James Hoffmann’s Steamed Water Experiment Sparks Brewing Debate
⏱ 2 min read The Short Version James Hoffmann’s steamed water experiment suggests steam’s pressure could alter mineral dissolution, potentially enhancing coffee extraction and redefining brewing precision. In This Article The Science of SteamThe Brewing Divide Here’s a compelling angle: What if the way we heat water for coffee isn’t just about temperature, but about the latent heat and pressure dynamics of steam? James Hoffmann, the UK’s most trusted coffee scientist, recently proposed an idea that’s ignited debate in brewing circles—steaming water could unlock a new dimension of flavor in Americanos. The core idea is that the controlled pressure of…
