Coffee extraction what is the performance of over-extracted coffee is dry and hollow?
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Over-extracted coffee
Over-extractive coffee is very bitter, and I don't want to try this kind of bitterness at all unless I want to have some Kimberley bitterness in my life. In addition to caffeine, there are many substances that cause suffering.
Dry and astringent
Similar to the astringency of black tea, wine and spirits, this feeling comes from polyphenols, a chemical found in plants, seeds and bark.
Polyphenols are bitter and can stick to proteins in saliva. Laymen generally use the sense of obstruction and graininess to describe the sensation on the tongue.
Emptiness
We extract coffee in order to get sweet, smooth and moisturizing coffee. Exquisite coffee, empty, rough and plain.
There are other elements to describe the lack of excellence, but these three are the easiest to locate. These flavors are universal, from top Rosa to commercial beans. Since we are boutique coffee, it means to make our products different and bring more value to our customers. The outstanding flavor definitely does not belong to the category of boutique coffee.
Over-extracted coffee
The over-extracted coffee represents bringing out too much soluble matter in the coffee, and the result of this extraction is a bad flavor.
Imagine a boutique espresso with an extraction time of 40-50 seconds. Don't pretend you haven't tasted this exquisite coffee. This kind of coffee can be bitter, dry and empty. These are the three most obvious characteristics of over-extracted coffee. Let's take a look at these features again.
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Is water temperature really that important to a cup of coffee?
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Coffee extraction in the extraction of cloth foot flavor performance of insufficient extraction of coffee will be sharp acid
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Insufficient extraction of coffee refers to insufficient coffee powder substances, coffee powder still has many residual substances, which can increase the flavor of this cup of coffee with insufficient extraction. Imagine a cup of espresso that has been extracted for too long, that is, a premium espresso ri.
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