How to judge the reason of over-extraction of hand-brewed coffee

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Extraction is the most important and unknown aspect of coffee extraction.

It determines everything-taste, body, acidity and aroma. However, most coffee lovers don't even know what it means to extract coffee. So they sacrificed the quality of the coffee.

But if you don't want to miss the rich flavors and aromas, read on:

What is "extraction" in simple English

Why do small changes in extraction have a big effect on taste?

How to use the power of extraction to improve your coffee

I will take you through all this. When you finish reading this article, you will know how to make your coffee have an incredible taste.

Read: have you tasted these 11 common coffee taste defects?

A simple introduction to how to extract work

Coffee extraction is the process of mixing coffee grounds with water so that water can extract flavor, acid, oil and other things from coffee grounds.

This is not magic, nor is it an incomprehensible science. It actually sucks things out of the beans. Then it dissolves and distributes these things, turning the water into liquid coffee.

Some things are extracted and dissolved quickly, such as acids and sugars. Other things take a little more time, such as oil and solid particles. Other things, such as bitter tannins, take longer to come out.

Balanced extraction of rich flavor, wonderful aroma, crisp and balanced acidity, and even a slight bitterness to perfect the taste profile.

Excessive extraction, as you may have picked up, is the result of your extraction outside that sweet spot. This is the result of extracting too much from the soil.

It is important to realize that overexploitation is not a switch, it is a slow, gradual change. The degree of extraction of coffee may be only slightly higher, while the degree of extraction of another cup may be very high.

Read: there are three signs that your coffee is not fully extracted

There are some obvious signs that your coffee is overextracted.

I'll tell you how to find them.

1. Irresistible pain

Bitterness is a misunderstood taste.

The best coffee in the world still has a bitter taste, usually in the form of dark chocolate, spices or wood. These lower notes make the taste fuller, balancing the sharp acidity and are usually pleasant when the cup is full.

This is not the kind of pain we are talking about.

We're talking about face-to-face pain. Instead of adding depth and complexity to other flavors, it overshadowed them.

The bitterness is caused by a pile of bitter chemicals extracted from coffee grounds. These chemicals, except caffeine, are usually extracted after they are extracted.

Black-roasted coffee contains more of this bitter chemical from the start. So, if you buy coffee beans from an ultra-black roaster company, your coffee may always have the taste of overextraction. feel nausea. Buy some good, professionally baked beans.

Bitter coffee

two。 Insipid and tasteless

The bitterness of overextraction is not just unbearable. Sometimes it can completely kill other flavors, making your beer look lifeless, dull and boring.

Have you ever had a sip of coffee that you thought was delicious, only to find it particularly boring? As long as your beans are not old and stale, it is the result of overextraction.

Coffee that is not fully extracted can also have a tasteless taste, but this is a different situation. In this case, a strong sour taste occurs because the other balance-the exciting taste has not yet been extracted from the coffee grounds.

Reading: how to taste the bitterness of coffee

In this case, it is extra bitter, and it completely overshadows the taste, even if they are in the cup.

3. Dry SANDPAPERY taste

Have you ever tasted coffee that makes your tongue dry and itchy? Have you ever felt that coffee completely drained the moisture out of your mouth?

This is called astringency. The same thing happens when you drink black tea or dry wine, but in coffee, it's a typical sign of overextraction.

This feeling is usually caused by polyphenols, which are common micronutrients in all plants. These chemicals taste bitter and bind to your saliva protein to absorb your tongue's natural lubricant, giving it a dry feeling.

Reading: how to taste coffee, taste

Sometimes it can be so strong that it makes your tongue feel like sandpaper. Sometimes it feels like something scratches the root of your tongue as you swallow.

This is not very pleasant, and this is an obvious example of overextraction.

Common mistakes that lead to excessive extraction of coffee

There are many ways to extract your coffee too much. Even regular coffee drinkers will make cup after cup of bitter coffee from time to time, so if you do the same, don't feel sad.

Let's take a look at some common extraction errors that lead to excessive extraction of coffee. An auction to help producers in the region contact international buyers. In 2016, Project Origin held its first "Best in El Salvador" auction, which was attended by more than 60 producers.

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