What does it mean to over-extract coffee? What does it taste like to over-extract coffee?

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When we are making coffee by hand, have we all tried this situation: coffee is bitter and dry, and it is difficult to swallow? This is the performance of coffee over-extraction! In this article, I will have a chat with you about coffee in front of the street. What do you do when coffee is over-extracted and coffee is over-extracted?

What is coffee extract?

Refers to coffee powder contact with water for too long, extract too many substances we do not want, the entrance tongue can obviously feel bitterness, and this bitterness will stay at the root of the tongue, covering other flavors of coffee; the sense of dryness is obvious and long, making people resist; insipid, porous, the so-called hole feeling is that after drinking coffee, you will feel as if you are drinking coffee, but there is no flavor or taste in your mouth.

The cause of over-extraction of coffee

From years of experience in brewing coffee in Qianjie, there are two reasons for coffee over-extraction: the high temperature of brewing water and the fine grinding of coffee.

Note: the extraction rate of substances in coffee beans with different roasting degrees will also be different.

According to the observation of Qianjie coffee roasting, the shorter the roasting time and the lighter the roasting degree of coffee beans, the lower the density of coffee bean structure after baking, which will also lead to the release of flavor substances in water.

Therefore, when brewing light-medium roasted coffee beans, Qianjie coffee is recommended to use medium grinding / fine granulated sugar size (China 20 standard sieve screening rate of 75-80%), and then with 90-91 degrees Celsius water temperature for extraction.

On the other hand, the medium-deep-roasted coffee beans will burst twice because of the extension of the baking time, so the structure will be relatively loose and the substance will be released more easily in the water.

Therefore, when roasting coffee beans deeply, Qianjie Coffee is recommended to use medium coarse grinding / coarse granulated sugar size (China 20 standard sieve screening rate of 65-70%), and then match the water temperature of 88-89 degrees Celsius for extraction.

Recommended proportion of hand-brewed coffee powder

Coffee beans produced by Qianjie Coffee Store, no matter how roasted they are, will be brewed with 15g coffee powder in the proportion of 1:15 water. The time for all the water to pass through the coffee powder is about 2 minutes-2 minutes and 10 seconds.

As soon as the total extraction time is more than 5 seconds, there is a risk of extraction, which also proves that the coffee grinding is too fine, and the scale of the bean grinder can be slightly adjusted to fine-tune the size of the coffee particles during the next brewing.

If the recommended extraction time is normal at this ratio, and the coffee still has an uncomfortable dry bitterness, then the water temperature is too high and the water temperature needs to be lowered by 1-2 degrees, or the coffee beans have been left for too long.

If you want a cup of hand-made coffee to have a balanced taste and rich layers, it is very important to use freshly roasted coffee beans. The coffee beans currently sold in Qianjie Coffee are issued within 5 days after the roasting is completed, ensuring that the beans received by the boys are 100% freshly roasted.

The flavor appreciation period of coffee beans is 5-30 days after the baking date. Remember to seal them when you save them, and then put them in a cool and dry place.