Cuboid theory of hand-brewed coffee extraction explanation of the principle of hand-brewed coffee extraction

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Cuboid Theory of Coffee extraction

Teach you to systematically "stack" out

The flavor of the coffee you want to present.

In the process of coffee extraction

Except that "coffee extraction quantity (concentration)" is one of the factors of manipulation.

The "flavor" of the extraction will also change with the extraction time.

(at different stages, coffee powder comes into contact with water and releases different substances

As a result, the combination of flavor is changed. )

Teacher Dongyuan put these two factors here.

It is systematically organized as "the cuboid theory of coffee extraction".

Concentration X time (extraction flavor)

Concentration (X axis)

-can pass through temperature, water column size, water injection mode. And other ways to change the extraction concentration.

Time (extraction flavor) (Y axis)

Teacher Dongyuan divides the extraction time into five stages

1. Steaming time (at this stage, coffee powder has just come into contact with hot water and is just beginning to change and develop)

two。 Front stage extraction (mainly sour coffee flavor)

3. Mid-stage extraction (from sour to sweet)

4. After-stage extraction (sweet and bitter flavor)

5. Excessive extraction (miscellaneous smell, bad taste after extraction)

Source: GABEE. Coffee hand-making course, the content taught by Mr. Lim Dong-Won & Wu Duoer's manuscripts

Therefore, we have been taught through teachers.

How to change the extraction degree through several variables

We can give different degrees of extraction at different stages of hand punching.

And then pile up different flavor combinations of the same coffee.

Dongyuan teacher, for example, if you want a coffee with high sweetness but low acidity and low bitterness:

Then the hand-runner needs to think:

Low acidity > > less front extraction > > low temperature water and large water column can be used.

High sweetness > > Middle extraction > > High temperature water and small water column can be used.

Low bitterness > low later stage extraction > > low temperature water and large water column can be used.

Avoid any over-extracted flavor > > remove the pot as soon as possible after the extraction

The corresponding coffee extraction box, as shown in the following figure:

Source: GABEE. Coffee hand-making course, the content taught by Mr. Lim Dong-Won & Wu Duoer's manuscripts

The above is only for Duer to do a simple arrangement for the sharing in the teacher's class.

Teacher Dongyuan explained more about it in the course.

The relationship between extraction time and flavor,

The relationship between extraction concentration (such as water temperature) and flavor. Wait.

Because the content is so rich and wonderful.

It is difficult for Daisy to make a complete presentation of the article.

(pen and ink are indescribable.)

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