This SciShow List Show episode discusses the science behind brewing the perfect cup of coffee. It debunks the myth that coffee beans aren't beans and explains that they're actually seeds from legume plants. The episode highlights how the two most widely used coffee plants, arabica and robusta, have different amounts of the four main compounds that give coffee its signature flavors.
The episode discusses how the roasting level of coffee beans doesn't significantly affect the caffeine content. It also explains the difference between infusion, decoction, and pressure methods of brewing coffee, highlighting that the method chosen can significantly impact the flavor of the final cup.
The show also emphasizes the importance of water quality, explaining how hard water can enhance the flavor of coffee. However, it's crucial to ensure that the water has enough bicarbonate to keep the acidic components in check.
The episode also debunks the common belief that coffee should be ground too fine for optimal extraction. Instead, it suggests that using less coffee and grinding it more coarsely can yield better tasting brews.
Lastly, the show explains how temperature plays a significant role in the taste of coffee. The National Coffee Association recommends a temperature of between 90 and 96 degrees celsius, or 195 and 205 Fahrenheit, just under boiling temperature. The episode also discusses cold brewing and how it's generally sweeter and less acidic than brewed coffee.
The episode ends by emphasizing that the perfect cup of coffee is subjective and depends on personal preference. It also provides information on how to access a 30-day free trial and 20% off an annual premium subscription at Brilliant.org/SciShow.
1. The video is promoting a 30-day free trial and a 20% discount on an annual premium subscription to Brilliant.org/SciShow.
2. The video discusses the science behind brewing coffee, stating that brewing a cup of coffee is both an art and a science.
3. The video debunks the myth that coffee beans are actually the seeds of legume plants, despite them being commonly referred to as coffee beans.
4. The two most widely used coffee plants, Arabica and Robusta, have measurably different amounts of the four main compounds that give coffee its signature flavors.
5. These compounds include alkaloids, which contribute to coffee's bitter taste, acids, which give coffee its astringent or sour taste, sucrose or sugar, which give coffee its sweet notes, and furans, which give roasted coffee most of its flavor and in particular those malty or sweet notes.
6. The video explains that the level of caffeine does not depend on the roast level of the coffee beans, contrary to a popular myth.
7. The video discusses different brewing methods, including infusion methods like pour-over, decoction methods like percolator coffee, and pressure methods like espresso.
8. The video suggests that the type of water used can affect the flavor of the coffee, with hard water potentially enhancing the flavor.
9. The video explains that the temperature of the water used in brewing can affect the taste of the final cup of coffee.
10. The video concludes by emphasizing that the perfect cup of coffee is the one that the viewer likes the best.