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 an example of magnification:
Two elements needed for the example: coffee powder and water
We took out a small ground coffee powder and extracted it with two drops of water and coffee powder to get the coffee liquid. For example, this is the perfect and best extract.
So, using a drop of water to extract, the aroma of coffee has not been fully released, this is insufficient extraction.
Similarly, use three drops of water to extract, because two drops of water have completely released all the aromatic substances of the coffee powder, and the third drop of water will extract the bad taste of the coffee powder, that is, over-extraction.
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Common sense of extraction principle of hand-brewed coffee
Before the 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 aroma and bad substances are dissolved at the same time, then the taste of coffee.) according to the above two points, what we have to do is to do
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Principle of hand-punching extraction of coffee bean grinding
For example, the thickness of the powder, you can refer to the scale of the bean grinder, the particle size is also more intuitive visually, experienced friends even if changed to the bean mill also have a direct concept of the powder thickness. The amount of powder can be controlled by weighing, the level of water temperature can be controlled by temperature, extraction time and the ratio of water to powder, these are easy to control to be more accurate, so these factors are summarized through continuous attempts and records.
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