Air Kopi (The Foundation of Taste)

Why does coffee brewed with certain water taste so sweet and full-bodied, while with other water it tastes sharply acidic and flat? Is the long-held belief among coffee experts that minerals function as flavor carriers in coffee correct? In this video, we'll delve deeper, based on scientific journals, into two opposing research perspectives and the molecular journey from brewing water to taste signals in the brain. References: Hendon, C. H., Colonna-Dashwood, L., & Colonna-Dashwood, M. (2014). The Role of Dissolved Cations in Coffee Extraction. Journal of Agricultural and Food Chemistry, 62(21), 4947–4950. ​Bratthäll, T., Figueira, J., & Nording, M. L. (2024). Influence of divalent cations on the extraction of organic acids in coffee determined by GC-MS and NMR. Heliyon, 10(2024), e26625. ​Wellinger, M., Smrke, S., & Yeretzian, C. (2017). Chapter 16: Water for Extraction—Composition, Recommendations, and Treatment. In The Craft and Science of Coffee (pp. 395-426). Academic Press. ​Nelson, G., Hoon, M. A., Chandrashekar, J., Zhang, Y., Ryba, N. J. P., & Zuker, C. S. (2001). Mammalian Sweet Taste Receptors. Cell, 106(3), 381–390. ​Bachmanov, A. A., & Beauchamp, G. K. (2007). Taste Receptor Genes. Annual Review of Nutrition, 27, 389–414. ​Teng, B., Wilson, C. E., Tu, Y. H., Joshi, N. R., Kinnamon, S. C., & Liman, E. R. (2019). Cellular and Neural Responses to Sour Stimuli Require the Proton Channel Otop1. Current Biology, 29, 3647–3656. ​Zhang, J., Jin, H., Zhang, W., Ding, C., O’Keeffe, S., Ye, M., & Zuker, C. S. (2019). Sour Sensing from the Tongue to the Brain. Cell, 179, 392–402. ​Tuzim, K., & Korolczuk, A. (2021). An update on extra-oral bitter taste receptors. Journal of Translational Medicine, 19(1). Tordoff, M. G., et al. (2008). Involvement of T1R3 in calcium-magnesium taste. (Physiological Genomics). ​Brown, E. M., et al. (2001). Extracellular Calcium Sensing and Extracellular Calcium Signaling. (Physiological Reviews). ​Tu, Y. H., et al. (2018). An evolutionarily conserved gene family encodes proton-selective ion channels. (Nature - regarding OTOP1). Yamamoto, T., Inui-Yamamoto, C. The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi. npj Sci Food 7, 3 (2023). Li, Q., Zhang, L., & Lametsch, R. (2022). Current progress in kokumi-active peptides, evaluation and preparation methods: a review. Critical Reviews in Food Science and Nutrition, 62(5), 1230–1241. Kuroda, M., Miyamura, N. Mechanism of the perception of “kokumi” substances and the sensory characteristics of the “kokumi” peptide, γ-Glu-Val-Gly. Flavour 4, 11 (2015). J. Agric. Food Chem. 2009, 57, 4, 1440–1448 Amino, Y., Nakazawa, M., Kaneko, M., Miyaki, T., Miyamura, N., Maruyama, Y. and Eto, Y., 2016. Structure–CaSR–activity relation of kokumi γ-glutamyl peptides. Chemical and Pharmaceutical Bulletin, 64(8), pp.1181-1189. ROASTERY FAVORITE SAYA: A Roastworks: https://s.shopee.co.id/AKT0QOIF6e Hana Roastery: https://s.shopee.co.id/3LJG5az534 GEAR UTAMA SAYA: Comandante X25 Forest (Tigershark): https://s.shopee.co.id/1VtHMFo4ls Comandante C40 (Nitroblade) https://s.shopee.co.id/12k6a21Pw https://s.shopee.co.id/1qUnPoYiD2 https://s.shopee.co.id/7pm0Yssmik https://s.shopee.co.id/4foyn5UyK2 https://s.shopee.co.id/70CtZPHZL9 Hario Switch: https://s.shopee.co.id/8051dKND9u https://s.shopee.co.id/8fMXOiGM0g Hario V60 Ceramic: https://s.shopee.co.id/7fSBFLPufs Brewista Artisan Electric Kettle: https://s.shopee.co.id/2B7Eh8exLj Timbangan Taffware: https://s.shopee.co.id/60KL9ovMTr https://s.shopee.co.id/3qFSfwN8Fj Timbangan Timemore Mini: https://s.shopee.co.id/8V1IEj4Rhw https://s.shopee.co.id/4LDTYwvucM https://s.shopee.co.id/2g5FZvsS3n Paper Hario V60: https://s.shopee.co.id/9AGz2gwSNo Paper Cafec T-90 (Medium Dark Roast): https://s.shopee.co.id/6puT1tIyGw https://s.shopee.co.id/148tQyEG9 Aquacode: https://s.shopee.co.id/4q8P1tl7vA #CoffeeScience #WaterChemistry #CoffeeBrewingScience #airkopi #waterforcoffee 0:00 Water Molecules 0:52 Types of Water 2:20 Research by Hendon et al. 3:38 Research by Bratthäll et al. 7:50 The Role of Bicarbonate 8:43 Sensory Science 16:30 Conclusion