Coffee extraction principles Coffee information

The law of extraction

I think a tenable principle or rule of coffee making can be applied to all production methods, such as hand brewing, siphon, and even Italian style. If it only works well for a certain part of the coffee beans or equipment, it is a conclusion that is flawed or there is room for upgrading, or a practice that does not fully understand the principle of extraction.

As a matter of fact, the coffee circle is not big. When you point out which methods are wrong or need to be improved, then you may offend some people who believe in this way, but it will not be offended in vain, and some people will benefit and improve as a result, and I will give you a statement that will satisfy you after you try. So do not think that I am deliberately or indirectly saying who is wrong, the discussion of technology itself is like this, no matter how intense it is to make a good taste and share it with the drinkers.

The relatively controllable part of the factors affecting the extraction will be left for the next article, which focuses on convection (hand flushing).

For example, if you make it or watch a person make it by hand, his brewing, whether it is a big current or a small current,

For example, it is slow at first, then faster and faster.

Or it will remain the same very quickly from the beginning.

Or maybe it was very fast at the beginning, and then it went faster and faster.

These three methods of production have to be shot, no matter how many years of experience, as long as the above three, can be divided into types that do not understand the principle of extraction.

You might say, that's what I do, it tastes good, and that's what other people say. I would say you have a good grasp of other factors, but you can do better.

It is because the punching method mentioned above conflicts with the principle of extraction.

The aroma of coffee is dissolved first, which we explained at the beginning, so the initial extraction can be intense, resulting in the release of a large amount of aroma.

At the beginning of the rush, then the aromatic substance and defective flavor are released at the same time, and finally there is little aromatic substance left and a large number of defective flavor is released.

Therefore, the process of hand flushing must be more and more slow to avoid the release of a large number of defective flavor in the middle and back section, and the rapid flushing in the latter section will increase the appearance of defective flavor, that is, excessive extraction.

The convection of hand impact must be gradually weakened, and the later part of the production process, the more it needs to be slowed down, not accelerated.

You will see that many Japanese or Korean practitioners use very slow brewing methods: the whole process does not occur quickly, in order to avoid the emergence of defective flavor as much as possible.