[hand brewing skill] the key factor affecting coffee brewing: extraction time

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Now the little friends who study coffee are so cute and studious. Based on the universality of the questions asked, I would like to share with you the extraction time that an editor is most often asked about!

When brewing, we can imagine that coffee has fat and thin flavor particles. Which do you think is more likely to be washed out of the cage of coffee powder by water, fat particles or thin particles?

When brewing, the sour, aroma, taste and bitterness can be regarded as fat and thin particles, and the time they dissolve and extract will be different, so the proportion of particles in the coffee extraction is different at different time points, which makes the coffee show different taste.

The relationship between relative extraction intensity and time

When brewing at the same extraction time, the relative strength of each kind of coffee liquid will be different, so it will be compared by sensory experience during tasting.

The substance of ■ acid is lighter or thinner and can be extracted with larger values in a relatively short time.

On the other hand, the aroma and flavor of ■ reached the peak of extraction intensity because of the proportion of coffee itself.

■ ultrafine powder plays an important role in the secondary slope peak of aroma and flavor.

■ fatter BODY or sweet substances will take a long time to extract to be obvious.

■ once the extraction intensity of one type of coffee substance reaches its peak, the performance of other types of substances will be masked (so there will be a feeling of sweetness rising and acidity decreasing).

So, back to the question: which is more likely to be washed out by water, fat particles or thin particles?

Carbohydrate particles are larger than sour substances, so they are extracted more slowly (or take a long time to extract).

To put it simply, thin flavor particles can be quickly dissolved and brought into the coffee liquid, while large substances will be slower, so controlling the brewing time can determine the proportion of fat and thin particles in the coffee liquid. and determine the proportion of flavor or taste.

In the brewing process, if you want to highlight the sweetness, you can try to extend the brewing time to allow enough time for the sweet substance to be extracted; if you want to highlight the acidity, you can try to shorten the brewing time; if the coffee has a bitter taste you don't like, you can also try to shorten the brewing time.

I hope such a simple explanation will be helpful to everyone! If you have any questions about cooking, you are welcome to leave a message for the editor.

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