What are the characteristics of coffee extraction? What should be paid attention to in the extraction of shallow roasted coffee Yega Xuefei?

About the extraction of coffee, it is a complex chemical change, such as baking state, bean powder blending, extraction powder quantity and water quantity. Different parameters will change the aroma of coffee.

In the bean list of Qianjie coffee, the extraction principle of coffee beans from Yegashafi, Ethiopia, is adjusted according to the characteristics of these beans. The basic water temperature is 90 to 92 degrees, and the sieving rate is 80%. Of course, there are many details that need to be slightly adjusted according to the roasting degree of the manor in the producing area of these beans.

Changes in Coffee extraction

In the extraction of coffee, the aroma and acid of coffee are released first, while the middle and back notes are sweet and bitter. If excessive extraction (beyond the time after extraction), it will have too much bitterness and astringency, resulting in the final flavor of coffee is too thick and empty.

In addition, coffee particles are more likely to be over-extracted if they are too fine (because coffee particles are quickly extracted and will become soaked if the water has not penetrated). On the other hand, if the coffee particles are too thick, it is easy to underextract (because the water is already fully permeated when it is not in full contact with the water). Therefore, according to different brewing methods, match with the appropriate coffee powder thickness and various parameters. in order to interpret the coffee extraction perfectly.

Important parameters affecting Coffee extraction

Gold cup theory

According to the gold cup theory of the American Fine Coffee Association (SCA), the coffee concentration is between 1.15 and 1.45% and the extraction rate is between 18.22%, which is a necessary data condition for good coffee.

Coffee concentration

Less than 1.15%: too diluted and too light

More than 1.45%: too thick to drink and too strong to taste

Extraction rate

Less than 18%: too much acid, too much sharp discomfort

More than 22%: obvious bitterness, dry and negative taste

Following the above data, it can be found that the balance between coffee concentration and extracted substances is very important. If one side is too light, it will increase the proportion of the other, resulting in bad taste experience such as too sour or too bitter. Therefore, the gouache ratio has also become an important factor affecting the extraction.

About extraction

The longer the extraction time, the more suitable for coarse grinding of coffee particles; on the contrary, the shorter the extraction time, fine grinding will be selected. Only by accurately standardizing the extraction time can we show the unique flavor of coffee and make the final taste close to perfection.

Longer extraction time: suitable for rough grinding, taste refreshing, sour and sweet

Medium extraction time: suitable for medium grinding, taste balanced and sweet

Short extraction time: suitable for fine grinding, taste thick, pure and slightly bitter