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#161

How does roast development impact coffee solubility?

Does a more developed coffee really mean a more soluble coffee? We set out to test this assumption as our hypothesis with this month's experiment. Our findings not only contradicted the common assumption but also lead us to ponder the possibility of differing “grindability” or fraction mechanics based on the roast.

ROASTING ACADEMIC REPORT #161

 

 

Uncovering the truth behind the solubility of coffee

 

 

 

Abstract

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.

 

Hypothesis

A more developed coffee would have a higher solubility and rate of solution.

 

Introduction

For quite some time now, many coffee...

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