Espresso extraction standard time double espresso extraction time

The most standard time of coffee extraction-double Italian concentrated extraction time

The soluble ingredients in coffee will all have different solubility (this may sound strange, but follow my way of thinking). Salts, sugars, acids, phenols, fats and lipids all take different times to dissolve into 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.).

Espresso extraction time: the most common mistake is that espresso extraction time is too short, because most coffee lovers who are reading this article are not very receptive to gray or bitter taste. Unfortunately, too short extraction time for espresso is likely to sacrifice sweetness. Coffee, as always, always asks us to make compromises.

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 a side length of 1cm, with six faces, each with an area of 1cm2, so the surface area of this cube is 6cm2.

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 reaction (flavors such as nuts, caramel, vanilla, chocolate, butter, etc.); finally, heavy organic matter (bringing wood, ash, malt, tobacco, etc.)