What factors affect coffee extraction so as to change the overall flavor of coffee?
During extraction, the following factors affect the taste of coffee
1. Water temperature (water temperature when in contact with coffee powder)
2. Time (contact time between water and coffee powder)
3. The size of coffee powder particles
1. The temperature of water can change the taste of coffee
When it comes to water temperature, people will immediately think of the temperature of the water poured into the extraction, but in fact, the water temperature here refers to the temperature of the water when in contact with coffee powder.
If the water temperature is too high, it will speed up the dissolving rate of coffee powder. The sour taste itself dissolves very quickly, and no matter how high the water temperature is, the total amount of it dissolved in water will not change much. If the water temperature is too high, the bitterness will move faster from the center of the coffee powder to the surface, the total amount of bitterness dissolved into the water will be more, and the proportion of bitterness in the coffee will increase. On the other hand, if the water temperature is low, the bitterness in the coffee will be reduced.
2. Extraction time can change the taste of coffee.
The dissolving rate of sour taste is already fast, so there is not much difference between the amount of acid dissolved in water in 3 minutes and that in 5 minutes. The dissolution rate of bitterness is slow, so the amount of bitterness dissolved in water in 3 minutes is quite different from that in 5 minutes. In short, if you increase the extraction time, the longer the time, the more bitter the coffee.
3. The size of coffee powder particles can change the taste of coffee.
The finer the coffee powder is ground, the easier it is to get the ingredients out. For the sour ingredients that are already easy to dissolve, the size of coffee powder particles has little effect on it. However, for bitter ingredients that are not easy to dissolve, the size of coffee powder particles is of great significance. The smaller the coffee powder particles, the greater the total amount of bitterness dissolved in the water and the greater the proportion of bitterness.
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