On the bad flavor in coffee extraction to reduce the astringent taste of coffee

Coffee contains a variety of ingredients, and extraction does not mean extracting all of these ingredients. There is usually this rule: if the amount of coffee powder is fixed, the amount of soluble components extracted depends on the grinding degree and time.

The finer the ground coffee powder, the longer the extraction time, the more ingredients you get from coffee. According to experiments, if all the ingredients that can be extracted from the quantitative coffee powder are extracted, up to 30% of the ingredients can be obtained. But not all of these ingredients are what we need. Coffee has ingredients we need and ingredients we don't need, and the longer the extraction time, the easier it is to extract the bad ingredients we don't need.

The main representative of the ingredients we don't need is tannic acid, and the correct name should be tannic acid. Green coffee beans contain 5% to 9% and roasted beans contain 4% to 5%. It has the same properties as caffeine that it breaks down at certain roasting degrees. Bake to a deep Italian roast, where 90% of the tannins are broken down.

Most people often think that deep roast coffee stimulation strong, light roast coffee stimulation weak, other, this idea is wrong! Drinking a cup of lightly roasted coffee before bed under the mistaken impression that it is weak will keep you awake until dawn. The deeper the roast, the less caffeine and tannins, and the less irritating. Don't be fooled by the color of the coffee.

In fact, in the process of making coffee, we do not want to extract tannins, because tannins are the culprit that causes coffee astringency. Tannic acid is an angel and a devil. A small amount of tannic acid can play the sweet and mellow coffee, but the finer the grinding degree, the longer the extraction time, the more the devil will play a role, so that there is full of astringency.

In order to prevent tannic acid from being over-extracted, the key is that "coffee beans are ground coarsely, the powder is slightly more, and the temperature is relatively low (82 ° C to 83 ° C)." Preventing excessive extraction of tannins is also one of the rules for making delicious coffee.