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ExtractionUpdated 5 months ago

In general terms, the scale of coffee-brewing is primarily dependent on extraction- the act and measurement of the level of coffee that ends up in a final brewed result. Striking the perfect balance throughout the brewing process can be difficult to achieve, but when we can understand some key differences between over-extraction and under-extraction, we can then begin to make changes to our process in order to regain that perfect cup.


Over-Extraction:

  • When coffee brewed on any method tastes bitter and hollow, it is likely over-extracted and was likely brewed too slowly. Over-extraction can occur for a number of reasons, but is typically due to a coffee that was ground too finely, coffee grounds that have been packed too tightly in the brewing vessel (depending on the brew method utilized), or equipment that hasn't been recently cleaned.


Under-Extraction: 

  • When coffee brewed on any method tastes sour and lacks sweetness, it is likely under-extracted and was likely brewed too quickly. Under-extraction can occur for a number of reasons, but is typically due to a coffee that was ground too coarsely, coffee grounds that have been packed too loosely in the brewing vessel (depending on the brew method utilized), or equipment that hasn't been recently cleaned.


For more information, see: Espresso Troubleshooting

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