Coffee extraction sequence Coffee how to extract Oil Coffee the Best extraction

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The first compounds extracted from coffee are acids and fats. Acid is the simplest compound that produces a sour taste, so water can easily dissolve it in liquid coffee. From a chemical point of view, it is not particularly easy to increase the body's oil in coffee. On the contrary, they are hydrophobic and can be easily washed out of coffee powder. In addition, many lighter aromas, floral and fruity aromas are extracted at this point.

Next, extract the sugar. The molecular structure of monosaccharides is also more complex than that of acids. Therefore, water needs more time and / or energy to completely dissolve them.

Finally, the water begins to break down the plant fibers, which glue the coffee powder together. Like all plants, including kale and celery, these fibers taste dry and bitter.

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