to get me to learn fancy coffee drinks rather than chase perfect espresso), but I enjoyed it and I learned a lot. It was directed at people who will actually be working professionally and I learned a lot of stuff I would not have learned otherwise.
- gfarah 3y agoWeather, elevation, rain frequency and bacterial content in the soil makes such a big difference. That's why coffee from Colombia tastes so dam good.