What are the principles and rules of coffee extraction? how to make coffee is correct.

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In the process of brewing coffee, extraction is to extract the particles from the coffee grounds into water. In order to understand this process, we need to review high school chemistry (sorry!) When you make coffee, you are creating a solution. Particles in coffee grounds or solutes are soluble in water, that is, solvents. You may remember that there are five things that affect the strength of the solution:

The ratio of solute to solvent

Solute size

Temperature of solvent

The duration of the mixture of the two substances

How much solution is stirred?

We will use as few chemical terms as possible to study how these factors affect extraction when brewing coffee. To understand their effect on the brewing process, we should first look at what is the ideal coffee solution.

The goal is to achieve 18% to 20% extraction.

About 30% of coffee is soluble in water, but this is not an ideal goal. Coffee tastes best when the extraction rate is 18% to 20%. Thankfully, you don't need a chemical laboratory to determine the extract of coffee. Anything below this dessert tastes sour, and more than 20% of the extract is bitter. If you reach the standard of 18% to 20%, your taste buds can tell. It will be sweet and delicious.

The ratio of coffee to water should be between 1:16 and 1:18 and should be kept constant

The ratio of coffee (solute) to water (solvent) can significantly affect the taste of coffee. Putting too little coffee in too much water will lighten the taste. However, making too much coffee with too little water does not make better coffee because the amount of soluble coffee in the water is limited.

Your coffee-to-water ratio should be kept constant, not used to correct underextraction or excessive extraction. The best way to ensure an appropriate, consistent ratio is to use an American specialty coffee association (SCAA) spoon, which will measure 10 grams. Or, you can use a kitchen scale, which can also measure your water.

The finer the grinding, the faster the extraction speed; the thicker the grinding, the slower the extraction speed.

The grinding setting determines the size of coffee particles (solutes), which affects the speed at which they are extracted. Finer grinding increases the surface area of the coffee, thus speeding up the extraction. Coarser grinding is used for brewing methods with longer residence time because it slows down extraction.

Different brew methods have different recommended grinding settings, but you can try to find your preferred settings. No matter what you choose, the grinding size should be the same; adding large and small coffee grounds to the same cup of coffee will lead to excessive and insufficient particles.

The ideal water temperature is between 195 and 205 degrees Fahrenheit.

The temperature of water (solvent) affects how much it can extract from coffee grounds. Water is a better solvent at higher temperatures, which is why hot brewing uses close to boiling water. For most brewing methods, the water temperature should be between 195 and 205 degrees Fahrenheit.

The whole batch of coffee tastes better than part of the automatic drip filter, which is designed to heat a whole pot of water to the right temperature.)

Although you want to use hot water, coffee should not be kept warm on a hot plate. The introduction of an external heat source will overcook the coffee and produce a scorched smell. On the contrary, the coffee will taste better if you keep it warm in a hot coffee can. They use the calories of coffee to keep it warm so that it doesn't burn.

Contact time determines how much is extracted, while different beers

How long the coffee is cooked will determine how much to extract, because the process takes time. The longer the coffee grounds come into contact with water, the more coffee will be extracted. Each method has a recommended gestation time. Check the brewing instructions below to find the recommended time for your favorite method.

How much mixing adds to the mixing of ground and water

Stirring increases the amount of ground mixed with water, thus affecting the speed of extraction. Simply watering the ground can stir them, which is enough in some ways. However, immersion brewing methods, such as French filter presses, should be stirred during residence time to evenly extract all powders.

Last

Few people think of all the chemicals involved in making coffee, especially when brewing coffee early in the morning. However, the whole process is a chemical process, and each of these factors will affect your final taste. Before you find the best extraction point of 18-20%, adjust one variable at a time. Finally, you will make perfectly extracted coffee.

END