ROASTING ACADEMIC REPORT #161
Uncovering the truth behind the solubility of coffee
The common consensus among the coffee industry indicates that a more developed coffee is more porous due to the increased expansion of the coffee bean during the roasting process. We set out to test this assumption as our hypothesis with this experiment. Our findings not only contradicted the common consensus but also lead us to ponder possibilities of differing “grindability” or fraction mechanics based on the roast.
A more developed coffee would have a higher solubility and rate of solution.
For quite some time now, many coffee...