What happens if you try to make coffee without grinding up the beans first?

You can check the answer of the people under the question at Quora “can you brew coffee beans without grinding them“

What happens if you try to make coffee without grinding up the beans first?

You can check the answer of the people under the question at Quora “can you brew coffee beans without grinding them“

The result would be a pot of slightly-tinted clear hot water, with a faint aroma of roasted unground coffee beans, and the flavor of plain hot water.

Try it. I have. You will very slowly make a tepid coffee. Here’s why:

The speed of extraction is related to the surface area and the density of the bean. Each face of the large blue cube above has 100 cm² of surface area. The cube has six faces, so the cube has a total of 600 cm² surface area. If the same cube of material were cut into smaller cubes so that each cube were only 2 cm on each side, then the same mass of material would now be present as 100 smaller cubes. Each face of each red cube would have 4cm² of surface area, giving 24 cm² of surface area for each cube. The total mass would therefore have 2400 cm² of surface area. This is four times as much surface area as the large blue cube. When we grind finer, we increase the particle count, leading to a large increase in overall surface area even for a small change in grind size.

A whole coffee bean has very little surface area – depending on the bean, roughly 3.4cm². Grind the same bean down to the average espresso grind and you’ll end up with 3400cm². The first will take a day to brew, the second will take 25–40 seconds. This, combined with hot water, is the reason that espresso coffee is so popular and why whole bean brew bars aren’t taking over your local High Street.

Although it does take a long while, with decent beans, you can make decent cold brew using whole beans.

During my training sessions with learner baristas, I do exactly that, using a french press. The purpose of the exercise is to help folks understand the significance of surface area on extraction.

Given the relatively low surface area of a bean, even using hot water and the same weight of beans as would be ground, a slightly brown water, with merely hints of coffee results. The purpose of grinding the bean is to expose as much surface area as possible to the individual particles, such that their flavours are released to the water during the brewing process. We are striving to maximise the ideal extraction of desirable flavour components, within a reasonable amount of time, such that we can enjoy our favourite beverage.

The question is :WHY!!!!

You’ll get a kind of yellowish hot liquid with

a tiny hint of coffee flavor!

Instead of that have a good cup of tea.

Not much. If they were soaked long enough in hot water they might produce something that resembled coffee. Almost all beans/seeds are crushed in order to get out what they hold in their cellular structure.

The basic method could be added, soaking the beans for an quite while, where — the caffeinated (De) and the aroma gets extracted,. An Hint an Pint.

The final result while cuppa or pre preparation — dripping could be , an coffee faked Water.

On Instant brewing process through any of the method; let’s assume an professional coffee machine — If the related pressure and temperature varies — let’s consider fora — switching on the button, pouring room temperature on the ground — the result would be quite, water, the lef…