Extraction & mdash; this is the release of flavour substances from the coffee powder as a result of its interaction with water.
Extraction depends on the type, type and quality of coffee, on the degree of roasting and grinding of coffee beans. Soluble coffee is therefore called that it dissolves completely, nevertheless, in terms of taste and aroma, it is inferior to natural, since it loses some of them during production.
Extraction is also affected by how water comes into contact with coffee & shy; powder, how the two components are mixed.
Infusion temperature
Important extraction condition & mdash; brewing temperature.
93-96 & deg; C.
That is, when the second stage of boiling of water is achieved.
And although we say & laquo; brew coffee & raquo;, it is just not brewed & mdash; boiling kills the taste and leads to a very rapid (within ten to twenty seconds) volatilization of a significant proportion of aromatic substances.
After five minutes of boiling, the amount of volatile aromatics decreases tenfold!
A matter of fundamental importance for extraction & mdash; ratio of amount of coffee powder and amount of water.
Set rate & mdash; 10-12 grams (1-2 teaspoons) ground coffee per 180 milliliters of water (one cup).
Some drinkers prefer the & laquo; double & raquo; coffee, that is, coffee of double strength, for which ordinary coffee is first boiled, allowed to settle, and then a second portion of coffee is poured. Then it is brought to a boil, quickly removed from the heat and settled again.
If you need to make weak coffee, then in no case should you change the ratio of coffee powder and water, that is, you cannot simply increase the amount of water during extraction. This will change the extraction process itself and will only worsen the taste of the drink, make it harmful to health.
The way out is very simple: dilute the finished coffee with boiling water.
The ratio of coffee to brewing water is greatly influenced by the national beverage consumption culture.
Latin & shy; Americans, for example, prefer coffee of a higher concentration than Europeans. But among European peoples, there is a big difference in tastes. The French prepare black coffee with a concentration of 5% by weight of water.
Arabs drink the strongest coffee. But do not forget that the dose of Arabic coffee is five times less than European!
Humanity has invented many ways to brew coffee. At first glance, completely different, however, they always perform the same task & mdash; Maximize the flavor and aroma components of your coffee beans.
It is important for every coffee lover to determine for himself what kind and type of coffee he loves, to establish the taste of the proportions of coffee powder and water, the degree of roasting and grinding of beans.
