Post AVwieMSZNqYA3vqs0O by FarmingWarMech@kolektiva.social
(DIR) More posts by FarmingWarMech@kolektiva.social
(DIR) Post #AVwieJe9qJ2LL0Fa9Q by FarmingWarMech@kolektiva.social
2023-04-10T14:15:27Z
1 likes, 0 repeats
So I saw a post over on another platform that said coffee's acidity demineralizes tooth enamel and, in so many words, causes cavities.That made me wonder; coffee generally runs around 5 pH; how, and more importantly how much, does this change with different brew methods? Does a longer bloom on a pour-over, allowing more CO2 to escape, substantially alter the pH than a shorter bloom? How much does the roast actually affect pH? Is immersion or percolation more acidic, less, the same? How about espresso, when the water and coffee are only in contact for a few seconds? What about cold-brew coffee? And I've heard iced coffee, even when brewed hot, is less acidic than hot coffee--is that bullshit? Probably, but I have to know now!Suddenly I have a burning need to know all of this information and more, and given the amount of coffee I'm going to have to make (and therefore drink!) this is going to take several days of testing or my heart will probably explode (like, come on, I'm not gonna let beautiful coffee go to waste!).
(DIR) Post #AVwieLASBiSs3SMt84 by FarmingWarMech@kolektiva.social
2023-04-11T12:28:46Z
0 likes, 0 repeats
Sample of coffee to test pH this morning. Gonna hit up my wife's work and learn to use their pH probe lolCold brew, on the lighter side of a medium roast. 80g coffee to 1,000g water, 12 hour infusion. Medium-ish grind, because I think it's silly to tank your surface area with a very coarse grind for longer infusion brews when you're then going to double your ratio just to get right back to the same surface area, and I don't like the results anyway. Filter it through a V60 paper or metal/cloth filter or something if you want to get rid of the silt.Anyway filtered through V60 paper because I don't want to bias the results when this is the only brew method I usually don't put through a paper filter (I usually use a metal filter for cold brews). At least without comparative tasting I don't detect a noticeable difference in taste from normal, though my wife said she does and prefers it with the paper filter. Science for the weekend!
(DIR) Post #AVwieMSZNqYA3vqs0O by FarmingWarMech@kolektiva.social
2023-04-11T14:55:52Z
0 likes, 0 repeats
Okay so apparently this cold brew paper filter coffee brewed this way has a pH of 5.18. First data point, so nothing really to compare it to, but we're gonna see!Slightly annoyed realizing to test espresso I'm gonna have to pull a whole ass shot to get a testable sample which then won't get drunk because the probe gets used for some incredibly violent chemicals. But for science, it shall be done.
(DIR) Post #AVwieNkKbILs3JAZKS by FarmingWarMech@kolektiva.social
2023-04-13T12:48:10Z
0 likes, 0 repeats
Okay yesterday's coffee was kind of a disaster but here we go! Same roast as before, medium-fine grind in a V60. Iced coffee but it's brewed hot, so brewed with a bit less water into ice to dilute it; ice and water together 750 grams, to 48 grams of coffee.My hypothesis is that this is going to have a higher pH than the later normal heat brews because the hot water has had less overall time to extract. Buuuuut I think I ground a little too fine this morning because it took an unusually long time to draw down, so I'm gonna have to retry tomorrow. BUT I'm here and we shall see what this looks like in a minute!
