Coffee extraction in the extraction of cloth foot flavor performance of insufficient extraction of coffee will be sharp acid

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Underextracted coffee

Insufficient extraction means that there are not enough coffee powder substances brought out by water, and there are many residual substances in coffee powder, which can increase the flavor of this cup of coffee. Imagine a cup of espresso with a short extraction time, that is, a boutique Italian concentrated ristretto, with a smelly sour taste, a lack of sweetness, a strange salty taste and a disappointing finish. These four features are obvious signs of insufficient extraction. Let's take a closer look at the phenomenon of insufficient extraction.

Stinging sour taste

The sour taste of coffee is tricky, especially when you expect it to be sour. Many people ask the author, "isn't sour sourness the same as sour acidity?" This is a good question; many languages use the same words to express sour as sour, and you can imagine how difficult it will be when people who speak different languages are tested together.

In order to clarify this part, the stinging taste is defined as a negative taste. The tongue will feel sour quickly and strongly, which can cause an immediate physiological reaction. You may wrinkle your lips or have electrocuted, sharp feelings on both sides of the tongue. The sour taste can be uncomfortable and spoil your sense of taste, and it won't be the taste you want.

When it comes to acidity, it can be good or bad, and it is more like a kind of flavor than good or bad. For example, "the acidity of coffee is pleasant", or "this coffee has a high acid strength" is logical. Acidity can be linked with sour / juicy / sour bright / irritating acidity, and you can write a sour article, but this article is about extraction. Let's get back to business.

Lack of sweetness

From the author's point of view, the most important thing about coffee flavor is sweetness. Sweetness is the best. Have you ever heard anyone complain like that? " This espresso is too sweet! " . Let's think about it. I'm sure we should all be pursuing the sweetness of coffee. Sweetness is like the Holy Grail that is hard to find, and once sought, there will be an amazing reward! Insufficient extraction will not have a sweet taste, and it is far apart. Insufficient extraction will show the dissatisfaction after drinking coffee, which makes people feel as empty as I want more coffee. It is worth mentioning that the lack of sweetness can highlight the sour taste of coffee beans, making people more obviously feel the lack of extraction.

Salty taste

At present, not everyone agrees with the author, but this part must insist that under-extracted coffee will be salty. It's not as salty as "I'm sorry I added salt to the coffee", but almost all underextracted coffee tastes like it does when it's salty. From a tactile point of view, it's like being slippery in contact with alkaline food (please don't drink Amonia to feel the taste, believe me).

# Science Lecture-sour and salty tastes dissolve more easily than sweetness, which is why underextracted coffee has sour and salty tastes, and sweet substances do not have enough time or opportunity to dissolve completely.

Yu Yun is short.

The aftertaste of a well-extracted coffee can last for several minutes (or even a few hours of luck). You can imagine someone putting a piece of brown sugar on your tongue, or imagine that you have just eaten a delicious taffy.

The underextracted coffee does not have this aftertaste. When you swallow the coffee, the flavor dissipates. There is no pleasant feeling left in your mouth, which makes you experience the short and unsatisfactory taste of this cup of coffee, which is bad and not delicious.

There are other bad feelings that represent insufficient extraction, but the above four items are more obvious and definite. Whenever you drink these properties, you can be sure that you are drinking coffee that is not sufficiently extracted.

There is no reply.

Perfectly extracted coffee will last in your mouth for minutes or even hours. It's like eating some black sugar or taffy in your mouth.

Those who lack excellence will not have this feeling at all, and there will be no return at all.

There are other elements to describe the lack of excellence, but these four are the most important.

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