Extraction time of coffee brewing coffee flavor extraction curve

This is the curve of substances appearing in coffee extraction. In the extraction of coffee, both good taste and bad taste will be dissolved. As can be seen from the diagram, the rate of dissolution of good taste is relatively fast, so it relatively suppresses the production of bad taste, so the first half of coffee presents mainly good taste, and in the second half, when the good taste dissolves almost. The rate of dissolving bad taste begins to increase, and the above picture will also be affected by the quality of the coffee bean itself. therefore, in terms of the elements of coffee extraction, it depends on the ratio between the two, when the good taste is more, it can also hide the bad taste, but if the extraction is bad, the good taste is less, and the relatively bad taste will be more, so the coffee will taste lighter and have astringent mixed taste. Excessive extraction, that is, there is a good taste plus a bad taste, so the coffee will be relatively strong and astringent, however, in the good taste, it will also show a different taste because of the different time and concentration of each flavor dissolving. If only the first half of the flavor is extracted, although it can avoid the production of bad taste, it will also reduce the glycolic degree of the coffee.