What is the effect of hand brewed coffee extraction time? Analysis of tds on coffee extraction

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A brief Analysis of the effects of Qianjie Coffee-TDS and extraction time on Coffee extraction

Sour substances are lighter or thinner, and larger values can be extracted in a relatively short time.

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

Ultra-fine powder plays an important role in the secondary slope peak of aroma and flavor.

Fatter BODY or sweeteners may take a long time to extract to become apparent.

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).

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.

TDS is a key indicator recommended by SCA to measure water consumption in the coffee industry. Should be in the range of 75-250 mg / L, the TDS target value is 150.TDS to measure any minerals, salts, metals or other solids dissolved in water. The concentration of minerals in water is an important factor affecting taste which may have negative and positive effects depending on minerals and concentrations and will significantly affect extraction. Water hardness refers to the concentration of specific minerals in the water: calcium, magnesium, iron and manganese, as well as other smaller minerals. In other words, water hardness is part of TDS, and high TDS usually means hard water.

PH value also plays an important role in coffee extraction. We have learned in high school textbooks that if the pH value is 7.0, the water is neutral, if the pH value is higher than this value, it is alkaline, and if it is lower than this value, it is acidic.

In coffee extraction, the more neutral the water, the better. SCA recommends that the pH value of the water used for coffee should be between 6.5 and 7.5.

With the increase of hydrogen (H +) ion, the pH value of water decreases, which means that it has higher acidity. Water becomes alkaline when there is a large amount of hydroxide (OH-) ions, which can cause water to have a bitter taste.

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