What are the factors affecting Coffee extraction A brief Analysis of the effect of contact time on Coffee extraction

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Qianjie Coffee-effect of extraction time on Coffee extraction sharing

There are many factors that affect the extraction of coffee. After mastering these factors, baristas need to control them reasonably in order to get the perfect coffee and to produce the taste they want.

Extraction time and extraction area are closely related and inseparable in any cooking method, and you can't change one of the variables without touching the other.

Extraction time (Time)

If you increase the contact time between water and coffee powder, more flavor substances will be extracted. If the water comes into contact with the coffee long enough, the extraction will continue until no more is dissolved. All we have to do is to find out when the extraction reaches the best flavor value.

With regard to the variable of extraction time, there are actually two different aspects that need to be considered separately. The first point is what water can extract and when to start extraction, which basically depends on the contact time between water and coffee powder; the second point is whether water can successfully extract flavor substances from coffee powder, which is related to both extraction time and extraction area.

What can water extract? when does the extraction start?

The soluble ingredients in coffee all have different solubility. Salts, sugars, acids, phenols, fats and lipids all take different time to dissolve in water. Some begin to dissolve as soon as the water comes into contact with coffee powder, while others may have to wait a little longer. We need to take these situations into account when brewing coffee, because changing the contact time between water and coffee will affect the amount of soluble matter that is dissolved.

The easiest and first parts of coffee to be dissolved are fruit acids and organic salts (which bring light and bright fruit flavors); this is followed by light aromatic substances produced by the Mena reaction and caramel reactions (flavors such as nuts, caramel, vanilla, chocolate, butter, etc.); and finally, heavy organic matter (bringing wood, ash, malt, tobacco, etc.).

The most common mistake people make is too short extraction, too short extraction is likely to sacrifice sweetness.

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