Gauging the Strength of Your Coffee

The strength of coffee is more than just the boldness of the coffee. Strength also brings up thoughts about the acidity of the coffee. However, there are actually three things that create the taste of your coffee. They are the body, the aroma and acidity. The body is the thickness you feel when tasting brewed coffee, the aroma is the smell that calls you to drink it, the acidity of the coffee effects how the coffee tastes. Less acidity makes for very blah coffee, while more acidity is what gives it a more intense flavor.

Some say that the strength of the coffee depends entirely on the amount of grounds used in proportion to the amount of water used in the brewing process. However, there are different kinds of beans that create different strengths due to the inherent oils and solids extracted during the brewing process. Brewed beans from some parts of the world produce a more full-bodied feeling in your mouth than brews from a different part of the world. This is due to the soils and climate of each coffee region and needs to be considered in the strength of each pot of brewed coffee.

Another way you will notice the strength of the coffee is by how it is brewed. Brewing coffee by the drip method or percolator creates a completely different strength in the taste of it. Perking the coffee water through the grounds over and over again creates denser coffee. Different espresso machines also extract the oils and solids differently when they use different amounts of pressure and different grinds of coffee beans to create a desired taste.

Another thing one should realize is that full-bodied coffee strength encompasses density, weight, throatiness and a richness of body that one notices with each sip. Even when the full-bodied coffee strength has been diluted these four things will remain present and the coffee will still be as flavorful.

Gauging the strength of coffee is done solely with the taste of your tongue and how it feels in ones mouth. It is also based on a personal preference of the drinker. Take one 12 cup pot and have 12 different people taste it from the same coffee maker and you will have a variety of opinions on the strength of the coffee. There may be some agreement, but when it comes done to finite differences there will be more disagreements than agreements. Each drinker has their own personal taste that is unique to them. However, coffee when made is usually not the main subject of conversation, but remains the center where other things are discussed.

Referred

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