Common sense of extraction principle of hand-brewed coffee
Before extraction, let's popularize a little common sense:
First, coffee beans have both high-quality flavor and defective flavor.
Second, the aromatic substances of coffee will be dissolved first, and the bad substances will be dissolved later. So we are very lucky, if the aromatic substances and bad substances are dissolved at the same time, then the taste of coffee.
According to the above two points, what we need to do is to extract as many high-quality parts as possible, that is, aromatic substances, or essence, and extract as few defective substances as possible, which can also be called dregs. This process is extraction, which literally means extraction.
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Basic foaming and flower drawing techniques China Coffee Network American Fine Coffee Society cloth Powder Coffee
It is often seen that many friends are discussing the problem of flower drawing, and some friends have suggested that the most important thing is to make a good jar of milk foam. I quite agree with this view. To pull flowers well, the most key factor is the milk foam, in fact, the method of flower drawing is relatively simple. So how to make a good jar of milk foam? In fact, this thing can not be taught with words and images.
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What is insufficient extraction and what is over-extraction of hand-made coffee?
Then the factors that affect the extraction quality are roughly as follows: the size of the grinding powder, the amount of powder, the water temperature (the first two are a whole powder heap density), the convection (or pressure) of water, the whole time of extraction, and the ratio of coffee powder to water. What is insufficient extraction and what is excessive extraction? To make it easier to understand, let's give a magnification.
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