Coffee extraction principle Coffee extraction substances explain in detail how coffee extraction substances are extracted
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Extraction: how does it affect flavor?
Different particles are extracted sooner or later in the process of extraction. These will determine the final outline of the cup-meaning extraction affects not only how "light" or "strong" your coffee is, but also how it tastes.
According to SCA standards, the best amount of extraction is between 18% and 22%-although some people prefer more than 21%.
The first extracted taste is fruity and acidic, which means that unextracted coffee tastes sour. Bitterness and the body appear later in the extraction process. What you want is balanced coffee, there is a brewing formula, give priority to the information you like. In other words, if you like fruity coffee, be careful not to squeeze too much coffee. But if you like to be thick, make sure you don't cut off your concentration prematurely.
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Introduction to the principle of Coffee extraction knowledge of Coffee extraction
For more information on coffee beans, please follow the Coffee Workshop (official Wechat account cafe_style) Research on extraction principles in two years' time, the University of California, Davis and SCA will re-examine scientific hypotheses, measurement tools, sensory information and consumer research. Some of these scientific assumptions have been around since the 1950s, which means it's an exciting machine.
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