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Most coffee lovers enjoy the taste of their drink without the idea of what coffee extraction implies.

Do you know that you often forgo the quality of your coffee by the lack of information regarding its extraction?

Despite being the least understood aspect of coffee brewing, extraction is crucial in the entire process. It further determines every factor regarding coffee outcome- the taste, the smell, the acidity, as well as the body.

If you truly adore coffee, you definitely won’t wish to miss out on enriched tastes and flavors. As you read further, you will learn significant aspects revolving around the same, which will help you make the best choice of coffee, for ultimate satisfaction.

Do you understand the true meaning of extraction? Are you aware that every small brewing modification leads to a more significant impact on the coffee’s flavor?

Besides, there are also ways in which you can control the extraction power to better your coffee. Everyone would wish to have incredible powers over their coffee’s flavor.

Find out all these essential factors below:

How Does Extraction Works? - An Overview

Coffee brewing is whereby you mix water plus the coffee grounds, such that water removes the acids, oils, flavors, and all other essentials from the base.

Typically, the water sucks out these necessities from the beans. It, afterward, breaks up and dissolves all these things, hence the outcome of liquid coffee.

Things like sugars and acids are suspended and dispersed quickly than the other materials such as oils and solid particles, which take more time to disperse.

Usually, an extraction that is well-balanced contains richer flavors, good acid content, incredible taste, as well as some feel of slight bitterness to complete the whole flavor outcome.

Besides, the over-extraction aspect comes about whenever you extract outside the sweet point. This means that you extract too much from the grounds.

Note that; over-extraction is a steady, ongoing transition, such that in the long run, the coffee may be somewhat over-extracted or extremely over-extracted.

Often, there are apparent signs, which indicate that your coffee is over-extracted. You can find out the over-extraction factor by observing, as well as realizing the following aspects

1. The overpowering bitterness

As a part of the flavor, people usually misunderstand the bitterness factor.

Note that the finest coffees worldwide do have some bitterness feel.

This hint often manifests in the spicy, dark chocolate or woodiness flavors, which ultimately, balances the coffee’s flavor and acidity, making it extremely pleasant to your taste buds.

However, the kind of bitterness described in this content is the in-your-face bitterness, which does not intensify the strength or complexity to the other flavors. It instead, overshadows them.

Behind the bitter coffee is the extraction of a cluster of bitter chemicals from the ground. Apart from caffeine, these chemicals naturally extract after everything else pulls out.

Coffees roasted extremely dark usually have much of these bitter chemicals generating from the beginning.

Thus, whenever you buy coffee beans from a dark-roasting company, your coffee may often taste as the over-extracted kind.

To avoid this mishap, ensure you acquire the expertly-roasted beans.

2. Dry and Scratch Tongue Feel

Can you picture when you’re taking your anticipated tasty cup of coffee, only to get some dry sandpapery mouth feel?

A sensation like the drink took away all of your mouth’s moisture. How devastating! Yes, this is known as astringency.

It compares to when you are drinking a dry wine or black tea. It is a clear sign of over-extraction.

The sensation presents due to polyphenols, micronutrients that are common in every plant type. The chemicals taste bitter, hence the dry feeling, which comes due to the soaking up of the natural lubricant in your tongue, as well as the binding of your saliva proteins.

The reaction may sometime present forcefully, such that your mouth feels like sandpaper, or like something scratching the back of your tongue whenever you swallow.

3. An aroma that is dry and monotonous

Can you imagine how disheartening it can be when you’re anxiously waiting for that first sip of your desirable coffee, only to find it plain and monotonous?

The bitterness generating from over-extraction can, at times, kill other flavors, hence making your ultimate drink appear dull and boring.

If you’re sure that your beans weren’t old and rotten, then this monotony is a result of over-extraction.

Note that under-extracted coffee, can as well exhibit a thin and dry flavor, but now in a different state. In this case, there’s an extra bitterness that completely overshadows the flavors, even when in a mug.

What are the Frequent Mistakes that Contribute to Over Extracted Coffee?

If you are a victim of over extracting coffee, do not be disheartened, coffee experts also brew the dull and bitter coffee overtime. You can over-extract your coffee in varied ways.

The following are the most frequent brewing mistakes that lead to the over-extraction of coffee, which you can easily avoid.

1. Brewing extensively

Whenever you brew for too long, the yummy flavors released from the ground start releasing the bitter chemicals continuously

2. Extreme agitation

Whenever you brew with a method that involves shaking, stirring, or swirling, you may over agitate. The more forceful you are with your brewing, the quicker the extraction occurs. In this case, you may non-deliberately over-extract.

3. Extra fine grinding

Extremely fine coffee grounds causes the water to extract materials from the ground quicker than it should. It is, thus, the same as brewing extensively.

4. Too much use of water

Extreme pouring of water over the grounds quickly leads to the over-extraction of coffee. For instance, if you pour beyond your intended water weight, all the additional water only pulls out the extra materials, which make your brew over-extracted. Ensure you work with the golden ratios.

5. Lack of filter removal

Leaving your pour-over filter placed on your brew for additional minutes will kill your coffee’s flavor gradually. The water slowly drains through the grounds, hence the final poor results. Ensure that when your pour-over dripper seems almost totally drained, you take out the filter.

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