Over Extracted – Helena Coffee

Vietnamese Coffee Exporter
over-extracted-helena-coffee

Over Extracted. The term is used in the brewing process (mainly Espresso) when the ground coffee is exposed to hot water and dissolves more than needed, resulting in a bitter and dry taste that overwhelms the senses. Other flavors – also see Extraction fundamentals.

Over Extracted

over-extracted-helena-coffee

When ground coffee is exposed to hot water and dissolves more than it needs to, the result can be bitter and dry, overwhelming the senses. Other tastes – also see Extraction fundamentals.

To further explain, each roasted coffee bean is approximately 28% soluble in water (by weight). In other words, coffee beans can be extracted in water at a rate of 28 percent by weight. The rest is cellulose, which aids in the shaping of the bean’s vegetative structure; we can split the extraction ratios to assess the quality of a cup of coffee using this information:

If less than 18% of the available solubles in the coffee are removed during the brewing process, it is termed a failure.

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