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Showerthought: I just learned that a single espresso bean has over 800 flavor compounds
I found this stat on a coffee science blog while researching why my home brews taste flat, and it made me wonder how many of those compounds we're actually tasting versus losing to bad grind or water temp - has anyone else dug into the chemistry of their daily cup?
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emmap165mo ago
Guess those 800 compounds are like my tax write-offs - technically there, but only half of them actually count by the time you're done. Between stale beans, inconsistent grind size, and water that's either too hot or too cold, you're probably lucky to taste maybe 200 of them on a good day. I've read enough coffee science to know my tap water is probably murdering half those compounds before they even hit the cup. But hey, ignorance is bliss when my morning brain just needs caffeine, not a chemistry lecture.
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susan4245mo ago
Tbh my coffee setup is basically a chemistry experiment where I'm the guy who forgot to read the instructions.
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