What are the factors affecting the extraction of coffee? What is the effect of water temperature on coffee extraction?

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In a cup of coffee, 98% is water, and the temperature of the water determines the final taste of the coffee.

Controlling the temperature is a key for baristas and enthusiasts when making coffee. Choosing the wrong water temperature is like choosing the wrong tool, making the coffee no longer delicious. We should know the importance of water temperature to coffee brewing and how to correct it.

How does the water temperature affect your coffee?

In the brewing process, water and coffee will undergo some complex chemical reactions, and the water temperature will directly affect the extraction rate of different components in the coffee during brewing. Water extracts quinic acid, amino acids and tannins, caffeine, oils and other substances from coffee. During the brewing process, different stages produce different reactions: caffeine, for example, is extracted at the initial stage of brewing; fruit acid is extracted at the beginning, followed by sweetness, followed by bitterness at the last stage.

So how on earth does the water temperature affect it? The higher the temperature of the water, the faster the extraction rate, many different factors will affect the flavor of coffee, brewing should be very careful to control the extraction rate.

In the high temperature stage, the control of extraction will be difficult, and some undesirable flavors and ingredients will be released quickly. High temperature will quickly coking fine coffee powder, the industry will generally use "too high", "charred coffee" to accurately describe the use of high-temperature extraction, extraction flavor control defective coffee. What if the temperature is too low? If the water temperature is not enough, the coffee can not be extracted correctly, and the extracted coffee will have a little astringent and sour taste.

But low water temperature also has a way to make good coffee, which is to prolong the soaking time of water and coffee powder. For example: cold extract coffee-put the ground coffee powder into a container containing cold water at room temperature, then store it in a cold storage environment for 20-48 hours, remove and filter it, and ice drop coffee-use ice to extract coffee powder at a low temperature for a long time. For the coffee extracted in this way, because there is no high temperature environment, some of the substances in the coffee have not been completely extracted, so it avoids a lot of bitterness and miscellaneous tastes. on the contrary, the coffee has a smooth taste, a touch of acidity and sweetness, which makes the coffee taste juicy and accepted by more people.

Prolonging the extraction time and adjusting the grinding degree may not well compensate for the low water temperature, which will still give the coffee a strong acidity and low alcohol thickness. This is because acid is the first substance to be extracted, and without the precipitation of fat and the proper extraction of sweetness and bitterness, a cup of coffee cannot have a balanced taste. Therefore, it is very important to use the correct water temperature.

Poor equipment will also adjust the water temperature is very important for coffee, not only set up before brewing, if there is no special brewing plan, we also hope that coffee brewing can be consistent, the consistency of water temperature, the consistency of water thickness and speed, and so on.

Appliances are also very critical to the temperature of the water. If there is no good thermal insulation kettle body, good heating equipment, it is impossible to maintain consistency.

Italian concentration is very demanding of machines, and well-equipped boilers can solve many problems in the production of Italian concentration. for hand-brewed coffee, controlling the water temperature will be even more challenging, so you should pay more attention to the quality when buying temperature-controlled pots to ensure that the water temperature is correct when it comes into contact with coffee powder.

Baristas also train how to keep the water temperature consistent in addition to equipment and technical control of the water temperature. For example, while the coffee is extracted, the barista will pour hot water into the mug to warm the cup, and then pour the brewed coffee into a warm cup for tasting and drinking.

Therefore, high-quality barista training is very important, not only to understand preheating coffee pots, coffee cups, but also brewing techniques.

Why do we usually require coffee powder to be kept moist all the time? this is to keep the water temperature consistent and extract more evenly.

Water temperature has a very important effect on coffee, which determines the quality of coffee. Make sure that the equipment you use can help you extract accurately and give you a high-quality coffee flavor. Sometimes, if you feel at a loss, the right training course can help you a lot. Good coffee beans are also hard to come by. We should treat them well and show the best flavor.