字幕列表 影片播放 列印英文字幕 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. Today's video is sponsored by Squarespace Now. Four years ago, when I needed to build a website for the world out of coffee, I turned to square space. The reason for that is that it made it so easy for me to very quickly put together a beautiful looking website using one of their templates. But my words and my images. Now you can build a website for anything that you want a square face. You can build a shop to sell unlimited amounts products, you can build a portfolio. You can build a beautiful page for your cafe or business. Now, over the last four years, I haven't had to upgrade anything. Patch anything, install anything. It's been worry free. But if I had an issue, there is 24 7 customer support. So if you wanna build a website, maybe buy domain, use the link in my description. Down below, he's the discount code. James Hoffman to get 10% off any purchases with Squarespace. 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.