![\"What](\"https:\/\/urbanbeancoffee.com\/wp-content\/uploads\/2021\/06\/jack-carter-ic-p_bohKCo-unsplash-scaled.jpg\" "\\"What")
<\/span><\/p>\nIn the context of coffee, this process is the extraction of substances from ground coffee when it is brewed.<\/p>\n
Quite simply, extraction is when water takes compounds from ground coffee beans.<\/p>\n
Extractable substances are divided into two classes:<\/p>\n
- \n
- Soluble substances \u2014 components that give coffee its taste and aroma<\/li>\n
- Insoluble substances \u2014 solid particles and oils that give the coffee its density, taste, and aroma<\/li>\n<\/ul>\n
Extraction is the process that transforms water and ground coffee into an aromatic beverage with a unique flavor profile.<\/p>\n
It’s important to find the optimal extraction for your given coffee and brewing method.<\/p>\n
How Does Extraction Work?<\/h2>\n
Coffee beans contain several hundred different substances that affect the taste of brewed coffee.<\/p>\n
It takes time for these substances to dissolve in water.<\/p>\n
Some dissolve quickly, while others dissolve slowly.<\/p>\n
The different extraction rates of the components is the most important feature of brewing coffee.<\/p>\n
From these rates follows a whole list of tricks that will allow you to make a delicious cup of coffee.<\/p>\n
We’ll talk about the tricks later, but first let’s look at coffee components by group\u2014that is, by how quickly they dissolve in water:<\/p>\n
First group<\/h3>\n
Organic acids such as malic and citric acids, as well as volatile aromatic substances, dissolve most rapidly.<\/p>\n
How does this affect coffee?<\/p>\n
These substances lead to fruit, floral, and berry aromas as well as acidity.<\/p>\n
Second group<\/h3>\n
Caffeine, caramelized sugars, and components formed during the Maillard reaction dissolve a little more slowly.<\/p>\n
These components are responsible for caramel, vanilla, bread-like, chocolate, and nutty aromas.<\/p>\n
Third group<\/h3>\n
Chlorogenic acids and some other organic substances dissolve most slowly.<\/p>\n
They bring bitterness and aromas of tobacco, coal, ash, malt, etc. to the drink.<\/p>\n
Of course, coffee also contains bitter substances that extract quickly, as well as acidic components that extract slowly. But there are fewer of these, and they don’t have a very strong effect on taste.<\/p>\n
What Affects Extraction?<\/h2>\n
Let’s review what to watch out for to extract coffee well.<\/p>\n
Water<\/h3>\n
Water composition and temperature directly affect the extraction process.<\/p>\n
There are three parameters to consider here:<\/p>\n
1<\/strong><\/p>\n
Mineralization<\/p>\n
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If the water has a high mineralization, it will not be able to extract enough soluble substances from the coffee.<\/p>\n
The brewed coffee will have a weak and unexpressed taste.<\/p>\n
Water with low mineralization, though, will sharpen the taste nuances of the drink.<\/p>\n
Therefore, it is best to use water with a low mineral content when making coffee, or pass the water through a filter.<\/p>\n
2<\/strong><\/p>\n
Alkalinity<\/p>\n
<\/strong><\/p>\n
Water with a high alkalinity index neutralizes acids in coffee and makes the drink dull, without pronounced acidity. It can also give coffee a chalky aftertaste.<\/p>\n
Water with a low alkalinity leads to an unbalanced drink with too pronounced an acidity.<\/p>\n
3<\/strong><\/p>\n
Water temperature<\/p>\n
<\/strong><\/p>\n
The optimum water temperature for extraction is 185\u2013208\u00b0F (85\u201395\u00b0C).<\/p>\n
Coffee shouldn’t be brewed with boiling water as the high temperature will ruin the flavor profile of the drink.<\/p>\n
Water temperature is a great field for experimentation because different temperatures give different concentrations of soluble substances in the finished drink.<\/p>\n
In most cases, extraction at higher temperatures produces a more concentrated beverage, increasing your perception of acidity and bitterness.<\/p>\n
Lowering the temperature slightly allows for a softer drink.<\/p>\n
There’s so much to know about how water affects the taste of coffee.<\/p>\n