What is coffee extraction? Insufficient extraction, over extraction, ideal extraction.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Extraction (Extraction): the transfer of substances from one solvent to another by making use of the difference in solubility or partition coefficient between two immiscible (or slightly soluble) solvents. The method of extracting most of the substances after repeated extraction. Coffee extraction principle

There are a variety of coffee-making equipment and different methods, but the core extraction principles are all the same.

The core process of coffee extraction principle:

1. Crush coffee beans to increase the surface area of coffee in contact with water

2. Coffee powder is fully soaked in aqueous solution, and coffee essence is hydrophilically dissolved.

3. Separate the coffee solution and coffee grounds.

All modern coffee extraction is the core process of soaking and filtration, which belongs to the category of physics, and there is basically no chemical change in the process (there are chemical changes in the brewing process of ESPRESSO). The differences in the thickness of coffee powder, the length of soaking time, the method of separation and filtration, and so on, have created a wealth of coffee making utensils and techniques. At present, some of the more primitive coffee extraction methods, such as direct brewing coffee and Turkish coffee, are not filtered by some coffee producing villages in Ethiopia, but most modern people prefer a pure taste rather than a mouthful of coffee grounds.

Modern coffee extraction methods can be simply divided into two types:

1: Italian Fast espresso (Espresso)

2: immersion extraction (Steep Extraction)

Underextracted coffee

Insufficient extraction means that there is not enough coffee powder from the water, and there are many residues in the coffee powder, which will also add to the flavor of this cup of underextracted coffee, with a smelly sour taste, a lack of sweetness, a strange salty taste and a disappointing aftertaste.

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.

Such coffee can be bitter, dry and empty, which represents the three most obvious characteristics of over-extracted coffee.

Coffee with ideal extraction

Clear flavor is like transparent, acid balance and bring positive feeling, meticulous, rich and distinct acidity, is the most important element behind coffee.