Which factor does NOT influence the flavor of coffee?

The flavor of coffee is intricately linked to several factors, including brewing technique, coffee variety, and roasting style. Each of these aspects contributes to the chemical factors that impact the final taste of the brewed coffee.

Brewing technique refers to how coffee is extracted, including the method used (e.g., drip, espresso, French press) and variables like water temperature and brewing time. These conditions can enhance or diminish specific flavor attributes in the coffee.

Coffee variety pertains to the specific species of coffee and its adaptations; for instance, Arabica beans typically offer different flavor profiles compared to Robusta. The genetic makeup of the coffee plant influences its taste characteristics, aroma, and acidity levels.

Roasting style involves the conditions under which the coffee beans are roasted, including temperature and duration. Different roasting styles can bring out various flavor notes ranging from fruity and floral to nutty or chocolaty, affecting the overall sensory experience.

In contrast, the price of the coffee beans does not directly influence their flavor. While more expensive beans may sometimes be associated with higher quality or more desirable traits, price does not have an impact on the coffee's inherent flavor characteristics. Thus, it's possible for beans of different price points to have similar flavor profiles depending on their other attributes.