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According to the research of Dr. Lockhart and Ringo, a senior consultant of SCAA (American Fine Coffee Association), as far as coffee extraction is concerned, the dissolution rates of flavor molecules and hot water often vary according to molecular weight and polarity. Coincidentally, the low molecular weight sour flavors of flowers and fruits, nuts and toast, as well as the cereal and rice flavors produced at the initial stage of the Mena reaction will be dissolved preferentially, followed by medium molecular weight flavors such as caramel, cream and chocolate, followed by high molecular weight resins, dark chocolate and caramel, which are mainly bitter and salty, sweet and bitter, wine, spice and coke.

70% of coffee beans are water-insoluble fiber, and soluble flavors account for only 30% of the weight of cooked beans. Therefore, the extraction rate is too high or too low, indicating that the flavor extracted from brewing coffee is too much or too little, which will affect the taste of coffee. Therefore, when brewing coffee, if the flavor extracted is too much, if 30% of the flavor is extracted, it is certain that the extraction is excessive, and there will be unpalatable bitterness, saltiness and throat bite; if only less than 18% of the soluble matter is extracted, it is easy to lack of extraction, and it is easy to have inactive dead acid and half-cooked grain flavor and astringency, which is uncomfortable. And if the extraction rate happens to fall in the golden range of 18%, 22%, the astringency and dead acidity of the first extraction are cleverly neutralized by the sweet aromatics extracted immediately after, and then Baiwei is in harmony.

The main factors affecting the extraction rate are brewing water temperature, extraction time, stirring force and baking degree, coffee powder amount and grinding fineness. The higher the water temperature, the longer the brewing time, the harder the stirring or the deeper the baking degree, the higher the extraction rate. On the contrary, the more it will pull down the extraction rate, resulting in insufficient extraction.

It is worth mentioning that the relationship between baking degree and extraction rate is that the shallower the roasted coffee fiber is, the harder it is to dissolve, so it needs higher water temperature, longer brewing time or finer grinding degree to avoid insufficient extraction. On the contrary, the deeper the roasted coffee is, the softer the fiber is, and the easier it is to dissolve the ingredients. It is appropriate to use a lower water temperature, a shorter time, or a thicker degree of grinding, so as to avoid excessive extraction. Therefore, the shallow roasted coffee is obviously more able to withstand the stronger extraction than the deep roasting.