What is the taste of insufficient coffee extraction? how to solve the problem of insufficient coffee extraction?

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

For brewing coffee, the two most important raw materials are "good water" and "good coffee". When everything is ready, we enter the extraction step.

Most of the preparations for all different extraction methods are the same-choose to use roasted coffee beans, grind to the right particle size, and then add water. Once the coffee powder is added with water, the extraction begins.

The taste of insufficient extraction

1 sharp acidity.

Water doesn't have enough time to extract sugars, only acids and oils. On the other hand, our tongues are very sensitive to acid, and uneven acid branches are a small feature of inadequate extraction. But we can use "acid" to analyze whether the extraction is correct-with the correct extraction, the acid of the coffee itself will be felt on both sides of the tongue, while when extracted incorrectly, the acid will be more obviously felt on the tip of the tongue.

two。 Salty feeling

The salty taste of coffee comes from minerals and some inorganic compounds in raw beans. It is usually hidden in the invisible under the interaction between sour and sweet taste. It silently balances the sweetness behind the scenes, suppresses the excessive sour taste, and increases the smoothness of the coffee.

So, when sweetness disappears and bitterness becomes dominant, you will feel salty.

However, the reason for the "salty taste" may also come from the problems of raw beans and roasting, and extraction is not the only reason for the salty taste of coffee.

3. Yu Yun is short.

The aftertaste is pleasant, sometimes accompanied by fruity aromas, a certain sugar flavor, floral aromas, and so on. However, if the aftertaste of the coffee is short and has the aroma of vegetables or oil, and then disappears briefly, it may be a lack of extraction.

How to adjust

The percentage of soluble matter in coffee particles is related to the surface area of coffee powder and water contact. Finer grinding has more coffee particles, which will bring the surface area in contact with water and improve the extraction rate. However, not all flavor compounds are pleasant, so higher extraction rates are not always ideal, and flavors we don't like dissolve the slowest. Therefore, we need to pay attention to controlling the solubility of coffee by grinding scale.

The Coffee Grind Consistency Issue

The problem of consistency of coffee powder

In the extraction of coffee, uniform grinding is very important to avoid uneven extraction caused by the non-uniform extraction time.

In addition, no matter what grinder you use, inconsistency can be a problem. If the ground coffee powder is a mixture of coarse powder and fine powder, the coffee powder will be extracted at different rates. Usually, when the larger particles are extracted just right, the smaller particles will have been overextracted. This will cause us to be unable to predict the extraction rate of coffee, make the flavor of coffee worse, affect the consistency of coffee extraction and so on. In order to solve this problem, most coffee lovers choose high-quality round knife grinders.

END