On food and cooking the science and lore of the kitchen ( PDFDrive ) 853

dioxidegasstilltrappedinthegroundcoffee,
and the mixture of dissolved and suspended
carbohydrates, proteins, phenolic materials,
and large pigment aggregates, all of which
bondinonewayoranothertoeachotherand
hold the bubble walls together. (For the milk
foamsoftenservedwithcoffee,seep.26.)
Thischartsummarizestheimportantfeatures
ofsomecommonwaysofbrewingcoffee,and
thekindsofbrewtheyproduce.Thestability
ofabrewisdeterminedbyhowmanycoffee
particlesremaininit;themoreparticles,the
morebitternessandastringencycontinuetobe
extractedinthecuporpet
MethodsofBrewingCoffee


Serving and Holding Coffee Freshly brewed
coffee is best enjoyed immediately — its
flavor is evanescent. The ideal drinking
temperature is around 140ºF/ 60ºC, where a
sip won’t scald the mouth, and the coffee’s
fullaromacomesout.Becauseitcoolsinthe
cup, coffee is usually held in the pot just
below the brewing temperature. High heat
accelerateschemicalreactionsandtheescape
of volatile molecules, so coffee flavor
changes noticeably after less than an hour in
the pot; it becomes more acid and less
aromatic.Coffeeisbestkepthotbyretaining
its original heat in a preheated, insulated,

closed container, not on a hot plate that
constantlysuppliesexcessiveheatfrombelow
whileheatandaromaescapeabove.
Coffee Flavor Coffee has one of the most
complexflavorsofallourfoods.Atitsbaseis
a mouth-filling balance of acidity, bitterness,
and astringency. A third or less of the