Two common extraction methods of coffee: Italian style and soaking

When it comes to "brewing" coffee, there are many kinds of coffee making equipment on the market and different methods. But if the principle of coffee extraction is concerned, it is actually the same.

The core process of the extraction principle: 1. grinding coffee beans to increase the surface area of coffee in contact with water;2. fully soaking coffee powder in aqueous solution to dissolve coffee essence;3. separating coffee solution from coffee grounds.

All modern coffee extraction is the two core processes of soaking and filtration, which belong to the physical category, and there is basically no chemical change in the process. Coffee powder thickness, soaking time, separation and filtration methods and so on, creating a wealth of coffee brewing equipment and techniques. Although the core process of coffee extraction is the same, modern coffee extraction methods can be simply divided into two types, depending on the pressure used to extract coffee and the significant difference in extraction time:

1: Italian espresso

Invented in Italy, it extracts 30 ml of espresso coffee at 9 atmospheres, 88°C-95°C water temperature, 22s-27s; this is significantly different from other coffee extraction methods, which can be done under unnatural conditions, reflecting the intervention of technology. Espresso can generally be produced by Italian semi-automatic coffee machines and fully automatic coffee machines. A good cup of Espresso requires higher requirements for coffee machines and bean grinders in terms of price and quality.

2: Steep Extraction

It is a relatively traditional natural and simple coffee extraction method; the extraction temperature is close to 85-92, and the filtration pressure is about 1 atmosphere. It can be broken down into:

Filter press:

Use artificial pressure to filter coffee, including French Press (French Press), AeroPress;

Siphon:

Use the pressure difference caused by water steam cooling to filter coffee, including siphon coffee pot Syphon, Belgian coffee pot;

Drip filtration:

Natural gravity drip coffee, including American electric drip coffee pot, Vietnamese drip coffee pot, Swiss gold kf-300 drip coffee pot, hand brewing follicle assembly, ice drip coffee pot, etc.;

Steam pressurization:

Italian Moka pot Moka, many manufacturers for commercial interests also known as Moka pot can make Espresso, but the early Mocha pot coffee and modern Espresso coffee have essential differences, Mocha pot pressure is only 1 point more atmospheric pressure, pressure and final coffee extraction time may not be as high as siphon coffee pot so fast, according to performance indicators so we still will Mocha pot classified as natural traditional steep Extraction.