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Relationship between Fine Coffee Taste and extraction conditions

Published: 2026-04-04 Author: World Gafei

Last Updated: 2026/04/04, Coffee is the art of pursuing balance, the extraction law of coffee taste from sour to bitter: 1, shallow roasting (acid) to deep roasting (bitter) 2, rough grinding (sour) to fine grinding (bitter) 3, coffee powder less (acid) to more (bitter) 4, water temperature low (acid) to high water temperature (bitter) 5, extraction speed fast (acid) to slow (bitter) 6, more extraction (acid) to less extraction (bitter).

Coffee is the art of pursuing balance. The extraction rules of coffee taste from sour to bitter:1. Light roasting (sour) to deep roasting (bitter) 2. Rough grinding (sour) to fine grinding (bitter) 3. Less coffee powder (sour) to more (bitter) 4. Low water temperature (sour) to high water temperature (bitter) 5. Fast extraction speed (sour) to slow extraction speed (bitter) 6. More extraction amount (sour) to less extraction amount (bitter)

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