Extraction plays the most important role in making a cup of coffee, whether it is hand-droplet filtration, Espresso enrichment, or any way of making a cup of coffee.

Ideal Six Modes of Extraction

Each coffee appliance is a different extraction mode, depending on the equipment used:

Steeping

French filter pressure and Turkish coffee are all made to soak coffee in hot water, and finally, the coffee grounds are separated to produce stronger coffee. Iced coffee is ice-filtered coffee, which can be used to remove miscellaneous powder before drinking.

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Infiltration

The representative example is the mocha pot, where hot water is added to the stove and hot water is heated to extract hot hot water from the coffee pot to the top, using hot penetration to obtain the coffee.

Pour-over Filter

Hand-brewed coffee flushes hot water into the coffee, grinds the grinding coffee powder into the extraction water, and then uses gravity to allow the coffee to flow up and down to complete the extraction. Ice droplets also belong to this low filtration mode.

Vacuum Filtering

Siphon uses vacuum filtration, Syphon uses the siphon principle to suck hot water from the lower pot to the upper pot for coffee extraction, after the extraction process, the heat source of the lower pot takes boiling water will flow back to the lower pot.

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Pressurization

The obvious examples are Espresso enrichment and Aeropress Philharmonic pressure, which uses a high-pressure high temperature, and 9 atmospheric pressures to brew coffee and obtain concentrated coffee; In the latter case, the extraction is done by stirring in hot water and finally by pressurizing the coffee with bare hands.

Each method has its own characteristics, and no particular one is superior to the others. It is possible to extract the good coffee you want to drink by making the right boil, choosing the right coffee beans, and grinding the right grinding.

Extraction Of Hand-Brewed Coffee

Many of the changes in hand-made coffee extraction can be controlled by themselves. And because there are so many variations that allow us to adjust our flavors, Maybe it's too sour or too bitter in someone's mouth, but it's very delicious in your mouth. Then you don't have to succumb to the way others brush out your favorite coffee.

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Grinding coffee beans into powder to increase the contact area of coffee with hot water

Coffee beans produce many chemical reactions during roasting. These processes, such as the Mena reaction, make coffee beans produce a scorched aroma and many of the coffee should have more ripening aroma factors. The degree of roasting also determines the sour, sweet, bitter, and thickness of the beans. Usually, more fragrant coffee beans are treated with lighter baking. The deeper the baking, the more bitter it will be. How to balance the sour, sweet, and bitter of a coffee bean depends on the skill of the bean dryer. After roasting, coffee beans will have many small holes. If a one-way air valve hole is not used in the packaging, the fragrance factor of coffee will be lost.

Dissolve coffee aroma factor in water through dissolution and diffusion

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The flavor of coffee is extracted by dissolution and diffusion. The hollow of grated coffee bean cells after hot water flows in, The gas is squeezed out of the cell, creating a visual effect that expands when hot water is initially washed down. Hot water into coffee cells dissolves the flavor of the coffee. A higher concentration of concentrate is obtained, which is left to dissolve for a period of time. Subsequent water injection uses diffusion, and higher concentrations of the coffee extract can turn hot water into a liquid of the same concentration, an action also known as stuffing.

Remove The Brewed Coffee Slag

Using too fine or too coarse grinding can change the extraction process. If too coarse, the dissolving effect will be too low, resulting in insufficient coffee taste; On the contrary, if it is too thin, it will release the bitterness too much. Extraction time can also have an impact, but everyone drinks coffee differently, and it's right to rinse by constantly trying to find their favorite grinding.

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Extraction Of Espresso Concentrations

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

Choice Of Grinders

The bean grinder of the espresso is more demanding because of the high temperature and high pressure, and the rapid extraction requires a finer grinding of coffee powder. Too coarse grinding can cause too little touch area and insufficient coffee taste. Mazzer-branded grinders are used in many competitions. Those more suitable for the grinding of Espresso can also be seen in previous grinders recommendations.

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The Choice Of An Espresso Machine

It is more recommended to use a semi-automatic coffee machine. The difference between semi-automatic and fully automatic is the difference between grinding beans. Coffee machines are usually priced, such as Victoria Arduino Black Eagle, designated in the Taiwanese Baristas, an Italian brand founded in 1905 to make better-quality espresso and a common designated machine in all competitions.

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Crema

Crema, also known as Clymma, is an oil-like layer of coffee extract containing oxygen, carbon dioxide, and emulsified grease. Many people see this as a fresh signal of espresso. And pull flowers also use this layer of oil to support milk and milk bubbles.

Gold Extraction

Illustrates that a cup of espresso should require the use of 18-20 grams of coffee powder to produce 60c.c. espresso in 22-27 seconds.

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Over-Extraction

It may be that the water temperature is too high or the extraction time is too long, causing the irritating bitter, sour taste to appear, and the coffee oil layer Crema is slightly inadequate or even dark.

Pre-Steeping

Before the extraction process, some water will be released to soak the coffee powder in advance, which will help the subsequent extraction process to make Crema more beautiful and palatable.

The Conclusion

Each mode of cooking has its length and shortcomings. In fact, there is no need to cling to any iron law, many of which are the product of the rule of thumb. Maybe the way you cook by mistake is as delicious as you ever had, Delicious is always a very subjective feeling, just like Taiwan's stinky tofu, Some people love monsters in the eyes of foreigners; Find your own way of extracting gold, try it, and you'll be your own coffee master.

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