Techniques of Brewing Coffee and Chemical Components :



Coffee has a few important chemicals
-Caffeine
-Trigonelline
-Chlorogenic acid
-Sucrose & soluble fibres
-Fats,terpenes, Sterols , Oils
Most of the chemistry of coffee is determined during the roasting stage. More details later, but a lighter roast has more acids and more trigonellines and chlorogenic acids and caffeine remains unchanged .
There are various preparation methods:
Ideally boiling water should never be used for brewing coffee.
Please remember that Italians like a Dark Roast Strong while the French prefer the Aroma and Lighter versions
French Press –After brewing with boiled water a plunger is used for separation . Since the temperature is not very high, it does an uniform extraction and retains flavours uniformly.The cup is not very strong.Howard Schultz mentioned that French Press is the best but he would not sell it from Starbucks.

Drip Filter – The process is slower. The filter paper comes in the way and holds back fats and sterols and terpenes.I suspect this affects the body of the cup.
Image result for french press coffee maker
Moka Pot Percolator – There are 3 chambers here .Lowermost chamber is filled with water and heated.The second chamber is locked with uniformly pressed dust coffee and there is a third upper chamber. As pressure builds up through the tube inside the brew collects in the uppermost chamber.There is a hissing sound which stops once the brewing is complete. There is some pressure buildup akin to 1-2 psi, though nowhere near espresso.
Image result for moka coffee maker
Espresso –Here again one would use dust coffee.Water boiling and steam under pressure strikes the coffee and the brew comes out in no time. All the constituents of coffee come out in no time. The pressure is akin to 10 psi.
Image result for espresso coffee maker
Madras Filter –This is brewing with hot water taking the help of a filter.It involves longer brewing time. Presence of a filter would presuppose that oils and sterols would hold those back. However the longer brewing time would carry the coffee chemicals through sans the oils ,terpenes and sterols.
Image result for madras filter coffee

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