Before starting our morning activities or after our evening activities, we often need a cup of coffee to enjoy. Behind the cup of coffee you drink, there is a process that must be carefully considered so that you can enjoy coffee to the fullest. Let’s see how to enjoy coffee optimally below!
Does coffee need to be extracted?
It is not just a process of dissolving coffee grounds in hot water. It takes dedication and skill to get it right. There are many factors to consider in the coffee extraction process from the ratio of water to coffee, the precision of the grind level, the roasting level of the coffee, the temperature of the water and the amount of time required.
Extraction is simply the method by which we dissolve the flavor and other components of coffee. When coffee is brewed, hundreds of unique compounds are extracted from the coffee beans into the water.
The extracted compounds have a direct impact on the flavor and aroma of coffee. Extracted coffee usually contains the following water-soluble compounds, including :
- Caffeine (bitter)
- Acids (some of which create a sour or sweet taste)
- Lipids (viscosity)
- Sugar (sweetness, viscosity)
- Carbohydrates (viscosity, bitterness)
The process of extracting coffee will not remove the caffeine, but only dissolve the extract compounds from the coffee into the beverage.
Special factors in Espresso coffee extraction
As coffee brewers, conquering the Espresso machine to create a cup of delicious Espresso is our noble task. Because it is not easy to serve Espresso that is as expected, not over-extracted or under-extracted. Coffee does need to be extracted, but the key is balance. To serve Espresso with a balanced flavor character, many things need to be considered of course, including:
Ground size
Ground size is the result of grinding the coffee beans. The first aspect that can be played with is the adjustment grinder. For Espresso, a fine, powdery grind is generally recommended. Ground sizeaffects the tamping process and the final result.
The grinder has several settings for the fineness of the grind. If it is too fine, the coffee is difficult for water to pass through because the distance between the coffee particles is too tight. This is what allows the coffee to be over-extracted. However, if it is too coarse, then the water flows too easily and extraction cannot occur completely, aka under-extracted. It is best to use a level ground coffee size, for a thick and unbroken extraction.
Water used and water temperature
How water plays a role in brewing coffee is very important, because coffee is dominated by water. When coffee grounds are extracted into a cup of coffee serving, it is largely coffee water. The mineral and calcium content of the water used is instrumental in optimizing the flavor characteristics of the coffee powder, which is also related to the temperature of the water during extraction. Generally, the water temperature that is able to give a balanced flavor impression when extracting Espresso is at 90 – 96 degrees Celsius.
Coffee weight
The appropriate amount of coffee can help to achieve the desired level of consistency. Generally, a single shot contains 30 – 45 milliliters. The amount of coffee powder itself consists of 12 – 18 grams compacted in a portafilter. As for double shot espresso, the standard used is usually 18 – 21 grams of coffee powder. The ideal measure of Espresso extraction volume is about 30 milliliters per glass. If the weight used is appropriate, the Espresso produced will have the right body (texture) and intensity (flavor produced by the Espresso). Proper extraction can also be seen from the extraction duration. It usually takes about 25 – 30 seconds from the initial extraction stage until the glass is filled with 30 milliliters.
Espresso ratio and extraction time
According to the language, dose is a measure, which determines how much Espresso will be served. Measurements are also related to the selection of the ratio of coffee grounds to brewing water used to serve Espresso.
Quoted from Barista Hustle, to experiment with finding a balanced flavor from Espresso, do not manipulate the amount of Espresso used. And to determine whether the Espresso is stronger or weaker and to set the Espresso brewing time, there is no need to change the Espresso measure. Simply measure the Espresso to determine how much Espresso serving is desired.
The ratio of coffee grounds to water used for the shot will determine how the flavor is characterized. This extraction time is the length of time the brewing water flows over the coffee grounds, forcing the coffee grounds to be extracted into Espresso. Generally, the extraction time is not long, about 25 to 30 seconds of water flowing over the coffee grounds to the spout that will release the Espresso.
Distributing and leveling
This distribution is done before tamping. This technique is done so that all the coffee grounds are spread throughout the portafilter so that when tamped there are no clumps or solid coffee grounds. This helps to ensure that each coffee powder is thoroughly infused with brewing water at the same pressure and speed during extraction. Some baristas have different distribution techniques. Some just flatten it using their fingers and focus on tamping, and some use distribution tools such as OCD (Ona Coffee Distributor), Funnel, and other tools.
Tamping
Tamping serves to compact the ground coffee in the portafilter. It takes practice and repetition to get the right tamping pressure. The average density of the coffee after tamping determines the quality of the extraction that occurs in the coffee machine.
When tamping Espresso this is a crucial consideration, how strong should the pressure be to tamping the coffee powder on the portafilter. It can be said that tamping is a kind of decisive result, the stronger the tamping pressure, the denser the coffee powder and the brewing water will slow down during extraction. On the other hand, if the tamping is too slow, the steeping water will flow quickly, commonly referred to by baristas as “ngucurur”.
From these three things, to manipulate the extraction, baristas will take the approach of analyzing the flavor characteristics and speed of Espresso during extraction. Only then do you come to a conclusion as to whether the coffee grounds, distribution or tamping should be changed to regulate extraction. But before deciding what to change to optimize extraction, it’s good to know what happens to the coffee grounds in the portafilter when it is flowing with brewing water.
Back to the previous point, the ground size produced by the coffee grinder needs to be considered. If the ground size is too fine, strong tamping may make the coffee not come out. Conversely, if it is too coarse with weak tamping, it will make the ground coffee not dense and then make the Espresso result too thin and seep water.
The correct tamping position is for the elbow to form an angle of approximately 90 degrees to produce even pressure. When we do the wrong tamping, the Espresso result is not the same from both spouts. This means that Espresso can only come out of one of the spouts. Indicates that the tamping process is still skewed or uneven.
Over-extracted coffee
It is also possible to overextract the coffee during the brewing process. Here are some key characteristics to determine if the coffee has been over-extracted, and the coffee needs to be re-extracted.
Bitter taste
Extracted coffee often tastes bitter due to the loss of acids and important compounds during the extraction process.
Dry
Extracted coffee is like tasting unsweetened black tea and is the result of chemicals that cause dryness in coffee, such as polyphenols. These chemicals are what create the dry sensation in the mouth.
Feels empty
Extracted coffee will often taste lifeless, empty and devoid of its main components. There was a lack of flavor and character and was a less than desirable experience.
Under-extracted coffee
Here are some key characteristics to determine if the coffee is under-extracted.
Sour taste
The acid in coffee when balanced can bring the flavor of coffee to life, creating a wide variety of flavor combinations, from strawberry, orange, chocolate or even apple. If the coffee is under-extracted, the sourness is too sharp.
Salty taste
Extracted coffee can have a salty flavor that can be tasted along with other sour flavor characters.
Balanced extraction
Balanced coffee is something to aim for during the extraction process. Here are some signs to look out for when it comes to making perfectly extracted coffee.
Sweet and ripe
With well-extracted coffee, the acidity is balanced and positive with just the right amount of sweetness and ripeness. A sweet coffee will be able to smell the aroma.
Complex acidity
The acidity is good, complex, definable, and will be reminiscent of certain fruits or types of wine. If the acidity is so strong, it can determine the various flavors of other fruits.
Coffee apparently needs to be extracted and in the right way
Extraction happens every time we brew coffee. When coffee meets water, it picks up the aroma, flavor and other substances that we enjoy in a cup of coffee. In other words, the drink inside the cup is coffee bean extract.
When brewing coffee, there are several parameters that must be controlled in order to achieve the ideal extraction. If the extraction is not optimal, two things may happen: under-extraction or over-extraction.
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