What are the characteristics of the overextracted taste of Espresso coffee?
First, what is excessive coffee extraction?
Over-extraction of coffee means that the extraction rate of a cup of coffee is more than 22%. We call this cup of coffee excessive extraction. To put it more colloquially, the coffee is overbrewed and burnt.
Second, what is the taste of over-extracted coffee?
As mentioned in the previous article, the excessive extraction of coffee also means that we have extracted some substances from coffee beans that we do not need, which will make the taste and flavor of coffee worse, while some of the aromatic substances of coffee have been boiled away.
Usually a cup of over-extracted coffee will leave us with the following flavors: bitter, low acid or almost no acid, accompanied by a little burnt taste, coffee has astringent taste, miscellaneous taste.
Let's explain a little bit about the taste above:
It is a bit presumptuous to say that a cup of coffee is over-extracted just from the point of view of heavy bitterness, low acid point or almost no acid. After all, some coffee beans have a low acid point. Therefore, this point needs to be used in conjunction with several others.
The fact that coffee is burnt can be used as a basis for over-extraction of coffee. When coffee is boiled and burnt, it is usually over-extracted.
Coffee has astringent taste, which can not be used as the only condition to judge whether coffee is over-extracted. If a coffee bean is too fresh and contains a lot of carbon dioxide, it will also make coffee astringent. This needs to be used in conjunction with other conditions.
Coffee has a mixed smell, which can not be used as the only criterion for over-extraction of coffee. If there is a problem with the roasting of a coffee bean itself, there may also be a miscellaneous smell.
Source: Zhiyu Coffee
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