What does it mean that coffee has strength? Is it going to knock me out?
Because there is no standard that provides coffee strength guidance, this term has been widely misunderstood, used in very different contexts and, as a result, it creates confusion amongst many, including in the compostable coffee pods industry.
For example, most people confuse coffee strength with coffee roast. Contrary to popular belief, coffee strength is determined by the ratio of coffee grinds to water during the brewing process, NOT during the roasting of the coffee. The person behind the coffee pot has the final say in whether the coffee will be strong or weak. It has absolutely nothing to do with the roasting of the coffee beans. Just because a dark roasted coffee may taste bitter, doesn’t mean it’s stronger.
Now, what is the body of the coffee? Body is one of the three things coffee-drinkers are always looking for (along with bright acidity and defined flavours).
Body is a coffee’s texture. It can be described as how big and heavy the coffee feels in your mouth. Therefore, body is not something we taste but rather a sensation we feel. However, it can influence a coffee’s overall flavour. This is because flavour is a combination of many factors – taste, aroma, texture, sound and maybe even sight.
Many factors determine why a specific coffee has more body than another. Some coffee varieties are just more prone to body. So are specific coffee processing methods, brew methods, and filters. And roast profiles can be manipulated to produce more body.
Our selection of compostable coffee pods at Moving Beans offers, so we hope, coffee of all tastes and strengths. If you would like to see more variety, why not get in touch with us?
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So, is acidity in coffee good or bad? Well… it depends. There are good and bad acids where taste is concerned. Though there are many sources of acidity in coffee, it is only a mildly acidic beverage, with a pH of around 5, as compared to the pH of 2 in wine.
Water 💧 is the quiet and elusive partner of coffee. You need it to make coffee and it can change the flavour of it depending on the subtle differences in water composition. Recently, there has been a resurrection of research around the water composition and the quality of coffee. 👩🏽🔬 A key notion to take on board is that good tasting water does not necessarily mean good tasting coffee. For example, the bicarbonate content that makes a branded bottled water very smooth water to drink is basically responsible for removing acidity and sweetness in coffee.
The extraction of the coffee is at the core of any brewing or coffee-making process. When water passes through the coffee, it extracts some of the compounds and flavours and leaves some behind. It is the surprising complexity of this process that gives us so much of an intrigue as well as frustration when making coffee.