Extraction principle of hand-brewed coffee introduction to coffee quality, taste and flavor

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[Extraction principle of hand-brewed coffee pot]:

Flavor extraction + filtration is a simultaneous process, and extraction takes place centered on the position of pouring water. The more water, the more extraction. Newly roasted coffee beans will produce more carbon dioxide, which is not conducive to the full contact between water and coffee powder to complete the extraction, so it is necessary to stew first to avoid uneven extraction of coffee powder and affect efficiency. The principle of extraction is that coffee ingredients enter water from the surface of coffee powder, and with the decrease of surface concentration, coffee ingredients are transferred from the center of the powder to the surface.

Several factors affecting extraction include:

1. Water temperature; especially the temperature of water in contact with coffee powder. Acidity and bitterness take different extraction times. Acidity comes out very quickly and bitterness takes a long time. The higher the water temperature, the faster the extraction rate and the more bitter the taste.

Even if it is the same cup of coffee after brewing, the bitter and sweet taste is obvious at high temperature, and the bitter and sweet feeling will decrease slightly after cooling, and the sour taste will be more obvious.

2. The longer the extraction time, the more obvious the bitter taste will be, and the sour taste has no obvious change. In addition to the particle size of the coffee powder, the filter frame is another important factor affecting the extraction time. The larger the pore area of the filter frame, the lower the extraction time and the less likely to have retentate. (1 large hole>3 small holes>1 small hole)

3. Granules of coffee powder; the finer the powder, the higher the extraction rate and also the more bitter the taste.

The beans deteriorate over time, not because of oxidation of oils (because coffee beans are rich in antioxidants), but because carbon dioxide continues to take away aroma components, and the remaining aroma components undergo further chemical reactions, resulting in a reduction in the total amount of pleasant aroma. The beans went bad, and braising didn't save anything.

4. Stewing time: when brewing, you need to pay attention to the size of the water column, the temperature of the hot water and the stewing time; the larger the water column, the shorter the contact time between the water and the coffee powder, the lighter the coffee; the higher the temperature of the hot water, the stronger the coffee; the shorter the stewing time, the lighter the taste; the stewing time is long, and the coffee taste can be fully released;