Several factors affecting coffee brewing extraction time Coffee extraction time affects coffee

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During the brewing process, the soluble substances in the coffee dissolve at the same time. Because the dissolution rate of sour substances is faster, the dissolution rate of sweet substances is the second, and the dissolution rate of bitter substances is the slowest (generally speaking, sour substances are easier to dissolve, sweet substances are second, and bitter substances are more difficult to dissolve. As a result, sour substances are identified first, followed by sweet substances, followed by bitter substances.

In theory, as long as there is enough time for the soluble matter in the coffee to be completely brewed out. However, not all substances in coffee are popular. Among them, sweet and sour substances are more popular, while bitter substances are not. So stop cooking at a time when the more popular substances are maximized and the bitter substances do not reach people's recognition. This is the perfect cooking time.

It is necessary to reasonably grasp the extraction time of coffee substances, and the factors that affect the extraction time are as follows:

Water quality

In general, the softer the water, the faster the coffee extraction rate. In other words, under the same circumstances, the softer the water quality at the same time, the higher the extraction rate. Because the water we use contains other substances, these substances will affect the extraction of some substances in coffee to a certain extent, thus affecting the extraction rate. This factor has little effect on the extraction time of coffee.

Water temperature

The higher the water temperature, the faster the dissolution rate, and the shorter the cooking time.

Grinding

1. Particle shape

The particle shape of coffee powder also has an effect on the brewing rate of coffee, because the surface area of flakes is larger than that of lumps at the same volume, so the dissolution rate of flavor substances in flaky coffee grains is relatively faster at the same volume.

two。 Particle size

The thicker the coffee powder is, the slower the flavor molecules in coffee dissolve. This is because the smaller the coffee powder of the same quality, the larger the overall surface area, so the dissolution rate of flavor molecules is faster. Generally speaking, the flavor of coarse ground coffee powder comes out more slowly, while that of finely ground coffee powder comes out faster.

Stir

Stirring affects the dissolution rate of coffee and the flavor of coffee. The more stirring times, the faster the dissolution rate of flavor molecules in coffee. The circle in hand-brewed coffee is also a way of stirring, but it is the current that acts as the mixing medium. Stirring also makes the coffee dissolve more evenly.

Cooking utensils

Different brewing utensils have certain restrictions on coffee brewing. For example, if the filter medium is too dense, it limits the grinding degree of coffee not to be too fine. If it is too fine, it will cause the coffee powder to block the filter hole, making it difficult for the water to leak, thus making the brewing time quite long.

Coffee brewing apparatus

The influence of extraction time on the taste of coffee is very great, when the time is short, the extraction will be insufficient, the coffee is very watery, relatively light, and the sense of flavor is insufficient. After a long time, it will be over-extracted, and it will be bitter to drink. Therefore, in the process of time, we should have a good grasp of the above factors affecting the extraction time.