So in order to make the perfect cup of coffee, Barista needs to understand the factors that affect the taste such as the type of coffee, temperature, grind size of coffee beans, time, and ratio … In other words, Barista must clearly understand the factors affecting coffee extraction in order to adjust and exploit the flavor in the best coffee cups.
What is a coffee extract?
Coffee extraction is the process of dissolving everything in coffee into the water. When extracting coffee with hot water, the coffee powder expands and produces a number of compounds such as caffeine, citric acid, lipid and fat, carbohydrate components… and some other insoluble solids.
Many parameters influence the extraction process, but the three most important are the coffee powder grind size, the water temperature, and the contact duration between the coffee powder and the water.
Factors affecting the extract
1. Grinding size of coffee beans
Because the coffee powder is coarsely ground and has a big particle size, the water flow through the coffee powder is faster. As a result, there will be less extraction. As a result, the coffee will most likely have a more sour flavor. On the other hand, a smaller grind size will cause the water to flow more slowly, resulting in a more bitter cup of coffee.
As a result, maintaining a consistent grind size is critical. If you grind coffee in different sizes, the quality of your coffee will be inconsistent, making it difficult to achieve the flavor you desire.
Coffee bean size is an important factor in the extraction of good coffee. If the grind size of the coffee beans is too coarse, the extraction process will take place faster, resulting in a more diluted and acidic coffee. On the contrary, if the coffee beans are too fine, the distance between the coffee beans is tighter, so the water penetrates for a long time and the extraction is slow, making the coffee bitter, if too much, it may burn and burn.
If the quality of your grinder is not good, the quality of the coffee beans is not uniform, then the beans will be extracted differently and will not achieve the desired quality.
=> In order for the coffee machine to extract well, the Barista needs to adjust the fineness of the grind size to suit the type of machine the shop is using to achieve the best cups of coffee.
If the coffee ground is fine, the total contact surface is large, so when it comes to hot water, the substances in the coffee will dissolve faster. But when the grind is too fine, the distance between the beans will be tighter, allowing the water to penetrate longer and the coffee will be bitter ( over-extraction ). In contrast, if the coffee is coarsely ground, and the contact surface is large, the coffee beans will need more time to extract the substance.
For example, French Press needs a soaking time of 4 to 5 minutes because of the large grind size, while Espresso machines with fine grind only need an extraction time of 25-30 seconds. However, when the grind is too coarse, the faster the water penetrates the coffee, the shorter the extraction time will make the coffee thinner and more acidic ( under-extraction ).
In addition, the uniform grind size ( Particle Size Distribution (PSD ) is also important because if you grind different sizes at the same time, the particles will be extracted differently so it is difficult to achieve the taste. desire.
2. Coffee brewing & extraction temperature
The temperature of the water used to brew the coffee has an important effect on the ratio of solutes in the extract. According to Kingston, (2015) the dispensing temperature should be between 91-96oC. If the temperature is lower than 90oC, some of the dissolved substances constituting the flavors are not extracted, resulting in a bland coffee. If the temperature is too high, some undesirable substances such as bitterness will be extracted. So by adjusting the temperature we can adjust the flavor of the coffee extract.
3. Extraction time
Finally, extraction time will greatly affect the flavor of the coffee (especially for Espresso). The extraction time is short, the coffee will be sour, and the fruit and fruit flavors will be more pronounced (if any). Longer coffee will be bitter. Therefore, if you want to reduce bitterness, shorten the extraction time.
Ultimately the extraction time will greatly affect the cup of coffee. If the extraction time is too long, it will lead to your coffee being burnt and burnt, losing the flavor of the coffee cup, in this case, you can tell with the naked eye that the coffee grounds will be black. the bottom of the coffee cake.
But if the extraction time is short, the cup of coffee will not be strong, you may find that the coffee grounds when knocked out will be crushed and not become a coffee cake.
=> A few other factors can also affect the quality of coffee extraction such as temperature, pressure, machine cleaning… To get the most perfect cup of coffee, Barista needs to understand these factors clearly. influence the coffee extraction process and experiment with the coffee machine to come up with the best brewing ratios.
