Coffee bean extraction area and extraction time self-brewing coffee training school
If you increase the contact time between water and coffee powder, more flavor substances will be extracted. If the water comes into contact with the coffee long enough, the extraction will continue until no more is dissolved. All we have to do is to find out when the extraction reaches the best flavor value.
With regard to the variable of extraction time, there are actually two different aspects that need to be considered separately. The first point is what water can extract and when to start extraction, which basically depends on the contact time between water and coffee powder; the second point is whether water can successfully extract flavor substances from coffee powder, which is related to both extraction time and extraction area.
What can water extract? when does the extraction start?
The soluble ingredients in coffee all have different solubility. Salts, sugars, acids, phenols, fats and lipids all take different time to dissolve in water. Some begin to dissolve as soon as the water comes into contact with coffee powder, while others may have to wait a little longer. We need to take these situations into account when brewing coffee, because changing the contact time between water and coffee will affect the amount of soluble matter that is dissolved. The easiest and first parts of coffee to be dissolved are fruit acids and organic salts (which bring light and bright fruit flavors); this is followed by light aromatic substances produced by the Mena reaction and caramel reactions (flavors such as nuts, caramel, vanilla, chocolate, butter, etc.); and finally, heavy organic matter (bringing wood, ash, malt, tobacco, etc.).
The most common mistake people make is too short extraction, too short extraction is likely to sacrifice sweetness.
Extraction area (Surface Area)
Increasing the contact area between coffee and water makes it easier for water to extract flavor substances. When you grind the coffee into powder, the surface area of the coffee increases exponentially.
You can think of coffee beans as a cube with 1cm sides, with six faces, each with an area of 1cm ², so the surface area of this cube is 6cm ².
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Correct use of pressurized coffee pot to make coffee and coffee utensils kalita kono
If you are using filter paper, you need to wet the filter with hot water before making coffee. This can remove the odor of the filter paper itself and ensure the integrity and adequacy of coffee extraction. Now you can officially start making coffee. The water temperature boils the water to a temperature of 212 ℉. Stop heating and lower the water temperature to 200-208 ℉. Too high water temperature will lead to excessive extraction of coffee.
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Understand espresso and control crema espresso coffee bean espresso machine
One rebuttal to not using Robusta in condensed combinations is that Robusta can bring better crema to concentrate. This is true, because Robusta contains less oil than Arabica. On average, Robusta contains only half as much flavor and aromatic oil as Arabica, which means less oil can be extracted.
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