Brewing

Vietnamese Coffee Exporter
Espresso Mixing Ratio (2)Brewing

Espresso Mixing Ratio
The Espresso-Brew Ratio is the source code for any espresso, distinguishing Espresso from regular Drip Coffee. However, most of us choose to fix and limit the change in the mixing rate when making Espresso at all costs because it correlates with so many other factors in the extraction process. A decrease in speed equals (%) will change the taste by a significant margin. This has led to one of the most popular trends over the past few years: compliance – …
Under Extract - Weak (poor) extractionBrewing

Under Extract – Weak (poor) extraction
Under Extract - Weak (poor) extraction. The name for espresso coffee has not been extracted with the proper amount of water, resulting in a lack of flavor. Under Extract - Weak (poor) extraction For clarity, we'll set the ideal extraction procedure to zero, and the concepts Under Extracted and Over Extracted will reflect states of departure in the negative (-) and positive (+) directions, respectively. As a result, Under Extracted lacks a lot of taste in the grounds compared to a complete it. …
Water HardnessBrewing

Water Hardness
Water Hardness - The mineral content of hard water is high (as opposed to soft water). When water seeps through limestone formations containing calcium carbonate, magnesium, and other minerals, hard water is generated. This isn't the best water for making coffee. Because hard water contains more minerals, it has a lower ability to dissolve coffee than soft water. The hardness of the water and the process of coffee extraction   Surprisingly, each world location has a completely different view of the relationship between coffee …
Tarry – Burnt tasteBrewing

Tarry – Burnt taste
Tarry – Burnt taste. When coffee is brewed incorrectly, a tarry taste develops as a result of leaving it on a heat source for too long, causing the steam to evaporate and the protein to be scorched, creating a burnt taste.     …
SolubilityBrewing

Solubility
Solubility – Helena Coffee. The term "soluble" refers to compounds in coffee beans that can be dissolved in water. Brewing coAtbasic level, about until brewing coffee, is using water as a solvent to dissolve (dissolvable) chemicals locked in the cells of the coffee bean, or, to put it another way, dissolution. Solubility The solubility of each soluble component of coffee varies - hence the name – solubility. Water takes varied amounts of time to dissolve salts, sugars, acids, phenols, fats and lipids, and …
Percolation Coffee – Drip coffeeBrewing

Percolation Coffee – Drip coffee
Percolation Coffee – Drip coffee, filter coffee, or simply "Drip Coffee" refers to any coffee brewing process that relies on gravity to dissolve the coffee via some form of filter. Percolation Coffee   Water seeps through the ground coffee, absorbs its chemical ingredients, and then travels through a filter, drop by drop, thanks to gravity. In the filter, used coffee grounds are kept. This increasingly popular and relatively new extraction technology is distinguished by its unmistakable look and smooth, clean mouthfeel. Drip coffee has evolved …
Over ExtractedBrewing

Over Extracted
Over Extracted. The term is used in the brewing process (mainly Espresso) when the ground coffee is exposed to hot water and dissolves more than needed, resulting in a bitter and dry taste that overwhelms the senses. Other flavors - also see Extraction fundamentals. Over Extracted When ground coffee is exposed to hot water and dissolves more than it needs to, the result can be bitter and dry, overwhelming the senses. Other tastes - also see Extraction fundamentals. To further explain, each roasted …
Immersion – Soaking MethodBrewing

Immersion – Soaking Method
Immersion – Soaking Method. Immersion brewing is any method of brewing coffee that reaches its maximum dilution at the start of the extraction process. Steeping coffee techniques First, when we think of "immersion," we think of static methods like the French press and cupping, a type of coffee brewing that people spend most of their time with. it's time to soak the coffee in a specific amount of water. Second, pressured immersion technologies like Siphon and AeroPress create a lot of turbulence, which …
Fines – Fine GrainBrewing

Fines – Fine Grain
Fines – Fine grain. Fine particles are the smallest particles produced when coffee is ground; they are described as beans with a diameter of fewer than 100 micrometers. Acceptable also refers to any grain smaller than the bulk of milled grains or consists solely of cell fragments. On the other hand, the fine grain is vital to the espresso extraction process by any definition. Espresso extraction is dependent on surface erosion from the beans (M Petracco, 2005); hence a sizeable fine-grain …
Extraction - Coffee ExtractBrewing

Extraction – Coffee Extract
Extraction - Coffee Extract. The fundamentals of extraction are at the heart of any brewing method or procedure. Even though the essence of the extraction is straightforward: Bring water to a boil, then pour it over the coffee powder to dissolve as much as possible. On the other hand, Extraction is a remarkably sophisticated book that covers a wide range of scientific subjects. You might think that extracting more or less from the coffee grinds would give you a stronger or …
Channeling – Channels To Save LeadsBrewing

Channeling – Channels To Save Leads
Channeling – Channels to save leads. When talking about Espresso coffee, many professionals in the coffee industry use the term "channeling," which means "preserving channels" or "separating channels." We strive to avoid it, but it can be challenging unless you know where the problem originates. So, let's look at what it is, why it is so horrible, how to recognize it, and, most importantly, how to prevent it. What is the definition of channeling?   In a nutshell, this occurs when the water from …
brew-ratio-phase-ratioBrewing

Brew Ratio – Phase Ratio
The phase ratio is coffee to water (or vice versa) in a brewing recipe. For example, 50 percent brew ratio or it = 1: 2 could be used. These factors indicate that the coffee cup is heavier than the coffee powder. Expanding on the preparation, you can use a 1:15 ratio for PourOver techniques, i.e., 15g of coffee for a 225g cup; nevertheless, you can use 22g of coffee for a 30g or 44g cup using Espresso. Brew Ratio Espresso ratios are now …