What are the manifestations of excessive extraction of coffee? Causes and solutions of over-extracted coffee can coffee be brewed repeatedly?
"Why, this cup of coffee is so bitter, isn't it too much?" Many friends think that a cup of coffee is bitter is over-extraction. In fact, this is not the case. In this issue, baristas are going to talk about the performance of over-extracted coffee.
What is overextraction? We know that the substances in coffee beans that can be dissolved in water account for about 30% of the weight of coffee beans, and the remaining 70% are substances such as wood fibers that cannot be extracted. According to the values recommended by the Golden Cup Theory and the daily use of Qianjie Coffee, the extraction rate of coffee is recommended between 18% and 22%. Therefore, what we call over-extraction is that the extraction rate is more than 22%.
What is the performance of over-extracted coffee? In the sense, the performance of coffee over-extraction is divided into the following situations: ① coke bitterness. Note that the bitterness here is scorched and bitter, which is a kind of defective flavor. Many friends think that the bitterness of coffee is excessive extraction, but there is also a distinction between good and bad in bitterness, like the bitter rhyme of dark chocolate, which is a good flavor in a cup of coffee. This bitter rhyme will not stay in the mouth for a long time. The bitter taste is that the entrance can obviously feel the unpleasant bitterness, this kind of bitterness will stay in the root of the tongue, mouth, dry mouth, burning and other uncomfortable feelings. The reason for the bitterness of cooking coke is that the water temperature is too high.
② has a bitter feeling. Bitterness is a feeling of taste. The main reason is to extract the macromolecule "dicaffeoylquinic acid" and condense with the protein in the oral saliva to produce a wrinkled astringency in the oral epithelial tissue. Dicaffeoylquinic acid is also one of the sources of bitterness. Therefore, if too much dicaffeoylquinic acid is extracted in coffee, it will cause what we call a bitter taste. Generally, this taste is caused by the coffee grinding is too fine, the coffee powder is in contact with water for too long, and the stirring strength is strong when brewing.
③ mixed smell. The appearance of miscellaneous flavor is generally due to the uneven extraction of coffee powder layer, and the situation of local over-extraction and insufficient local extraction may also occur. Miscellaneous smells generally make people feel that the flavor is not clear and mixed with defective smell. The reason that usually occurs in hand brewing is that there is too much fine coffee powder, which causes local over-extraction when brewing. And strong stirring during cooking is also easy to produce miscellaneous smells.
So how can we avoid excessive extraction? ① adjusts the parameters. Observe the brewing results of the previous cup and adjust the brewing parameters, such as confirming whether the previously used water temperature is too high. It is recommended that the brewing temperature of light roasted coffee is 90-93 ℃ and that of medium-deep roasted coffee is 87-89 ℃. You can make appropriate adjustments as a reference. And observe whether the last cup of cooking time is too long, Qianjie a time to brew 15g coffee powder will take about 2 minutes. If you think that the overextraction caused by the cooking time, you can appropriately adjust the thickness of the following grinding.
② abandons the tail segment. The practice of abandoning the end depends on the situation, because in the over-extraction of coffee, small molecules such as sweet and sour will be extracted first, and then bitter macromolecules, so in the brewing process, if you think there will be suspicion of extraction, the following do not need to let all the coffee liquid flow into the pot, the 20-30ml coffee liquid in the filter cup can be abandoned to avoid bitterness in the coffee you want to drink.
- Prev
What kind of coffee beans do you use for iced coffee? What is the taste and flavor of iced coffee? Is the ice drop bitter?
Some time ago, a guest who came to the store asked, what kind of coffee beans can be used to make ice drop coffee? For this type of question, you will find the answer in this issue of barista cultivation! How does the front street make ice drop coffee? the front street uses the ice drop rack is Tiamo HG2713, which belongs to a relatively large ice drop coffee pot, including the upper pot water bottle, the glass powder cup, the snake tube and the next pot coffee.
- Next
What is the performance of insufficient coffee extraction? What is the reason for the acidity of coffee? The hand coffee is too sour.
In the previous article, Qianjie explained how overextracted coffee will behave in flavor, and this issue of baristas continues to discuss how underextracted coffee will behave! What is insufficient extraction? According to SCA's gold cup extraction theory, 18-22% of the water-soluble substances in coffee are good flavors. Therefore, when we brew coffee, the extraction rate is guaranteed at 18-22%.
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?