Coffee Technical Coffee extraction Classification

Classification of coffee extraction methods

According to the significant difference of coffee extraction pressure and extraction time, modern coffee extraction methods can be simply divided into two kinds: Italian fast espresso espresso and soaking extraction steep extraction.

Italian fast espresso espresso, invented in Italy, extracted 25 milliliters of espresso in 25 seconds at 9 atmospheric pressure and 92 degrees water temperature. This is significantly different from other coffee extraction methods, which can be done under unnatural conditions, reflecting the intervention of science and technology. Espresso espresso can generally be made by Italian semi-automatic coffee machine and full-automatic coffee machine. A good espresso requires higher price and quality of coffee machine and bean grinder.

Soaking extraction steep extraction is a traditional natural and simple coffee extraction, the extraction temperature is close to 85: 92, and the filtration pressure is about 1 atmospheric pressure. It can be subdivided into the following:

Pressure filtration: use artificial pressure to filter coffee, including French pressure (French pressure filter coffee cup french press), aeropress

Siphon: pressure difference caused by steam cooling filter coffee, including siphon coffee maker syphon, Belgian coffee maker

Drip filter: natural gravity drip filter coffee, including American electric drip filter coffee maker, Vietnam drip filter coffee maker, Swiss gold swissgold kf-300 drip coffee maker, hand filter module, ice drop coffee maker, etc.

Steam pressurization: Italian mocha pot moka, many manufacturers also claim that mocha pots can make espresso for commercial interests, but the coffee made by early mocha pots is essentially different from modern espresso coffee. The pressure of mocha pots is only about 1: 00 atmospheric pressure, and the pressure and final coffee extraction time may not be as fast as siphon coffee pots. According to the performance index, we still classify the mocha pot as the natural traditional immersion extraction steep extraction.