Comments on: The change when coffee cools

By: Furlow

Furlow — Fri, 30 Jul 2010 23:09:22 +0000

I was able to read all the comments, but I can sure agree with everyone it has to do with the acidity. I find that the flavour changes most with brewed, but I think that is probably because with brewed we start with a temperature around 90c, I think its the change from 90 to 70 which is the largest in taste. Due largely to the fact that our mouths can handle the temperature more. What do you do when its really hot (well I leave it until it cools) but lots of people sip. with sipping you don’t take enough coffee into your mouth to taste the flavor properly. You are usually alarmed by the heat of drink before any of the flavor. I would say the flavor changes as Little flavor just Hot >> Coffee more acidic >> coffee more bitter. I’m not a coffee scientist but when we refer to acidity, do we actually use that term because it relates to actual pH of the coffee. (from my A-level chem) Like vinegar (ethanoic acid) like any weak acid it doesn’t fully dissociate, meaning not all the H+ is available in the solution. Any weak acid if heated will usually dissociate more because the forward reaction is endothermic, when heated the equilibrium shifts to try and lower the increase in temperature. Complicate chemistry aside, it could very well be possible, that as the drink is cooling less of the acidic comments of the coffee are dissociated and you can’t taste the acidity as much.

By: Diana C

Diana C — Sat, 24 Jul 2010 13:32:56 +0000

Amazing comments! Who knew that coffee could be so complicated?!

By: jeff verellen

jeff verellen — Sat, 24 Jul 2010 12:25:16 +0000

We have to count time in the equation, when a brew is served in a cold cup to reach a certain temp. Or when it is allowed to cool to that specific temp.
Time in relation to contact with air is also of importance. A brew can get bitter due to oxidation, not mere temperature loss.

By: christina

christina — Sat, 24 Jul 2010 00:50:09 +0000

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By: Daniel M.

Daniel M. — Fri, 23 Jul 2010 02:03:23 +0000

Indeed. It is something I look forward to when I sit down to drink a cup, this unique capacity for the falling temperature of the beverage to have such an amazing effect on its flavor. It is the opposite approach to that which is taken when you are intent on enjoying a shot (or two) of espresso. This idea of lingering and paying attention to the changes that happen is unique to the cup of brewed coffee.

The only other beverage that comes to mind that I think exhibits a somewhat comparable temperature induced flavor morph would be a glass of beer. Some ales that I have experienced have a very enjoyable cooling process.

By: Derek Dyson

Derek Dyson — Thu, 22 Jul 2010 23:42:06 +0000

I teach a coffee-centric continuing education class at a local university and this summer we have been focusing on cold coffee. Being in the industry we have all seen (tasted) the anecdotal evidence for what happens to coffee when it cools or is brewed at different temperatures and I agree that there needs to be more hard science out there explaining what is actually happening. That being said, there are a whole slew of studies on the way we perceive flavors at different temperatures, which is definitely an important part of this equation if we want to fully understand what is going on with cold coffee. In my mind there are 3 major variables here. 1. hot brewed coffee (generally sweetens as it cools, but keeps a wider flavor profile because of the hot extraction. 2. cold brewed coffee (generally sweeter and more smooth, but less complex because it’s basically under-extracted) 3. the senses (the way we perceive flavors at different temperatures)…..there are the variables guys, lets experiment.

By: John Piquet

John Piquet — Thu, 22 Jul 2010 22:40:09 +0000

When brewing siphon I usually recommend customers let it cool for four to five minutes, to let it get to 150 F (ish). I find the transition from thereabouts to your body temp is where the best flavors will emerge. I don’t find there to be any advantage to drink a portion of the cup when all you have is hot magma overwhelming any existent flavors. You might as well be patient. Personally I find the sweet spot around 130 F (as an average). Of course many professionals who have tasted and cupped thousands upon thousands of coffees have a much more bullet proof palate and do not seem to be dissuaded from a scalding hot liquid.

Also, some coffees have sweetness from the first sip, no matter when it is, and others take a bit of cooling.
I haven’t tried to think about natural or dry processed coffees vs. wet processed coffees…

My questions would be?

Is the majority of the flavor change due to natural cooling of the coffee?

Is the majority of flavor change due to how the various oils layer themselves withing the cup?

OR Is it a fairly equal combination of both?

Assuming roast degrees are the same: Are the types of changes (bitter, sweet, bright, etc.) universal among coffees? Or is there a distinctive difference in what happens depending on the processing?

Also: Are the flavors there all the time, and it’s just at X degrees that our palate is able to detect them?
I am sure this is something that is known, but I haven’t seen a definitive explanation on how this function of taste/temperature works. Are the flavors revealed as it cools, or are they “created” via chemical changes?

By: Chris Tellez

Chris Tellez — Thu, 22 Jul 2010 17:36:09 +0000

I’m a Barista at P&S in Calgary. After reading this, I did a ton of research on taste and temperature and led a tasting on this specific idea. We tasted the coffee at three different temperatures and delved into taste receptors, Ion channels, and many other small factors contributing to taste and temperature. Thanks for the idea!

Chris Tellez

By: Edmund

Edmund — Thu, 22 Jul 2010 08:27:54 +0000

For years we have been encouraging people to avoid ‘large espresso based drinks’ with coffee experts frowning at the sight 16oz and even 20oz drinks. Now great slow brewed coffee is making a come back I would actively encourage a larger vessel, minimum 12oz.
For 2 reasons firstly in recent years filter coffee seems to have taken 2nd place to espresso and always been regarded as the ‘cheap’ option. By serving a nice large cup of fresh brewed coffee the price sensitivity is removed. The second reason is that it will take longer to drink so the whole cooling and flavour changing experience will be enjoyed a whole lot more.
Keep americanos small and make them the cheaper option for a change!

By: Chris Schooley

Chris Schooley — Thu, 22 Jul 2010 04:59:22 +0000

Okay, I see that Nick Cho says something to this effect on the original post as far as the organic acids deal-o, but I’m still curious about peoples thoughts on the volume issue.