The Basics of Coffee Extraction
Summary
TLDRIn this informative video, Paul dives into the art of coffee extraction, a crucial yet often overlooked aspect of brewing. He explains that the balance of fats, acids, sugars, and plant fiber determines the flavor profile, with under-extraction resulting in sourness and over-extraction in bitterness. Paul outlines four key variables—grind size, brew time, temperature, and brewing ratio—that can be adjusted to control extraction, offering viewers a guide to mastering the perfect cup of coffee. He encourages experimenting with these variables to enhance both the brewing process and the final taste experience.
Takeaways
- 😀 Coffee is essentially a combination of water and extracted compounds from coffee beans, including fats, acids, sugars, and plant fiber.
- 📚 Extraction involves the process of water pulling flavors from the coffee bean, with the goal being to extract fats, acids, and sugars while minimizing plant fiber.
- 🍯 The taste of extraction can be described as sour for under-extracted coffee and bitter for over-extracted coffee, with a balanced extraction avoiding these extremes.
- 🔄 Four variables impact coffee extraction: grind size, brew time, temperature, and brewing ratio, each playing a role in how flavors are extracted.
- ⚙️ A finer grind exposes more of the bean's interior to water, leading to increased extraction, while a coarser grind does the opposite.
- ⏱ Longer brew times result in more extraction, as water has more time to interact with the coffee grounds.
- 🌡 Hotter water temperatures increase extraction rates due to the increased movement of water molecules, while cooler temperatures slow down extraction.
- 💧 A higher brewing ratio (more water to coffee) leads to more extraction, as more water is available to pull flavors from the coffee grounds.
- 🔍 Understanding these variables allows one to adjust a brewing recipe to achieve a desired extraction level and, consequently, flavor profile.
- 🛠️ Experimenting with different variables can lead to discovering new brewing techniques and flavors, encouraging coffee enthusiasts to explore beyond their usual methods.
- 📈 The video encourages viewers to try a variable they haven't used before to control extraction, potentially enhancing their coffee experience.
Q & A
What is the basic composition of coffee?
-The basic composition of coffee is essentially bean and water, where water extracts compounds from the coffee bean.
What compounds does water extract from coffee beans to make a cup of coffee?
-Water extracts fats, acids, sugars, and plant fiber from coffee beans to create a cup of coffee.
What is the ideal point for coffee extraction according to the video?
-The ideal point for coffee extraction is to extract the fats, acids, and then sugars, while minimizing the extraction of plant fiber.
What are the taste characteristics of under-extracted and over-extracted coffee?
-Under-extracted coffee tends to taste sour, while over-extracted coffee is bitter. A balanced cup of coffee avoids these extremes.
What are the four variables that can impact coffee extraction?
-The four variables that can impact coffee extraction are grind size, brew time, temperature, and brewing ratio.
How does grind size affect the extraction of coffee?
-Finer grinds increase the surface area for water to extract compounds, leading to more extraction, while coarser grinds result in less extraction.
How does brew time influence the extraction process?
-A longer brew time allows for more extraction as water has more time in contact with the coffee, whereas a shorter brew time results in less extraction.
What is the relationship between water temperature and coffee extraction?
-Hotter water leads to more extraction due to increased molecular movement, while cooler water slows down the molecules and results in less extraction.
How does the brewing ratio affect the amount of extraction?
-A higher brewing ratio, meaning more water, leads to more extraction because the water extracts more compounds from the coffee. A lower brewing ratio results in less extraction.
Why does using more water in the brewing process increase extraction?
-Using more water increases extraction because the additional water extracts more compounds from the coffee, including plant fiber, once the acids, fats, and sugars have been extracted.
What challenge does the video suggest for the next cup of coffee?
-The video challenges viewers to try using a variable they haven't used before to control extraction, potentially leading to a new and surprising coffee experience.
Outlines
👨🍳 Coffee Extraction Basics
Paul introduces the concept of coffee extraction, emphasizing its importance in achieving the perfect cup of coffee. He explains that coffee is essentially a mixture of bean and water, where water extracts compounds like fats, acids, sugars, and plant fiber from the bean. The goal is to achieve a balanced extraction of fats, acids, and sugars while minimizing plant fiber. Paul outlines the consequences of under-extraction (sour taste) and over-extraction (bitter taste), and highlights the four variables that can be adjusted in brewing to control extraction: grind size, brew time, temperature, and brewing ratio. He provides a brief explanation of how each variable affects extraction and invites viewers to explore a summary chart in the video for more details.
🔧 Controlling Extraction with Brewing Variables
In this paragraph, Paul delves deeper into how to manipulate the four brewing variables to control extraction. He explains that a finer grind increases the extraction rate by exposing more of the bean's interior to water. Conversely, a coarser grind reduces extraction. Paul also discusses the impact of brew time, noting that a longer time results in more extraction, while a shorter time yields less. Temperature is another key factor, with hotter water leading to increased extraction due to the increased movement of water molecules, which in turn extracts more compounds from the coffee. Lastly, he addresses the brewing ratio, explaining that a higher ratio of water to coffee increases extraction because the water seeks to extract more flavors from the finite amount available in the coffee grounds. Paul concludes by encouraging viewers to experiment with these variables to enhance their coffee brewing skills and possibly surprise their taste buds.
Mindmap
Keywords
💡Extraction
💡Coffee Bean
💡Fats and Acids
💡Sugars
💡Plant Fiber
💡Under-extracted
💡Over-extracted
💡Grind Size
💡Brew Time
💡Temperature
💡Brewing Ratio
Highlights
Extraction is the key process in coffee brewing, transforming beans and water into a flavorful cup.
