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#153

Experiment #155 : Coffee Extraction and Sugar Levels

In many of our experiments, we are always searching for ways to increase coffee extraction without introducing unpleasant bitterness and anstringency. One of the main reasons for this is because higher extractions tend to results in sweeter, more flavourful coffee. Recent research and tests have disocvered that full and proper extractions help to result in sweeter tasting coffees. Is this accurate? How does coffee extraction relate to sweetness i
In many of our experiments, we are always searching for ways to increase coffee extraction without introducing unpleasant bitterness and anstringency. One of the main reasons for this is because higher extractions tend to results in sweeter, more flavourful coffee. Recent research and tests have discovered that full and proper extractions help to result in sweeter tasting coffees. Is this accurate? How does coffee extraction relate to sweetness in the coffee? We aim to find out in this week's experiment.

Disclaimer : We are by no means statistical / math / science experts. This is just a simple experiment carried out to give us an idea of the performance of each method only. People are more than welcome to give their feedback on how we can improve and carry out a more academically approved experiment / report.

Hypothesis 1:

Higher extraction percentages in coffee results in higher levels of sugar in the coffee.

Coffee 

Guatemala Potrero Please login or subscribe to our research to access this report.

2 Comments

    • Avatar
      portofiltreli
      Jan 12, 2019

      hi,how did you measure sugar at espresso. what kind of device did you use to measure of sugar ?

    • Avatar
      Kenneth Ong
      Feb 22, 2019

      Hi, We used a brix refractometer to measure the sugar content.

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