Six ways of coffee extraction introduce the extraction technology of coffee, grinding degree, brewing method.

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Coffee extraction 6 ways to introduce, hand brewed coffee extraction, espresso extraction and so on.

Extraction plays the most important role in brewing a cup of coffee, whether it is hand infusion, espresso or any brewing method has a considerable relationship with extraction, extraction is to boil a cup of coffee to get the point, and he is divided into several aspects.

Six ideal extraction methods

According to the different equipment used as a distinction, each coffee equipment is a different extraction mode:

1. Soaking method:

French press and Turkish coffee are made by soaking coffee in hot water and finally separating coffee grounds to obtain stronger coffee. Iced coffee belongs to iced filtered coffee, which can be removed by metal filter before drinking.

2. Cooking method:

Just like in many movies, foreigners will put the pot-shaped coffee pot down to brew coffee in the morning, and use the slow heating of the stove fire and convection in the water to extract coffee, which is more used in American coffee.

3. Penetration mode:

A typical example is a mocha pot, in which hot water is added to the lower pot and heated to extract coffee from boiling hot water to the upper pot, using heat infiltration to obtain coffee.

4. Hand rinse drip filtration:

Hand brewed coffee uses hot water to pour coffee, grinds coffee powder to extract water, and then uses gravity to make coffee flow from top to bottom to complete extraction. In addition, ice drops also belong to this low filtration method.

5. Vacuum filtration:

Syphon is the use of vacuum filtration, Syphon uses the siphon principle to suck hot water from the lower pot to the upper pot for coffee extraction, and after the extraction process, the heat source of the lower pot will flow back to the lower pot.

6. Pressurization method:

Espresso and Aeropress are two obvious examples, the former uses high pressure and high temperature, 9 atmospheres of pressure to brew coffee, to obtain concentrated coffee; the latter is first used in hot water stirring extraction, and finally by the free-hand pressure method to complete the extraction of coffee.

Each way has its own characteristics, and no particular one is better than the other, the correct brewing, the right choice of coffee beans, the correct grinding degree, you can also extract the good coffee you want to drink, the following will be more common hand brewing and Italian take out the introduction.

Hand brewed coffee extraction

Many of the variables in hand brewed coffee extraction can be controlled by ourselves, and because so many variables allow us to adjust to a wider variety of flavors, maybe it is too sour or bitter in others 'mouths, but it is extremely delicious in your mouth, then we don't have to give in to others' brewing methods to brew our favorite coffee.

dripcoffee

extraction process

Grind coffee beans to increase contact area between coffee and hot water

Coffee beans will produce many chemical reactions in the process of being roasted, such as Mena reaction, etc. These processes will make coffee beans produce burnt aroma and many aroma factors that the coffee should have are more mature. The degree of roasting will also determine the acidity, sweetness, bitterness and thickness of coffee beans. Usually, coffee beans with sufficient fruit aroma will be treated with lighter roasting. The deeper the roasting degree, the more bitter it will increase. How to make coffee beans sour, sweet, Balancing bitterness depends on the skill of the baker. After roasting, coffee beans will have many fine holes. If the packaging of one-way valve holes is not well used at this time, it will lead to the loss of aroma factors of coffee. Grinding before drinking is the best choice.

Dissolve coffee aroma factors in water through dissolution and diffusion

When brewing coffee, the coffee flavor will be extracted through the two principles of dissolution and diffusion. After the hot water flows in, the cavity of the ground coffee bean cell will squeeze the gas out of the cell, causing the visual effect of expansion when the hot water is washed down at the beginning. The hot water entering the coffee cell will dissolve the coffee flavor and obtain a concentrated solution with higher concentration. At this time, it will stand for a period of time to make the dissolution degree higher. After that, the water injection will use the diffusion effect. A higher concentration of coffee extract will turn hot water into a liquid of the same concentration, which is also called stewing.

Remove the brewed coffee grounds

Using too fine or too coarse a grind may alter the extraction process; too coarse a grind may have too little dissolution effect, resulting in insufficient coffee flavor; conversely, too fine a grind may over-release bitterness. The extraction time will also have an impact, but everyone drinks coffee differently, and it is the right brew by constantly trying to find your favorite grind.

Espresso Italian concentrated extract

There are several ingredients needed to make a nice, tasty Espresso:

Extraction pressure approximately 9 atm

Extraction 25 - 30 c.c.

Extraction time 20 - 30 seconds

Extraction water temperature 85 - 92 ° C

This is a simple condition, but there are many variables, such as the parameters of the coffee machine, coffee grind, water quality or environmental humidity can change the taste of a cup of Espresso.

espresso

Selection of bean grinder

Espresso grinders require a higher degree of hand brewing, because high temperature, high pressure and rapid extraction requires a finer degree of coffee powder, too coarse grinding will be due to too little contact area and insufficient coffee flavor, in many competitions are using Mazzer brand grinders, in the previous grinder recommendations can also see those more suitable for Espresso grinding.

The choice of espresso machine

Italian coffee machine is recommended to use semi-automatic coffee machine, semi-automatic and fully automatic difference lies in the difference between grinding beans, there are special articles introduced so no longer repeated. The price of coffee machines is usually not high, such as Victoria Arduino Black Eagle, an Italian brand founded in 1905, dedicated to making better Italian coffee, which is also a common designated machine in all major competitions.

Italian coffee eyebrows: details need more attention

Crema

Crema, also known as crema, refers to an oily layer of coffee extract that encapsulates oxygen, carbon dioxide and emulsified fat on top of espresso. Many people will take this as a sign that a cup of espresso is not fresh. La Hua also uses this layer of fat to hold milk and milk bubbles.

gold extraction

One cup of espresso should require 18 - 20 grams of coffee powder to produce 60 c.c. in 22 - 27 seconds. Espresso.

Overextraction/overextraction

It may be because the water temperature is too high or the extraction time is too long, resulting in a bitter and sour taste, and the coffee oil layer Crema is also slightly insufficient or even black.

pre-soaked

Before the extraction process, some water will be released to pre-soak the coffee powder, which will help the later extraction process, making Crema more beautiful and overall smooth.

conclusion

Each brewing method has its strengths and weaknesses, in fact, do not have to adhere to any iron law, many are the products of the rule of thumb, perhaps you accidentally brewed way actually achieve you never have delicious, delicious has always been a very subjective feeling, just like Taiwan's stinky tofu, some people love foreigners in the eyes of monsters; find your own gold extraction method, keep trying, you will also be your own coffee master.