John P wrote:
Do different coffees extract differently due to how they absorb water?
Does the same coffee with different roast levels absorb water differently?
Is 60g per 1 L brewed the same or different than 60 g per 800ml and then 200 ml added after brewing is finished? If different, in what respect? I don't have a grasp on that.
Yes and Yes due to Density and Moisture Content.
Obviously the roast, cooling, degassing, storage, stale-ing process will all impact a beans density and moisture content. This is where roasted beans are much like green. While low porosity is always low permeability high porosity does not mean high permeability.
Their density is directly correlated to porosity, but not necessarily permeability. If a highly porous bean has high moisture content, it is not very permeable. This is good. This means there is oil or solubles to be extracted.
Different coffees extract differently due to the way they absorb water as do different roasts of even the exact same bag of coffee over time.
60g/liter is very different than 60g/800ml + 200ml. Adding water later does not change what you've already extracted, however using less water in the beginning limits what you can extract. I think many use this technique of updosing coffee ( or using less water at first) then adding water in cupping, french press, pour over, any cold brewed iced bvg etc... which is very different than preinfusion in espresso where you release and prep extractables to be "rinsed" out of the beans.
If you are going to make a cup of coffee with Xg coffee but you instead use twice as much and the same amount of water as before because you're in a rush and you want that sweet, non bitter, NOW!... no matter how you slice it, many will call this wasteful and economic sustainability may be in question even if you have more business because people like the taste of your product more. However if you do it because you make a delicious cup that can't be created ANY other way, than I say WASTE TASTES GREAT! Just be sure to charge appropriately for that delicious waste. Farmers don't want to pay the price of specialty folks not being economically sustainable. We need you. Don't use any more than necessary, but use everything you need to make the best cup possible.
Edwin D. Martinez