Brewing coffee is a chemistry experiment.
The best coffee machines take the guesswork out of the process, says food scientist Makenzie Bryson Jackson.
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And every extraction method brings out different notes in the coffee beans.
The best coffee machines, she says, take the guesswork out of the process.
But different machines yield different results.
food scientist and product development manager at Panaceutics
Not enough time results in under-extraction: sour, weak, and watery.
And going too long results in over-extraction: bitter, hollow, and burnt notes.
As for the temperature, the optimal range of water temperature for extracting is between 195 and 205 degrees.
And the last Tturbulencehappens as water flows over the ground coffee.
Jackson employs five different coffee brewing methods at home, each requiring a little more effort than the last.
While some machines do most of the work for you, others will take a little more effort.
But no matter which you prefer, there isnt a wrong way to enjoy your coffee.
Perfection is all in the tastebuds of the sipper, she says.
It works to brew by pushing pressurized water through finely-ground coffee in a puck.
food scientist and product development manager at Panaceutics
It creates a unique concentrated coffee shot thats rich and indulgent, she says.
My recommendation is to have an espresso machine with a copper boiler.
Copper is the best thermal conductor and will hold up for years.
It looks like a vase with the filter paper at top.
Then, you depress the plunger, she says.
It will also have the oils, sediment, and fatty acids.
The stovetop method uses steam pressure to brew strong coffee that tastes like espresso.
It was invented in the 1930s and is a fun vintage way to make coffee, she says.
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