The technique of making Coffee the reason of astringent Coffee extraction

First, coffee astringent performance: after drinking coffee, the throat is dry, astringent, astringent taste, miscellaneous taste. I feel uncomfortable in my throat when I swallow the coffee.

Second, the three manifestations of coffee extraction:

As mentioned in the previous article, coffee is water passing through the coffee powder, bringing out the soluble matter in the coffee powder, and we get a cup of coffee. And all the factors we regulate are to change the amount of soluble matter in order to adjust the taste of coffee. After all, the soluble matter in coffee powder is not all we need, so we can define the state of a cup of coffee according to the number of extracted substances.

1. Insufficient extraction of coffee: the extraction rate of coffee is less than 18% of the coffee. We call this cup of coffee insufficient extraction, which is sour than bitter in taste. If it is not increased in the amount of powder, the coffee will also show a low concentration of coffee and feel some water to drink. At the same time, the sweetness of coffee will be relatively obvious.

2. Coffee gold extraction: in fact, this gold extraction is said by Chen Lei himself, and there does not seem to be such a noun. The meaning here lies in the most suitable extraction rate of coffee, that is, the coffee taste in this area is the most delicious. The extraction rate is 18%-22%. In this range, the coffee taste shows a relative balance of sour, bitter and sweet, with full aroma and rich layers.

3. Excessive extraction of coffee: the extraction rate of coffee is higher than 22% of coffee, which is called coffee over-extraction. Of course, the maximum extraction rate of coffee is only 30%, which means that at most 30% of the substance in coffee beans can be dissolved. If the coffee powder extract more than 22% of the coffee, the taste is bitter more than sour, scorched, astringent, miscellaneous, thin aroma and high alcohol thickness.

Third, the reasons for the astringency of coffee

From the above three states of coffee, we can know the taste performance of coffee in different extraction ranges, so we can also understand the reasons for the astringency of coffee extraction. The answer is that coffee is extracted too much, and Chen Lei will share it with friends in later articles as to the causes of excessive coffee extraction.

At this point, the reasons for the astringency of coffee extraction are shared with friends here. If you have different opinions, Chen Lei welcomes you to communicate with us.