Coffee extraction principles and rules Five ways to overdo what tastes like

Principles and rules of coffee extraction what is the excessive taste of the five methods of coffee extraction

First of all, let's talk about what's going on in the coffee handle. In this way, after pressing the coffee powder, because the coffee powder is solid, the water will accumulate in the gap between the brewing head and the coffee powder, resulting in the early extraction flow rate is too fine, resulting in excessive extraction, and the coffee powder will automatically expand when hot water passes through the coffee powder. the position of the powder will begin to rise, resulting in a large uneven gap between the coffee powder particles inside the coffee handle after a certain degree of expansion. The hot water will instantly penetrate the coffee powder in such a gap, resulting in insufficient extraction in the later stage.

Coffee extraction principle

There are a variety of coffee-making equipment and different methods, but the core extraction principles are all the same. The core process of coffee extraction principle:

1. Crush coffee beans to increase the surface area of coffee in contact with water

2. Coffee powder is fully soaked in aqueous solution, and coffee essence is hydrophilically dissolved.

3. Separate the coffee solution and coffee grounds.

All modern coffee extraction is the core process of soaking and filtration, which belongs to the category of physics, and there is basically no chemical change in the process (there are chemical changes in the brewing process of ESPRESSO). The differences in the thickness of coffee powder, the length of soaking time, the method of separation and filtration, and so on, have created a wealth of coffee making utensils and techniques.