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What transforms coffee from a heap of beans and water into the beverage we all know and love? The answer, in short, is extraction, the process in which water gets all up in your coffee grounds, hangs out for a sec, and then leaves with more than it came with. Were that all you needed to know, everyone would make great coffee all the time. But actually understanding what extraction is, how it works, and then being able to apply it in practice is infinitely more complex.<\/p>\n
That\u2019s why The Crown<\/a> in Oakland is hosting an event titled Understanding Extraction<\/a> this Friday, March 22nd, where Professor William Ristenpart of the University of California, Davis Coffee Center<\/a> will discuss the current leading research on extraction. And the best part is, it\u2019s free.<\/p>\n The number of variables affecting extraction is seemingly endless. Water temperature, grind size, roast level, bean density, how you pour the damn water, it all affects what compounds get extracted. For this two-hour event, Professor Ristenpart\u2014a chemical engineering professor and the founding director of the UC Davis Coffee Center\u2014will discuss the chemical properties of extraction and how they affect sensory perception. The event’s description states<\/a> Understanding Extraction will \u201cdebut of some of the most exciting and captivating data showing specific sensory and consumer-liking attributes of different extraction protocols, different roast levels, and even fractions of coffee extractions.\u201d<\/p>\n It all gets started at 6:00pm on Friday, March 22nd in Royal Coffee\u2019s brand new mega-coffee facility The Crown in Oakland (featured here<\/a> on Sprudge). The event is completely free to attend, but space is limited. To reserve your spot, you can RSVP via the Understanding Extraction Eventbrite page<\/a>. For more information, visit Royal Coffee\u2019s official website<\/a>.<\/p>\n And bring your refractometers. I bet Professor Ristenpart wouldn\u2019t mind signing a few.<\/p>\n Zac Cadwalader<\/a>\u00a0is the managing editor at Sprudge Media Network and a staff writer based in Dallas.\u00a0Read more Zac Cadwalader\u00a0on Sprudge<\/a>.<\/em><\/p>\n Images via The Crown.<\/em><\/p>\n Disclosure: Royal Coffee is an advertising partner with the Sprudge Media Network<\/em><\/p>\n The post Oakland: Learn About The Inner Workings Of Coffee At The Crown<\/a> appeared first on Sprudge<\/a>.<\/p>\n Source: Coffee News<\/p>\n","protected":false},"excerpt":{"rendered":" What transforms coffee from a heap of beans and water into the beverage we all know and love? The answer, in short, is extraction, the process in which water gets…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[26],"tags":[63,27,65,33,61,32,59,31,30],"_links":{"self":[{"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/posts\/1899"}],"collection":[{"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/comments?post=1899"}],"version-history":[{"count":0,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/posts\/1899\/revisions"}],"wp:attachment":[{"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/media?parent=1899"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/categories?post=1899"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecurbkaimuki.com\/rest\/wp\/v2\/tags?post=1899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/sprudge.com\/file\/2019\/03\/UE1.jpg\")
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