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How to use extraction rate to adjust the taste of coffee? Explore the best extraction range!
In the world of coffee, extraction rate is a crucial factor. It's the art of extracting different flavors from coffee beans. When hot water is brewed over ground coffee beans, soluble substances in the coffee, such as caffeine, carbohydrates, lipids, melanin and acids, begin to be extracted. The degree of extraction is affected by many factors, including water temperature, brewing time, fineness of the coffee grind, and the amount of coffee powder.
The ideal extraction rate should be between 18% and 22%.
An important concept is “extraction strength,” which generally refers to the concentration of dissolved solids in the coffee. Using different ratios of coffee powder and water will result in different tastes of the coffee. For example, the extraction rate of a cup of espresso can be as high as 25%, while regular coffee may be between 1.15% and 1.35%. This means that by adjusting the extraction rate, you can get a stronger or lighter coffee taste.
Understand the extraction process
There are many factors to consider when brewing coffee. First, the water temperature is generally recommended to be between 91 and 94 degrees, which is a range that allows the ideal components in the coffee to be fully extracted. In addition, when hand-brewing coffee, avoid using water that is too cold to avoid affecting the final flavor of the drink.
"The process of coffee extraction is a combination of art and science."
How to adjust extraction rate for optimal taste
Simply increasing the brewing time does not always lead to the desired results. Over-extraction will make the coffee bitter, which is not conducive to improving the taste. Conversely, a shorter extraction time may result in the inability to fully extract the aroma and sweetness of the coffee, leaving the coffee with a noticeable sour taste. In other words, we need to find a balance between the two.
In actual operation, the extraction rate can be adjusted by using different grinding sizes. Finely ground coffee is good for quick extraction, while coarsely ground coffee is good for longer brewing times. This means that if you want to adjust the taste, you only need to change the coarseness of the ground beans and the brewing time appropriately to achieve the desired effect.
Differences in coffee extraction standards around the world
Coffee culture in different places has created different extraction standards. In North America, most coffees are brewed in the 18% to 22% extraction range, while in Nordic countries, the ideal extraction strength is usually between 1.30% and 1.50%. These differences allow us to see the diversity of coffee and the influence of cultural background.
Summary and reflections
Adjusting the extraction rate of coffee is a process that can be explored in depth. From choosing the right method to mastering the time and water temperature, every step affects the final taste. Faced with the ever-changing world of coffee, have you ever thought about how much science and art are hidden behind your favorite coffee flavor?
