Why are some coffee powders extracted quickly and some slowly?
Why are some coffee powders extracted quickly and some slowly?
Extraction rate: the ground coffee powder is not completely soluble in water, and the compounds that can really dissolve in water account for about 30%. In general coffee cooking, about 18% 22% of the substances in coffee powder dissolve into water, while the substance that can be dissolved in Espresso is about 15%, 25%, which is called extraction rate. If the extraction rate in a cup of coffee is low, it is called insufficient extraction; on the contrary, if the extraction rate is too high, it is excessive extraction. But it is important that the extraction rate and coffee concentration are completely different, do not confuse fruit acid: aromas and flavors of fruit and flowers, refreshing taste in sweeter coffee beans, but in less sweet coffee beans, there will be obvious fermented sour smell, their dissolution rate is the fastest.
Mena reaction compounds: flavors and aromas of roasted grains, wood, nuts and tannins, sharp bitterness in less sweet coffee beans, while warm, round, malt aromas in sweeter coffee beans, they dissolve more slowly than fruit acids, but they all dissolve even in the most underextracted coffee.
In a sense, whether it is espresso or hand-brewed coffee, the water passes through the coffee powder, takes out the soluble matter in the coffee and falls into the cup. Then the taste must depend on the following points:
1. The speed at which water passes through coffee powder
two。 The temperature of water
3. What is the thickness and state of the powder?
4. Depth of baking degree
5. The length of baking time
First of all, according to the summary of the above points, give examples one by one.
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