Something About Coffee Extraction

According to different equipment used, each coffee equipment has different extraction modes:

French press coffee and Turkish coffee are made by steeping coffee in hot water, and finally separating coffee grounds to obtain stronger coffee. Iced coffee is a kind of iced filter coffee. Before drinking, you can use a metal filter to remove the foreign powder.

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A typical example is the Moka pot, where hot water is added to the lower stove and heated to extract coffee from the upper pot, and the coffee is obtained by thermal infiltration.

Make coffee by hand. Pour hot water into the coffee, add the ground coffee powder to the extraction water, and then use gravity to make the coffee flow from top to bottom to complete the extraction. In addition, ice drops also belong to this filtration method.

The siphon pot uses a vacuum filter. The siphon pot uses the siphon principle to draw hot water from the bottom chamber to the top chamber for coffee extraction. After the extraction process, the heat source is removed from the lower chamber and the water is brought to a boil, which flows back into the lower chamber.

Do you like to brew a delicious latte at home and enjoy it? If yes, you must know how to brew a delicious latte step by step.

Obvious examples are espresso and AeroPress pressure. The former uses high pressure and high temperature and 9 atmospheric pressures to brew coffee to get concentrated coffee; The latter is to stir and extract coffee in hot water first and then extract coffee by pressing it with bare hands.

Each method has its own characteristics, and none of them is superior to the others. If you brew correctly, select the right coffee beans, and grind properly, you can extract the good coffee you want to drink. The following will introduce the more common manual brewing and its meanings.

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Many of the variables in the process of extracting coffee by hand can be controlled by ourselves, and because so many variables enable us to adjust to more diverse tastes. It may be too sour or bitter in other people, but it is extremely delicious in your mouth, so you don't have to give in to other people's brewing methods to make your favorite coffee.

Coffee beans will produce many chemical reactions in the process of roasting, such as the MENA reaction. These processes will make the coffee beans produce a scorched aroma. There are many aroma factors that the coffee should have that are more mature. The degree of roasting will also determine the acidity, sweetness, bitterness, and thickness of the coffee beans. Generally, coffee beans with sufficient fruit aroma will be lightly roasted. The deeper the degree of roasting, the bitterness will increase. How can the acidity, bitterness, and balance between sweet and bitter depend on the skill of the bean roaster? The roasted coffee beans will have many tiny holes. If you do not make good use of the packaging and preservation of the one-way air valve hole at this time, it will lead to the loss of coffee aroma factors. Grinding into powder before drinking is the best choice.

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When making coffee, the coffee flavor will be extracted through the two principles of dissolution and diffusion. After the hot water flows in, the cavity of the ground coffee bean cells will squeeze the gas out of the cells, resulting in a visual effect that will expand when the hot water is flushed down at the beginning. The hot water entering the coffee cells will dissolve the coffee flavor and get a concentrated solution with a higher concentration. At this time, it will be standing for a period of time to make the degree of dissolution higher, Later, the water injection uses the diffusion effect. The coffee extract with a higher concentration will turn the hot water into a liquid with the same concentration. This action is also called suffocating.

The use of too fine or too coarse grinding degrees may change the extraction process. If it is too coarse, the dissolution effect will be too low, resulting in insufficient coffee flavor; On the contrary, too fine will release the bitterness excessively. Extraction time will also affect, but everyone has different ways of drinking coffee. It is right to constantly try to find their favorite grinding degree to brew.

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Extracting a beautiful and delicious espresso requires several elements:

• Extraction pressure: about 9 atmospheric pressure
• Extraction volume 25 – 30 ml
• Extraction time 20 – 30 seconds
• Extraction water temperature 85 – 92 °C

This is a simple condition, but there are many factors that can change the taste of a cup of espresso, such as the parameters of the coffee machine, coffee grinding degree, water quality, or environmental humidity.

The requirements for the grinder of Italian espresso coffee are higher by hand, because the high-temperature, high-pressure and fast extraction method requires fine ground coffee powder, and too coarse grinding will cause insufficient coffee flavor due to too little contact area. In many competitions, the grinder of mazzer brand is used, and the grinders that are more suitable for espresso can also be seen in the previous grinder recommendations.

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It is recommended to use semi-automatic coffee machine for an espresso machine. The difference between semi-automatic and full-automatic coffee machines lies in the difference between grinding beans, which has been specially introduced in a special article, so it will not be repeated. The price of coffee machines is usually not high. For example, Victoria Arduino black eagle, an Italian brand founded in 1905, is a designated machine in all major competitions. It is committed to making better espresso.

Crema, also known as Klima, refers to an oily layer of the coffee extract on the top of Italian enrichment, which contains oxygen, carbon dioxide, and emulsified oil. Many people will regard this as a signal of whether a cup of espresso is new or not. La Hua also uses this layer of oil to support milk and milk bubbles.

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Explain that a cup of espresso should use 18 – 20 grams of coffee powder to produce 60 C.C. espresso in 22 – 27 seconds.

It may be because the water temperature is too high or the extraction time is too long, which causes the bitter and sour taste. The coffee oil layer crema is also slightly insufficient or even blackened.

Before the extraction process, some water will be released to pre wet the coffee powder, which will help the subsequent extraction process, making the crema more beautiful and the overall taste smooth.

Each brewing method has its own advantages and disadvantages. In fact, there is no need to adhere to any iron rule. Many of them are products of the rule of thumb. Perhaps your brewing method by mistake has reached the delicious taste you have never had. Delicious has always been a subjective feeling, just like Taiwan's stinky tofu. Some people love it deeply, but it is a monster in the eyes of foreigners; Find your own way to extract gold and try it constantly. You will also be your own coffee master.

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