Comments on: Aerated coffee

By: Aerated Coffee – Sweeter with Greater Clarity of Flavours « Galla Coffee Blog

Mon, 15 Aug 2011 18:28:23 +0000

[...] this year, James Hoffmann wrote a post on his blog about his experiments with a wine aerator. He found by pouring brewed coffee through such a device [...]

By: coffeeinspector

coffeeinspector — Fri, 05 Nov 2010 22:47:00 +0000

How to do that the right way :
1. We need fresh tap water (Do not reboil it!)
2.Boil the water as quickly as possible
And you should get a cup of aerated coffee that has fuller and sweeter taste.

By: coffeeinspector

coffeeinspector — Fri, 05 Nov 2010 22:41:00 +0000

Oh i should mention also that my aerated coffee tasted a bit sweeter and i think the coffee was better. But perhaps this is just my imagination.

By: coffeeinspector

coffeeinspector — Fri, 05 Nov 2010 22:33:00 +0000

What i have found out is that aeration altered the pH of my brewed coffee.
Perhaps this is because CO2 is trapped inside the coffee bean when it’s roasted. I know most of Co2 disperses into the atmosphere a couple of days after roasting but a small amount is still contained inside.
This can be best seen when we brew coffee. We see CO2 escaping, bubbling out of the bloom. But i guess not all CO2 escapes though. It will be dissolved in water and form carbonic acid.
By increasing the dissolved oxygen level in water, it should dispel more CO2 and will reduce the presence of carbonic acid and therefore raise the pH (slightly).

By: Devin

Devin — Wed, 03 Mar 2010 01:37:37 +0000

Interesting. It’s generally accepted in other forums that aeration of hot liquids is a no-no. Namely, brewing beer. Aeration above 27 C is called ‘hot side aeration’ and is known to negatively affect the taste. I’ve generally accepted this to most cooking / food applications, and have strayed away from aerated hot foods/beverages. It’d be interesting to see the affect at different temperatures, as well as time-based effects (tasting the cup immediately after aeration, then 5 minutes later, then 10).

By: louizCUP

louizCUP — Mon, 01 Mar 2010 05:56:04 +0000

I would like to see the CLIP video for this experiment because i may be doing it, if you have any video please post it or give some URL.

i’m a beginner at barista and found your site very cool. thank for all knowledge you sharing.

By: Josh

Josh — Sat, 27 Feb 2010 04:27:45 +0000

It might be interesting to try aerating our water as much as possible prior to brewing to (hopefully) reach the same end. This could lead to a new design for water towers and electric kettles, maybe useful for cuppings as well…

By: Billy Kangas

Billy Kangas — Sat, 27 Feb 2010 01:17:21 +0000

Do you know of anyone who has used this on Tea? Since aeration is useful in “opening up” the tannins in wine one would think that Tea might undergo an interesting change with this.

By: Yakster

Yakster — Fri, 19 Feb 2010 20:20:28 +0000

This is an interesting article and as Bunn is revealing their new single cup brewing station, the Trifecta (code name bubbler) which uses a jet of air to agitate the grinds during the extraction, it makes me wonder what difference the amount of dissolved oxygen makes during the extraction versus oxygenating the coffee afterward on the way to the cup.

I might have to try using a straw or an aquarium pump in my Clever Coffee Dripper to see for myself.

-Chris

By: Billy.411

Billy.411 — Mon, 08 Feb 2010 06:55:24 +0000

I’m a big believer in letting a good bottle of aged wine ‘breathe’ before downing it… So I guess aerating makes sense… just hadn’t really thought of doing it with coffee.

Having said that, I have for a while now, felt quite strongly about not letting my water boil when making my morning french press – I’m a romantic at heart!

My theory behind this, quite similar to ryan’s comment earlier, is as follows – and someone please discredit me if I’m wrong – my wife would love that… Hahaha -

Water is made up with Oxygen particles in it. When we boil water, these oxygen particle go a little crazy, and some of them are lost in the form of steam. So to my very unscientific little brain, the less oxygen particles in water, the less ‘sweet water’ taste we have. Ever drunk water from a waterfall, babbling brook, or dare I say it – the shower? The water tastes sweeter right?

So if we’re taking a poll about whether aerating liquid can add to it’s taste, put me firmly down on the ‘YES, it can!’ side.

Thanks for listening…