Ideal extraction of individual coffee beans and reasonable adjustment of coffee extraction method

A cup of coffee needs a proper degree of extraction in order to reflect the style of coffee beans. today, Chongqing Barista barista barista training School wants to share the performance of coffee beans at the ideal extraction degree, through the understanding of the ideal extraction and taste, adjust the coffee extraction method reasonably.

A very important point to note about flavor characteristics is that these flavor characteristics are universal. You can drink these flavors in an extremely expensive Gesha or in shoddy sub-commercial beans. As you are in the boutique coffee industry, you should strive to create products that conform to the concept of "boutique" and make them feel that they are worth paying more for such products. Coffee with extraction defects can never be called "boutique".

Ideal extraction (Ideally Extracted Coffee)

A cup of properly extracted coffee can be said to be a small miracle. A humble but delicious cup of coffee embodies the baristas' great efforts to balance countless variables.

Think back to the best cup of coffee you've had so far. It must be both sweet and mature. In addition, its cleanliness is very good, as if it is transparent; its acid is extremely balanced, and its layers will be very rich if it shows a little more color; finally, it will not go away for a long time. This is the realm of coffee. You must want to know more about it.

Sweetness and maturity (Sweet and Ripe)

"sweetness and maturity" is the ultimate goal of making coffee. It takes a lot of time and energy to make coffee feel more mature, and this pursuit is never out of date.

You can think of the ripening process of plums or other drupe fruits. At first there is only strong acid and irritating acid, but as it ripens, it also becomes sweeter. The sugars it contains are growing, becoming richer, thicker and more sticky, and if you pick up and smell the fruit, you can smell the sweetness. It is this taste that is also the sweetness and maturity you seek in coffee. If you've never smelled ripe fruit before.

Cleanliness and transparency (Clarity and Transparency)

George Howell (the founder of COE) is very good at language. He describes the handling of coffee as "a window for coffee"-the extraction and roasting of coffee can also be said to be the glass on this window. If the glass is blurred by excessive or insufficient extraction, it will be difficult for you to see the true face of coffee. Usually, extraction defects can be confusing and make it impossible to tell the regional flavor of this coffee.

High quality acid (Acidity)

Exquisite, rich, highly recognizable acid is definitely what good coffee should have. Acid is always inextricable, and at the same time so capricious and frustrating. When the acidity of the coffee you drink reminds you of a certain fruit or wine, then this cup of coffee should be good. If a cup of coffee is so sour that you can clearly name a fruit, or even remember the last time you ate this fruit, such coffee must not be missed!

Lasting aftertaste (Finish for Days)

As literally said, a good aftertaste will last for a long time, which means good extraction.

These are the good, bad, and even bad aspects of coffee extraction and its flavor. I hope you will notice these flavor characteristics when you drink coffee every day in the future, and use these things to make your extraction more reasonable.