Evaluation of the Coffee Brewer

Roast coffee contains a range of chemical substances, which are extracted when it comes into contact with water. Only about 30% can be extracted under normal conditions. This extract constitutes the colour, aroma, taste and body of the coffee.

The extraction of flavouring material from roast-and-ground coffee proceeds along pathways dictated by the natural laws of physics and chemistry. Only by understanding and applying those laws can an equipment designer create a brewer that delivers a high-quality beverage.

Although appearance and aesthetic aspects of equipment certainly play a role in overall design, the first requirement of a brewing device is to deliver a coffee beverage of desirable flavour. Similarly, the convenience of assembly/disassembly and easy access to parts for efficient, economical service of equipment comes into play. These factors, however, also take a back seat to the brewer’s performance.

A brewer that looks good and is easy to assemble is of no benefit to the consumer if it prepares a poor-tasting beverage. As a result, equipment designers must know as much about the “science” of brewing as they know about the “art” of design.

To brew coffee correctly, a range of factors must be optimal. The 6 most important are:

  • the degree of grind of the coffee
  • the contact time between the coffee and the water
  • the temperature of the water
  • the filtration
  • the wetting process
  • the technical construction of the brewing equipment

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