FRESHLY ROASTED COFFEE | SPANOS ZACHARIAS LARISSA
The term coffee extraction describes the transfer of flavor ingredients from the solid to liquid state and includes soluble and insoluble elements. The soluble elements are solids and gases which, while solids, characterize the taste and the gasses of the perfume. Incomprehensible elements are solids and oils which combine to characterize the "body", taste, aroma and aftertaste of coffee. Only 18-22% of the coffee bean is transferred to the beverage and translates to 11.5% strength (acceptable limits of solid coffee concentration in 9998.5% water).
The extraction is the last part of the process, preceded by pre-extraction and increased pressure (in espresso preparation). During the extraction process, hot water comes into contact with the coffee particles, removing the gaseous elements and permeating the solids. The amount of extraction is related to the extraction rate and the contact time of the hot water with the ground coffee. Factors determining extraction Extraction depends on the size of ground coffee molecules, the water temperature, the amount of brown water, and the stirring if it is a preparation of drip coffee.
Factors influencing extraction rate
The temperature of the closure
The temperature of the closure in the case of espresso and the corresponding utensil in the case of drip, the size of ground coffee molecules and the proportion of water quantity of ground coffee are important factors for the ideal extraction rate.
The production quality
The quality and flavor balance are determined by solvent extraction temperature, coffee molecule size, water chemistry and contact time. In addition, the uniformity of the extraction affects the taste.
The water temperature and extraction
The temperature affects both the extraction rate and the flavor. There are ingredients that dissolve faster at higher temperatures but lower. This different switching of solids determines the balance of taste.