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How to adjust coffee extract concentration?

Published: 2025-12-04 Author: World Gafei

Last Updated: 2025/12/04, Pay close attention to coffee reviews (Weixin Official Accounts vdailycom ) and find that a beautiful cafe opens its own shop to adjust the proportion of powder and water (when other conditions are certain, more powder and less water, the concentration is high; more powder and less water, the concentration is low.) Frequently misunderstood questions: 1. This cup of coffee is too bitter and too stimulating, and it is over-extracted! Case 1: This cup of coffee is over-extracted. (Extraction rate over 22%) Case 2:

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

Adjust the ratio of powder to water (when other conditions are constant, if there is more powder and less water, the concentration will be high; if there is less powder, the concentration will be low.)

Questions that are often misunderstood:

1. "this cup of coffee is so bitter and exciting that it is overextracted!"

Case 1: this cup of coffee is overextracted. (the extraction rate is over 22%)

Case 2: the extraction rate of this cup of coffee is normal (18-22%), but the concentration is too high. This will also show the characteristics of bitterness and excitement. In this case, as long as you add the right amount of water to the coffee and adjust the concentration of the coffee to normal, the taste of the coffee will change greatly and may immediately become balanced and soft. In fact, what we are adjusting is the ratio of powder to water.

Case 3: this cup of coffee is too little extracted (less than 18%), but the concentration is too high. This will also show the characteristics of bitterness and excitement. In this case, the timely addition of water to adjust the concentration of coffee, the taste characteristics of coffee will not be very balanced, there will still be insufficient sweetness.

2. "this cup of coffee is too weak. It seems that there is not enough extraction."

Case 1: this cup of coffee is extracted too little. (the extraction rate is less than 18%)

Case 2: the extraction rate of this cup of coffee is normal (18-22%), but the concentration is too low. In this case, the coffee may not have obvious characteristics, but it will not have a bad taste and flavor.

Case 3: this cup of coffee is overextracted (more than 22%), but the concentration is too high. In this case, the coffee will still show the characteristics of over-extraction, can drink a faint bitter taste or unpleasant miscellaneous taste.

3. "this coffee tastes bitter and is overextracted."

Case 1: it is over-extracted and the bitterness is obvious.

Case 2: too little coffee is extracted, all the sweetness is not enough, so the bitterness is more obvious.

The above situation can be summed up in two sentences: high concentration is not necessarily over-extraction; coffee bitterness is not necessarily over-extraction.