4. Some other relevant factors
If for Pour-over (drip coffee) we are encouraged to have a ratio of 1:16 (according to SCA it is 1:16 to 1:18) which means that 15 grams of coffee will make 240 grams of water. In the case of Espresso, the common remix ratio is between 1:2 and 1:2.5. Of course, this ratio depends on many factors, most of which will depend on the purpose of your extraction.
Add to that the skill of the Barista, not the right proportion of coffee will taste good. Coffee is not fixed over time as there are many different types of coffee, a skilled Barista will have the right treatment to bring a good cup of coffee.
5. Extraction rate
The extraction rate is one of the very important factors, which is the process by which the substances in the coffee dissolve the water with the total volume of the original coffee.
Once you have determined the grind size of the coffee beans and the right amount of grams of coffee, the next step is the ratio of water used for extraction. If you take too much water, the coffee will be diluted, losing its strong flavor of the coffee, and if you take too little water, the extraction process will not complete the cup of coffee without having the best flavor.
Typically the amount of water will be > 30ml for singles and >60mls for doubles, a standard brew ratio will be 1:2 or 1:2.5 for the number of grams of coffee extracted. Of course, this ratio depends on many factors, mainly due to the purpose of your extraction, such as to limit the bitter taste…
How Do I Determine The Perfect Grind Size?
Remember that just because you find a decent grind size for one brewing method doesn’t guarantee it’ll work for all brewing methods, coffees, or recipes. Finely ground coffee grounds, for example, are a suitable choice if an AeroPress recipe calls for a quick extraction time at a slightly lower temperature. On the other hand, the coffee powder must be coarsely ground for the Pour Over method.
In some circumstances, you’ll need to experiment with a few more grind sizes once you’ve found the correct grind size for your brewing method. You’ll need to ground coffee that’s been roasted for a couple of weeks a little more delicate. This will keep your coffee from being monotonous.
Control Of Water
If you’re having trouble getting the quality you want from your coffee despite experimenting with different recipes and grind sizes, here are a few things to consider about water:
When water comes into contact with coffee, the substances in the water interact with the coffee’s extracted essences. As a result, water usage in the preparation must be carefully considered.
Water Factors To Be Aware Of
- QUALITY OF WATER
- LINE OF WATER
- WATER AND COFFEE RATE
A water purifier should be used. Water purifiers are currently inexpensive and straightforward to use to enhance water quality.
You should pour the water in concentric circles to guarantee a uniform extraction in terms of water flow.
For the coffee-to-water ratio. A popular ratio is 1:16, which equals 1 gram of coffee to 16 grams of water. Once you’re comfortable with this ratio, you can try a few others to come up with your own.
Many recipes are available online, each corresponding to a particular extraction time. Remember that a shorter exposure time results in more fruity and tart flavors when all other factors are equal. Too little time will result in a more acidic cup of coffee. On the other hand, a Longer time will extract more sugar, a sweeter taste, and a thicker body until the coffee powder’s bitter taste and fibrous elements are removed.
It might be daunting when you first start learning about what goes into your morning coffee. But once you get the hang of it, you’ll be able to create your excellent coffee and love it much more than you previously did.
Coffee extraction methods (brewing coffee)
Beyond the household automatic coffee maker, here are six popular manual coffee brewing methods to consider using for coffee enthusiasts who want to brew a better cup of java at home with our organic coffee beans. Your preferred method will be determined by your personal preferences, time constraints, and technique!
Manual brewing methods are widely accepted as providing better quality control and a better coffee experience. For many people, having a hands-on approach to their brewing process is more fun and fascinating than pressing a ‘brew’ button on a machine. The growing trend or movement for gourmet-style coffee making has resulted in a dizzying array of gadgets and opposing viewpoints. While we support all methods of coffee brewing, our focus this time will be on six of the more popular manual coffee making options that can complement our single origin, organic coffee beans, which are available at any of our coffeehouse locations.
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