(DIR) Post #AVwieOhX3Bht0urqbY by FarmingWarMech@kolektiva.social
2023-04-13T13:44:30Z
0 likes, 0 repeats
5.11, that's interesting. Lower (more acidic) than the cold brew, which isn't surprising given the application of near-boiling water will make for a much more vigorous extraction than the very long cold brew, but actually not by much! Not by much at all considering I ground a little too fine (still tastes good, just a tad over-extracted); it's not within the probe's margin of error ofc, but 0.07 is certainly within a potential rounding error and I'm honestly a bit surprised the pH isn't lower.Definitely will have to repeat this one with a slightly coarser grind and see how that turns out.Edit: one pic failed to upload and I apparently forgot the alt text anyway
(DIR) Post #AVwieQXgCn0wiwH0We by FarmingWarMech@kolektiva.social
2023-04-14T12:59:07Z
0 likes, 0 repeats
So I made coffee this morning and I decided to leave it on the same grind size but just make a standard pour-over because that's an extra data point for comparative testing, but then when I left the house this morning by the time I realized I forgot the retained sample it was entirely too late to turn back for it.Realistically I won't have much time to hit up my wife's work anyway because I have several calls because people love calling/emailing on Thursday afternoon being like "well I've had this issue all week..." so Fridays are often a little more hectic anyway.BUT the sample is sitting on the kitchen table and will be there Monday, and now I have a record of what this coffee is so I won't forget between now and then in case I forget to label it later today!
(DIR) Post #AVwieRbGGxTQ0KxNkO by FarmingWarMech@kolektiva.social
2023-04-20T15:47:15Z
0 likes, 0 repeats
So it took me a few days longer than expected to get around to testing this, well, test sample, but WOW that's a larger difference than I thought.In retrospect though maybe it shouldn't be; the water for this brew was all hot, and there was more of it; the previous brew was a smaller mass off water going through the same size mass of coffee, dripping into the vessel of ice which then melts, diluting the strongly concentrated brew a bit; of course we should expect overall extraction should be expected to be lower then, which I suppose should imply the pH being closer to the neutral range (or, least deviating less from the base of the particular water I use, which... I guess I should test a sample of that, too?)Regardless, I didn't expect a large jump down in pH, just from running nothing but hot water and running it all through the grounds, which sounds really silly when I put it like that lol
(DIR) Post #AVwimT5wbAKExQ8P4a by FarmingWarMech@kolektiva.social
2023-04-25T05:39:34Z
1 likes, 0 repeats
@psistarpsiii Yep! I generally like fairly light roasts, so I usually make sure my coffee's had until 2 weeks after the roast date to degas. And for pour-overs I always use a bloom phase, which releases a significant chunk of what's left. Or, at least it seems so, because it sure fizzes up real good for the first week or so after the degassing lol.I do use fairly soft, filtered (not distilled or DI) water, so I know it has typical, bicarbonate of some kind at least, and some other salts of one kind or another as buffers. There's a non-zero chance I'm gonna try to cajole my wife into letting me make a cup with the DI water they have up there to see what impact the water treatment chemicals and additives (I mean, I guess they're all chemicals, everything's chemicals, but ykwim lol) that make water so lovely to drink has, but also I know that extraction with water that's too hard OR too soft suffers, so it seems possible (based on what very, very limited knowledge about water treatment chemistry and its intersection with coffeemaking lol) that the pH might not substantially different. I can't imagine the bicarb is such that it would be *higher* without that, like that would have to really dramatically reduce the extraction, and at least subjectively when I've used distilled water it hasn't been THAT much worse than with filtered.But I just don't know, which makes it so much more fun!
(DIR) Post #AVwitgd2g7OsxW3eDo by psistarpsiii@tacobelllabs.net
2023-04-25T06:05:15Z
0 likes, 0 repeats
@FarmingWarMech I meant the liquid, not the beans (which I didn’t know had to be degassed! Cool!) - in the lab, we’d, like, bubble some nitrogen through for 10-20 mins or so
(DIR) Post #AVwithbf2jtDzWQ3hw by psistarpsiii@tacobelllabs.net
2023-04-25T06:05:53Z
1 likes, 0 repeats
@FarmingWarMech I am very excited to see what your experiments reveal
(DIR) Post #AVwj2708Vg2L4IsSgq by kittenlikeasmallcat@social.xenofem.me
2023-05-23T12:15:44.645538Z
0 likes, 0 repeats
@psistarpsiii @FarmingWarMech Not to necrobump but extremely same excitement here to see this project continued.