Science of Coffee: Tasting Extraction
Brewing coffee is one big science experiment. The chemical process that pulls flavors from coffee grounds and into water is called extraction. Several factors can impact extraction, including time, water temperature and the size of the coffee grounds. Watch as coffee master Renee Frechin, a chemist and 15-year Starbucks partner, offers a quick lesson on extraction and how it affects the taste of your coffee.
Learn more about finding the right grind: https://1912pike.com/science-o....f-coffee-tasting-ext
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1912 Pike. It’s the address of our first store in Seattle. Started by a few people with an intense love for coffee and a desire to share it with others. Now, 1912 Pike inspires and nurtures the human spirit — one coffee story at a time.