The Most Important Thing About Brewing Coffee

I won­der, how many of the pro­fes­sional baris­tas know about even ex­trac­tion and it’s ef­fect on fla­vour. Matt Per­ger walks us through the cof­fee ex­trac­tion.

Every cof­fee grind is a slightly dif­fer­ent size and shape, ex­per­i­ences a dif­fer­ent flow and dur­a­tion of wa­ter, and comes from a slightly dif­fer­ent por­tion of the cof­fee bean. This means that every brew is a mix­ture of hun­dreds and thou­sands of in­di­vidual tiny mi­cro-ex­trac­tions. Some are ex­trac­ted more, some are ex­trac­ted less, some sit in the middle. It’s this ca­co­phon­ous mix of dif­fer­ent ex­trac­tions that all work to­gether to make a cup of cof­fee.

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