Reduce the astringency of coffee: prevent excessive extraction of tannic acid

For example, if the extraction is too low, the aroma of the coffee will not be released, and the excessive extraction of coffee will lead to a cup of bitter coffee. With excessive extraction, how do you get the bitterness and astringency of coffee? Please take a look at what we share with you today: reduce the astringency of coffee: prevent excessive extraction of tannins.

Coffee contains a variety of ingredients, extraction is not to extract all of these ingredients. There is usually this rule: if the amount of coffee powder is constant, the amount of extraction of soluble components is determined by the degree of grinding and time.

The finer the grinding degree of the coffee powder, the longer the extraction time, the more ingredients will be obtained from the coffee. According to the experiment, if all the ingredients that can be extracted from the quantitative coffee powder are extracted, up to 30% of the ingredients can be obtained. But not all of these ingredients are what we need. Coffee has ingredients we need as well as ingredients we don't need. The longer it takes to extract, the easier it is to extract bad ingredients that we don't need.

The main ingredient we don't need is tannin, and the correct name should be tannic acid. Coffee beans contain 5%-9%, and roasted beans contain 4%-5%. It has the same properties as caffeine that can decompose at certain baking degrees. When baked to a deep baking around Italian style, 90% of the tannic acid will be broken down.

Most people often think that deep-roasted coffee is highly irritating, while shallow-roasted coffee is weak. Otherwise, this idea is wrong! If you mistakenly think that light roasted coffee is less irritating and drink a cup before going to bed, it will make you open your eyes until dawn. With the deeper the baking degree, the less caffeine and tannic acid content, the irritation will also weaken. Don't be fooled by the color of the coffee.

In fact, in the process of making coffee, we do not want to extract tannin, because tannin is the culprit of coffee astringency. Tannins are both angels and demons. A small amount of tannins can give full play to the sweetness and richness of coffee, but the finer the grinding degree and the longer the extraction time, the more the devil will play a role and make it full of astringency.

In order to prevent tannic acid from being over-extracted, the key is that "coffee beans are ground with roughness, slightly more powder, and slowly extracted at a relatively low temperature (82 to 83 degrees)." Preventing excessive extraction of tannic acid is also one of the rules for making delicious coffee.