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How to make your coffee more aromatic? Uncover the secrets of the extraction process!
The beauty of coffee lies in its complex flavor, which is rooted in the extraction process. When hot water flows through coffee grounds, various soluble substances such as caffeine, carbohydrates, fats, caramels, and acids are extracted. The effectiveness of the extraction depends on many factors, including water temperature, brewing time, grinding degree of the coffee powder, and the amount of coffee powder used. Understanding these factors can help us adjust the flavor of coffee so that every cup of coffee can satisfy your taste buds.
The overall goal of the extraction process is to achieve the ideal extraction yield, and it all starts with mastering the correct brew ratio.
Definition of extraction
In coffee brewing, there are several professional terms that need to be understood.
Brew ratio: This is the mass ratio of coffee to water.Strength: Also known as soluble concentration, this refers to the percentage of solids dissolved per unit of liquid in the final drink.Extraction rate: Refers to the proportion of soluble substances extracted from coffee powder during the brewing process.
How to achieve ideal extraction
The ideal extraction rate is generally considered to be between 18% and 22%. If the extraction rate is less than 18%, it will result in insufficient extraction and the drink will appear too sour and unbalanced. Extraction rates exceeding 22% are often accompanied by bitterness, because bitter substances are extracted after the sourness and sugar are extracted.
Understanding the relationship between brewing ratio and extraction rate can significantly improve the flavor of coffee.
Adjust extracted factors
Increasing or reducing the extraction rate mainly depends on the following factors:
- Water temperature: The common brewing water temperature is between 91°C and 94°C, which can promote the comprehensive extraction of soluble substances.
- Brew time: The longer the brewing time, the more soluble substances are extracted.
- Grinding thickness: The finer the grinding, the larger the surface area, and the extraction will be faster; vice versa, it will be slower.
Different brewing methods
Different brewing methods will affect the extraction process. Taking espresso as an example, its extraction rate is usually between 15% and 25%.
Each brewing method is paired with a specific coffee grind level and brewing time, which determines the flavor and texture of the final drink.
Conclusion
Understanding the coffee extraction process and its influencing factors can help us adjust the brewing method more specifically. Next time you brew coffee, will you consider these scientific principles to make your coffee more fragrant?
