What is the taste of excessive extraction of hand-brewed coffee? What are the reasons for the astringency of hand-made coffee?

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Coffee extraction _ Italian coffee extraction standard _ coffee extraction principle _ coffee extraction method

First, the astringent performance of coffee is as follows:

After drinking coffee, my throat is dry, astringent, astringent and mixed. I feel uncomfortable in my throat when I swallow the coffee.

Second, the three manifestations of coffee extraction:

Coffee is the water that passes through the coffee powder, takes out the soluble matter in the coffee powder, and we get a cup of coffee. And all the factors we regulate are to change the amount of soluble matter in order to adjust the taste of coffee. After all, the soluble matter in coffee powder is not all we need, so we can define the state of a cup of coffee according to the number of extracted substances.

1. Insufficient extraction of coffee: the extraction rate of coffee is less than 18% of the coffee. We call this cup of coffee insufficient extraction, which is sour than bitter in taste. If it is not increased in the amount of powder, the coffee will also show a low concentration of coffee and feel some water to drink. At the same time, the sweetness of coffee will be relatively obvious.

2. Coffee gold extraction: the significance here lies in the most suitable extraction rate of coffee, that is, the coffee taste is the most delicious in this area. The extraction rate is 18% Murray 22%. In this range, the coffee taste shows a relative balance of sour, bitter and sweet, with full aroma and rich layers.

3. Excessive extraction of coffee: the extraction rate of coffee is higher than 22% of coffee, which is called coffee over-extraction. Of course, the maximum extraction rate of coffee is only 30%, which means that at most 30% of the substance in coffee beans can be dissolved. If the coffee powder extract more than 22% of the coffee, the taste is bitter more than sour, scorched, astringent, miscellaneous, thin aroma and high alcohol thickness.

The reason for the astringency of coffee extraction

The shape of the coffee powder bed

Baristas and consumers may like the taste of coffee powder beds with channels, but the question is not whether they like a channel extraction, the problem is that in the same extraction process, evenly extracted coffee will taste better. An ordinary, ideally used coffee powder bed, each of which flows equidistant from the surface to the end. Refer to the shape of the ideal powder bed drawn in the picture below.

Third, the cause of water

From the above three states of coffee, we can know the taste performance of coffee in different extraction ranges. If there is no problem with the method, it is the problem of water. Soft water tastes softer to drink, so the coffee brewed is more round and soft, but the sweetness is often not as high as that of hard water. When there is an appropriate amount of calcium ion in the water, it will enhance the sweetness of coffee. However, if the calcium content is too high, the taste will not be soft enough and the touch will be relatively poor.

Not only in the difference between touch and sweetness, soft water will make the flavor of coffee less clear than hard water, because when extracting coffee, if there is a certain amount of calcium ions and carbides, the flavor can be cleverly balanced by these minerals. produced at the right amount of coffee powder, scale and temperature.

Therefore, we can also understand the reasons for the astringency of coffee extraction.

What is coffee extraction? Explanation of coffee extraction principle and extraction parameters