Coffee is essentially a combination of bean, water, fats, acids, sugars, and plant fiber.
Fats and acids are the first compounds extracted from coffee beans, followed by sugars and then plant fiber.
Under-extracted coffee tends to be sour, while over-extracted coffee is bitter.
A balanced cup of coffee avoids the extremes of sourness or bitterness.
Four variables in brewing can impact extraction: grind size, brew time, temperature, and brewing ratio.
A finer grind size increases extraction by exposing more of the bean's interior to water.
Longer brew times result in more extraction, while shorter times result in less.
Hotter water temperatures lead to increased extraction due to increased molecular movement.
A higher brewing ratio with more water leads to more extraction of coffee compounds.
A lower brewing ratio with less water can lead to under-extraction if not enough is used to extract all the flavors.
Adjusting grind size is one of the easiest variables to change for altering extraction.
Some brewing devices make controlling brew time easier, such as the French press.
Molecular friction caused by hotter water against coffee beans results in more extraction.
Using ice cubes on coffee grounds demonstrates the absence of extraction at very low temperatures.
Understanding these variables allows for better coffee brewing recipes and techniques.
The video encourages viewers to experiment with different variables to find new extraction techniques.
A summary chart is provided for quick reference on how to control extraction with the four variables.
Transcripts
yo yo paul here so today we're going to
talk about extraction
and this is going to be a a super juicy
video because it's the one thing
that i wish someone had taught me in my
early coffee days
if you break down coffee to its basic
forms it's pretty much
just bean water it's water that has
extracted some compounds
from the coffee bean let's talk about
what the water
actually extracts from the bean what is
it
what makes a cup of coffee coffee well
it's the balance of fats acids
sugar and plant fiber
the first thing that gets extracted are
fats and acids
after that the sugars start breaking
down
and if you keep on pouring a lot of
water it will go into the plant fiber
itself if you stop too early you might
not have extracted all the sugars
creating a under extracted cup if you
extract it for too long
you will bring in plant fibers creating
a over
extracted cup so the ideal point is to
extract the fats acids and then sugars
and try to minimize the plant fiber
aspect
now what does extraction taste like well
i've made a video on that so you should
check out that in the description
but in a nutshell under extracted is
sour
over extracted is bitter and a balanced
cup
has none of the qualities of either
under or
over extracted coffee
there are four different variables you
can change in your brewing recipe
that can impact extraction the four are
grind size brew time temperature and the
brewing ratio
feel free to skip forward in the video
to this time stamp if you want a
quick summary chart on how the four
variables can control
extraction the first one grind size
so how can you change grind size to
impact extraction finer grinds
equal more extraction
coarser grinds equal less extraction but
how does this work let's
just wrap our heads around this so by
grinding a bean finer
what you're doing is you're exposing the
insides of that bean
to water which then leads to a increase
in extraction and this is one of the
easiest
variables to change because most people
unless you're using pre-ground beans
can just turn a knob on their grinder to
then change
their grind size another variable you
can tweak
is time so how can you control time
to impact extraction longer brew time
equals more extraction shorter brew time
equals less extraction the reason why
this works is that
the longer the water is in contact with
the bean
the more it extracts some brewing
devices
can control time easier like the french
press
the clever dripper and the inverted
aeropress method because all the water
is in contact with the beans
until you decide to stop the extraction
with other brewing devices like a pour
over the liquid leaves the brewing
device
which then stops that liquid from
extracting
more from the coffee the next variable
you can control
is temperature now the way temperature
impacts extraction
is that a hotter temperature equals more
extraction
a cooler temperature equals less
extraction
why does hotter water extract more
from the coffee bean so let's look at it
from a molecular
level what is boiling water it's pretty
much
just h2o molecules
moving around trying to break free from
each other
and if they do break free from each
other they become
water vapor now this movement over here
is
what's causing the extra extraction
so once those h2o particles come in
contact with coffee beans
that extra friction causes more
extraction
now the opposite is also true where
cooler water
slows down the molecules which then
causes a slower extraction
if you put an ice cube on coffee grounds
there is no extraction at all so the
last way you can control
extraction in your coffee is through
your water to coffee ratio
and the way it works is that a higher
brewing ratio
equals more extraction while
a lower brewing ratio equals less
extraction
so the reason why increasing the brewing
ratio
increases extraction is because when
you use more water in your recipe that
water
also wants some of the action of the
extraction
and sadly enough coffee has a finite
amount
of good coffee flavors that it can give
to the water
so when you're pouring your water the
coffee will start giving out its
acids and fats and then it will be
giving out as sugars
and then when that extra water comes in
it'll be like oh i don't have any more
acids fats and sugars well here's some
plant fiber
and that is why using more water
increases
extraction now the flip side is that
when you start using less water
it will be giving out the acids and fats
and then there won't be any more water
to then start extracting those sugars
now that you know how to control
extraction through the four variables
size brew time temperature and the
brewing ratio
you can now look at a brewing recipe and
understand
why it wants you to do specific steps to
then brew a better cup of coffee
and for your convenience here is a chart
showing all the different ways
you can control extraction with these
variables
for your next cup of coffee i challenge
you to try to use a variable that you
haven't used before
to then control extraction who knows
you might not just surprise yourself but
also your taste buds
so if you've liked this video make sure
to subscribe
hit that like button and perhaps hit
that bell if you really like the content
right now we're aiming to post at least
one video every week
and i hope to see you there in the next
one
until next time peace
you
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