Is it true that coffee can not be extracted twice? What's the difference if the coffee is extracted twice?

Coffee particles used

"Coffee really can't be extracted twice?" This is obviously a laughing matter because it really cannot be extracted twice. However, this does not prevent the author from having a distraction and trying repeatedly. The so-called shame is almost brave, and ignorance is fearless. For the author, coffee is just a drink that is not familiar. It must be healthy and delicious. Otherwise, you can say that I am indifferent to the big day.

Coffee has long been a blessing or a curse, but scientific research in recent years has concluded that coffee is a beneficial drink without any harm, which is detailed in the book 101 Reasons Why Coffee is Innocent. Coffee is healthy, so drink it.

Does coffee have to be good? Not necessarily. It depends on many factors, such as the quality of the green beans, the roasting degree of the coffee, the equipment and method of making it, the level of the maker, and so on. Any one of these factors is enough to make us encounter a bad cup of coffee, and I won't go into details here.

The so-called coffee can not be extracted twice, the premise is a full extraction or excessive extraction, when the second extraction, the extracted coffee will not be loved by the taste buds; then if the first extraction is "secondary" full extraction, can it continue to be extracted twice "secondary" full extraction, extract the taste buds relatively favorite coffee? We are a traditionally large tea drinker, and for those who have never had coffee, it is not easy to say love for the first time to taste normal, fully extracted coffee; on the contrary, it is possible for us to accept less fully extracted coffee more quickly, which is the main reason why we drink hand-brewed coffee than espresso coffee. Obviously, the taste of the coffee extracted twice is lighter than that of the full extraction, but it is necessary to achieve that both the first and second extractions are "secondary" full extraction, and the two extracts are relatively balanced to taste good. Secondary extraction of coffee seems possible.

For individuals who drink coffee, when making coffee, the only factors that can be relatively controlled are the water temperature, the ratio of water to coffee, the time coffee is soaked in water, and the pressure applied during production. Therefore, choosing the right coffee appliance has become the first priority of secondary extraction. "Philharmonic pressure", a seemingly simple tool that actually draws on the principles of a variety of coffee appliances, makes it possible to achieve a relatively balanced primary and secondary extraction, thus making coffee more suitable for our taste buds that are not familiar with coffee. With the right equipment, the secondary extraction of coffee is naturally feasible.

Looking at the global coffee production and sales in recent years, the output is only 123 million bags (60 kg/bag), while consumption has a steady growth trend, and the relationship between supply and demand is becoming increasingly tense. Since coffee is grown only in the "coffee belt"-the tropics and subtropics near the equator-and increasing yield is often at odds with enhancing flavor, changing the way coffee is made to get more pleasant extracts from the limited coffee is a practical way out. Ethiopia, the hometown of Arabica, is still brewing coffee in earthen pots. Yemen, which has controlled the export of coffee to Europe for many years, is still chewing khat grass and cooking dried coffee berries. We have a history of cooking wine and tea for thousands of years. Is it really impossible to make an imported coffee into two extracts, three boils and nine bubbles?

If you have a TDS(Total Soluble Solids) tester in your hand, the test is much simpler.

Network hard disk does not care about tens of K bytes.

The first picture below shows normal first, second and third extraction coffee, and the second picture below shows two so-called "sub-full extraction" coffee comparisons. Many people prefer second extraction coffee. Difference? There must be.

First, second and third extracts in sequence from near to far

Left: first "sub" full extract; right: second "sub" full extract.

Soak and stir for about five seconds for the first time, push slowly; soak and stir for about 15 seconds for the second time, increase the pressure push rod. The immersion stirring time required by the instructions for use of "Philharmonic Pressure" is about ten seconds.

However, play is play, how to play, there must be scientific testing. If you knew the "golden cup extraction" principle summarized by the American doctor of chemistry, you would not play like this again... Unless you dilute the coffee to weak tea.

Source: Via @ Huang Wei Boutique Coffee Roasting