I Lied. I'm not Done, yet.

Summary

The 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

• 🤔 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.
• 🎥 The video includes a cupping session with a Portuguese national barista champion, adding credibility to the taste test results.
• 🗣️ 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.
• 👩‍🔬 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.