I Lied. I'm not Done, yet.

Lance Hedrick
15 Sept 202413:08

Summary

TLDRThe video explores whether shaking coffee grounds before brewing affects the taste and extraction quality. The host conducts experiments with a Portuguese national barista champion, comparing shaken and unshaken grounds using two different coffees. They find that shaking may lead to smoother body, sweeter taste, and less harsh acidity in pour-over coffee, despite no significant difference in extraction numbers. The video encourages viewers to try shaking their coffee grounds at home and share their experiences.

Takeaways

  • đŸ€” The video explores whether shaking coffee grounds before brewing affects the taste and extraction in pour-over coffee, similar to the densification hypothesis in espresso.
  • 🧐 The hypothesis suggests that shaking might lead to densification of grounds, filling in the gaps and potentially improving extraction, a technique used by Nestle in their coffee pods.
  • 🔍 The video documents experiments conducted with a Q2 grinder and later an electric DF 64 Gen 2 grinder to test the effects of shaking on coffee grounds.
  • 🌟 The tests involved brewing with both shaken and unshaken grounds and measuring TDS, extraction yield, and brew time to compare the results.
  • 📊 The data showed no significant difference in extraction or TDS between shaken and unshaken grounds, suggesting shaking does not impact these metrics.
  • 👅 Blind cuppings revealed a noticeable preference for the taste of coffee brewed from shaken grounds, which was smoother, sweeter, and had a cleaner body.
  • đŸŽ„ The video includes a cupping session with a Portuguese national barista champion, adding credibility to the taste test results.
  • đŸ—Łïž The video suggests that shaking might help homogenize the grind size, potentially reducing clogging and improving the overall brewing process.
  • 🌿 The taste difference could be due to the removal of some negative aromatics from the coffee grounds when shaken, as suggested by Dr. S. SM.
  • đŸ‘©â€đŸ”Ź The video concludes with a call to action for viewers to conduct their own tests and share their findings, promoting a community-driven approach to coffee brewing science.

Q & A

  • What is the main topic of the video?

    -The main topic of the video is the effect of shaking coffee grounds on espresso extraction and its potential impact on pour-over coffee taste and extraction.

  • What is the hypothesis regarding espresso and shaking?

    -The hypothesis is that shaking might cause densification, where finer coffee particles fill the crevices between larger particles, potentially improving extraction.

  • Why is densification significant in espresso?

    -Densification is significant in espresso because it can affect the extraction process under high pressure, potentially leading to a more even extraction and better flavor.

  • What was the initial assumption about shaking and pour-over coffee?

    -The initial assumption was that shaking might aid in the taste of the extraction, possibly by removing some negative aromas from freshly ground coffee.

  • What were the results of the tests comparing shaken and unshaken pour-over coffee?

    -The tests showed no statistically significant difference in extraction yield or TDS between shaken and unshaken pour-over coffee.

  • How did the taste tests compare shaken and unshaken pour-over coffee?

    -In taste tests, the shaken coffee was preferred due to its smoother body, sweeter taste, and more rounded acidity compared to the unshaken coffee.

  • What grinders were used in the experiment?

    -Initially, a Q2 heptagonal from Eureka Appiaso was used, but due to concerns about consistency, an electric grinder, the DF 64 Gen 2, was used for further tests.

  • What was the method for shaking the coffee grounds in the experiment?

    -The coffee grounds were shaken vigorously for 20 seconds in a container to attempt to achieve densification.

  • What was the role of Dr. Mark in the video?

    -Dr. Mark provided the hypothesis about densification and its potential benefits in espresso extraction, which was a key point of discussion in the video.

  • Why did the video creator suggest viewers try shaking their coffee grounds at home?

    -The video creator suggests viewers shake their coffee grounds at home to notice a difference in taste, specifically a less tight acidity, more balanced flavor, and smoother body texture.

  • What was the purpose of involving multiple cuppers in the taste tests?

    -Involving multiple cuppers in the taste tests was to gather a broader range of opinions and to validate the findings that shaking improves the taste profile of pour-over coffee.

Outlines

plate

Cette section est réservée aux utilisateurs payants. Améliorez votre compte pour accéder à cette section.

Améliorer maintenant

Mindmap

plate

Cette section est réservée aux utilisateurs payants. Améliorez votre compte pour accéder à cette section.

Améliorer maintenant

Keywords

plate

Cette section est réservée aux utilisateurs payants. Améliorez votre compte pour accéder à cette section.

Améliorer maintenant

Highlights

plate

Cette section est réservée aux utilisateurs payants. Améliorez votre compte pour accéder à cette section.

Améliorer maintenant

Transcripts

plate

Cette section est réservée aux utilisateurs payants. Améliorez votre compte pour accéder à cette section.

Améliorer maintenant
Rate This
★
★
★
★
★

5.0 / 5 (0 votes)

Étiquettes Connexes
Coffee BrewingShaking GroundsEspresso ExtractionPourover TechniqueCoffee ScienceTaste ExperimentAroma AnalysisCupping SessionGrinding ConsistencyCoffee Homogenization
Besoin d'un résumé en anglais ?