Extraction
So what we want is somehwere around 18-22% of the solubles. this gives us a great coffee taste with limited bitterness. Thats the technical part of it. How do we know when is 28 and when is 20% extraction. Well that’s a debatable point and its mainly based on hit and trial , an obedient tounge and some patience
Amount of coffee\Extraction time | under extracted | IDeal | Over extracted |
More coffee grounds | Sour , Muddy | Overpowering, Heavy | Over the top bitterness |
ideal | Sour flat taste, simplistic | IDEAL | Bitter Muddy |
Less coffee grounds | Sour, tastses very light | Cardboard like burnt | Bitter Runny |
What we did - we deliberately varied the amount of coffee during the brew process to list down the variations in taste. The base template was still taken from the research by CBI, America.
What we would want you to do -
- Vary the amount of coffee you use
- Find the block which you fall into now
- Then vary the extraction time and coffee grounds and find the ideal set for you
We are sure you will love it
In this 5 part series we will cover more headers so stay tuned for 3 more coming up
Grind- Coming Up
Temperature - Coming Up
Water - Coming Up