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Examination of Real-Life Scenario using Scientific Method
A real-life scenario to be investigated: coffee brewing time
As a normal routine, I love having coffee in the morning before starting my day. However, I have strongly noticed that, at times, my coffee tastes too much bitter than I prefer, and this left me wondering if the brewing time could be the problem or might be the one affecting my coffee’s flavor and bitterness levels. The question that I asked myself was, does the brewing time have any impact on how the coffee taste? One thing that I theorized was that if I use less time to brew my coffee, that might make the coffee less bitter and lead to a milder flavor, and the longer I brew the coffee, the bitter the coffee will be. Hence, I decided to put my theory to the test, and I decided to brew three different batches of coffee, applying an equal amount of water and coffee ground. The only thing that I changed was the time used to brew. The first batch was brewed for 4 minutes, the second batch for 6 minutes, and the third batch for 8 minutes.
After I finished brewing, I tasted each batch to assess the flavor and the taste of the coffee while noting the differing flavors and the level of bitterness. Also, I asked two of my friends to do the same and provide their feedback so that I can conduct a more thorough evaluation. After that, I examined the data by relating the taste volumes of the three batches. During my analysis, I noted that the coffee that was brewed using a shorter time had less bitterness compared to the other two that had more brewing time. Based on these findings, the time used to brew a coffee has a significant influence on how the coffee tastes and its texture. Also, one can be able to adjust brewing time as they wish to attain their desired flavor. In this scenario, I was able to employ a scientific approach to examine a common day-to-day occurrence, showing how scientific methods can be applied to improve our daily experiences.
The scientific approach is employed in systematic ways to explore and provide answers to the question of how brewing time impacts the taste of a coffee. The method is essential for facilitating an evidence-based and structured evaluation of the issue at hand, contributing to conclusions that are able to inform changes to the issue of concern (Getaneh et al., 2020). In the presented scenario, the scientific approach was systematically employed to shed light on the issue regarding the taste of the morning coffee. The raised question was, “Does brewing time impact the taste of coffee?” hence creating an assumption that suggested that different brewing time leads to different levels of coffee bitterness. To experiment this theory, an experiment was carried out, and coffee was brewed three times using different brewing times but with equal amounts of water and coffee grounds. Then, each coffee was tasted differently by three different individuals to determine the variances in flavor and bitterness. Then, the data collected was studied, and conclusions were drawn. According to Getaneh et al. (2020), this structured method demonstrates how the scientific method can be used to solve simple daily routines and solve everyday problems. Also, the scientific method enhances understanding using investigations and evidence-based observations.
References
Getaneh, E., Fanta, S. W., & Satheesh, N. (2020). Effect of broken coffee beans particle size, roasting temperature, and roasting time on quality of coffee beverage. Journal of Food Quality, 2020, 1-15. https://doi.org/10.1155/2020/8871577
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