Extraction time of espresso extraction control chart
Extraction time of espresso extraction control chart
Miss Li of ILLY Coffee University in Italy also introduced that the main content of ILLY's international certification exam for baristas is also Espresso extraction, and the ILLY exam does not include coffee flowers.
Cooking temperature is also very important. The higher the temperature, the faster the reaction takes place, which is universal in most cases. In the case of coffee, the higher the temperature, the faster the extraction. Different compounds have different extraction thresholds, such as caffeine at very low temperatures below 30 ℃), but some astringent compounds can only be extracted when they are close to 100 ℃, which is why we should avoid brewing coffee with water above 95 ℃.
These are not the only factors that affect the extraction. The stirring strength of cooking water is directly related to the water pressure, so it can also affect the extraction rate. When making espresso, it is because of high pressure that water can repeatedly flow in and out of the porous structure of coffee powder. If you have ever been in a hurry to make tea, you will notice that stirring the tea bag quickly can change the color of the tea more quickly than letting it sway in boiling water. Quick and slow stirring during cooking, or specific water injection and moistening methods can improve the efficiency of the cooking process, thus producing finished products with different effects. Some baristas even regard their hand flushing skills (in the form of manual flushing during the water injection stage) as a gift from heaven. There are countless ways to inject water, which proves once again that coffee brewing is a mysterious thing that is difficult to talk to people.
The best analogy concept of extraction rate is the percentage of output, that is, the percentage of coffee dissolved into the brewed product (by weight) to its original dry powder state. This value represents the efficiency of the extraction process and helps us to understand whether the final product is in equilibrium. The principle of extraction rate applies to all brewing methods, and interestingly, even if the concentration of espresso is much higher than that of filtered coffee, the percentage of output is roughly the same. The reason is simple: espresso has much less water content.
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