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  • welcome to a new Siri's Siri's.

  • I'm gonna call weird coffee science stuff, Weird coffee science that the idea is this.

  • Over the years, there have been things that I've noticed things that have bothered me a little.

  • Ideas have poked at the back of my brain, and what I want to do with this, Siri's, is take one of those things and look at it a little bit more closely and see what we can learn.

  • I'll give an example, which is gonna be our first topic.

  • I live in a hard water area, and I've made a lot of coffee with hard water over the years.

  • And I I believe that brewing with hard water causes your bloom to be bigger, right?

  • I think harder water blooms.

  • Maur Now there's a lot of ways that I could just be wrong on this one, right?

  • Like different coffees, different freshness is blamed.

  • Different amounts.

  • Maybe it was just a little idea that was wrong.

  • So I needed to answer this question.

  • So I got one of these a graduated cylinder and the idea was pretty simple.

  • I'm gonna take 10 grams of coffee.

  • I'm gonna add 150 miles of water.

  • I'm gonna measure that volume which will include the bloom on.

  • I'm gonna do it with very soft water and then very hard water.

  • I'm gonna see if there's a difference.

  • Let's let's do that.

  • Then I was right.

  • I thought I was right, but I was right.

  • Hard water blooms more than soft water.

  • I don't know why my first thought is is probably linked to calcium.

  • So to rule this out, what seems necessary is comparing maybe similarly hard waters with very different levels of bicarb in them, for example, Really?

  • So what if if hard water blooms more than soft water?

  • I thought about this.

  • What about what about when you make coffee?

  • If the purpose off the bloom is to get CO two out go to is a byproduct of the roasting kind of chemistry.

  • What's going on?

  • The Narrows?

  • Things go brown and it's trapped inside the coffee, and when you hit it with water in the bloom phase, a lot of CO two comes out.

  • And that's good because that's the 02 coming out sort of inhibits water, getting at the surface of the ground coffee to do the extraction work.

  • So the whole idea behind blooming is you have this phase where the coffee D gases and blooms on dhe.

  • Then you brew it once.

  • It's easier to kind of get at.

  • So what if you bloom with hard water, but then brew the rest of the brew with kind of softer, more balanced, kind of ideal brewing water?

  • What happens then?

  • I'll just do that brew, one with soft water brewing with a hard water blumen and then a regular saltwater brew after that sort of initial phase.

  • All right, let me set that up and tell you about the sponsor.

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  • Let's bring some coffee.

  • So goodbye to bruise.

  • Now I've got my first brew.

  • That was just the soft water on my second brew, which was the hard water bloom, followed by a soft water brew.

  • Let's have a little taste.

  • This is brewed first.

  • Is it a little bit cooler?

  • They've both been left to cool.

  • Pretty nice.

  • It's got that slightly prickly acidity of maybe not quite enough bicarb in there.

  • It's nice, though.

  • Second brood, really quite different, texturally quite different.

  • Fuller.

  • Definitely.

  • Uh, you know, to see hard water will extract a little bit more, but it often just doesn't taste that good.

  • This just has, like a slightly higher extraction.

  • Tastes fuller a little richer.

  • I miss a little bit of the acid That's in the first Cup.

  • But that's definitely interesting.

  • No, no, you're thinking you're thinking that some questionable science that's a single test.

  • There's a bunch of variables there.

  • What did you really learn?

  • How do you isolate the impact of that hard water on brewing?

  • An extraction from the impact on the bloom?

  • This is a good point.

  • These are great questions.

  • This is where I'm hoping I can drag you into this.

  • Because if you can run some tests and share with us your experiments, your results, then I think we could maybe learn something.

  • I think it's definitely something here on.

  • I don't know what it is yet, but all of us brew coffee all the time.

  • Maybe you could brew and do the same thing.

  • Bloom with some hard water brew with some soft switch it up.

  • Two different things.

  • I'd love to hear the results of your experiments.

  • I love to hear your thoughts on this particular experiment.

  • I'd love to hear maybe some ideas about other weird science we can do in the future.

  • Thank you so much for watching.

welcome to a new Siri's Siri's.

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B1 中級

奇怪的咖啡科學。艱難的綻放 (Weird Coffee Science: The Hard Bloom)

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    林宜悉 發佈於 2021 年 01 月 14 日
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