Monday, August 14, 2017
Theory of Brewing
A man will not believe how easy it is to break a French press until he breaks one himself - Voltaire
I'm becoming a scientist in my later years. I've been inspired by a book a friend gave me about the North Woods written by a scientist who's spent his life trying to figure out why things happen the way they do. Why does a moose eat one kind of moss instead of another? When the voles go up, do the beaver go down? Who cares, right. I'm ok as I am, but no, I need to move beyond my primitive thought processes, satisfying as they may have been. Nature is very interesting, very intelligent, after all it came up with us. Now it's our turn to figure out how we got to this state.
All the answers are right in front of us, but it's hard work figuring them out. You make a guess, then do an experiment, and if your guess is wrong, that's valuable data too. Then other people have to repeat your experiment and get the same results. Then you have a theory, which can always be disproved. Absolute truth remains out there as a goal. Once we reach absolute truth, the game is up.
My contribution to science should get us a bit closer to the perfect cup of coffee. Coffee drinking has done much to advance science. I will be using the French press in my experiments. There are numerous ways to make good coffee, but the French press is cheap and simple. You can make rough French press coffee which is perfectly drinkable, but absolute perfection requires measurement. The thing I like best about doing science is watching other people's experiments on YouTube. Apparently the water temperature is important. Some people say wait 30 seconds after the boil. Others say 200 degrees F is the perfect temperature so I stick a little thermometer in the whistle hole of the kettle as it cooks. Another key factor is the amount of beans. I bought a little scale to weigh out the beans. The videos were putting in way too much coffee. I'm a cheapskate so I cut back on the beans. Tasted good to me. Gave me the boost I need to write up my notes, plus I have money left over for a muffin. The last factor is the grind. Medium coarse is needed. Some videos insist on an expensive burr grinder for an even grind, but another site said just pulse the beans in a blade grinder to get an even grind.
The one thing I didn't like at first about the French press was cleaning the thing. There's always a thick clump of grounds in the bottom. After some experimentation, I learned to run water over the plunger while lifting it out of the carafe. I fill the carafe half way with water, give it a good stir, then pour it around the plants by the front porch. Please check the publication Science in a couple of years for my final results.