Coffee Extraction Compass: Learn How To Use The Coffee Compass To Get Amazing Coffee Brewing

Vietnamese Coffee Exporter

Learn How To Use The Coffee Compass To Get Amazing Coffee Brewing: The Coffee Extraction Compass is a simple tool designed to make it easy to improve your coffee-making with filters. If your coffee doesn’t taste good, the extraction compass can make specific recommendations to guide you toward a more robust, balanced cup of coffee.

About Coffee Extraction Compass

Compass Coffee Extraction is a “Vietnamized” version of Coffee Compass from Barista Hustle. The original Coffee Compass was first introduced in 2017, and tens of thousands of readers have used it. So this is not a tool created by Helena Coffee Vietnam. However, we have made a lot of tweaks and recompiles into Vietnamese to ensure it can be more useful in our coffee experience. You can download the free PDF of this poster to print or display it anywhere.

Because it is a simulation tool, Helena Coffee Vietnam has made this work based on our knowledge, and of course, it may not be entirely suitable for all readers, all coffee lovers. However, by sharing Compass Extract, we hope to be able to inspire and call for constructive contributions from the coffee community itself. Leave your feedback in the comments so we can improve this tool – and make it more accessible to more people.

Using Coffee Extraction Compass

Don’t let the looks of Compass Coffee Extraction fool you, the use of this tool is straightforward; you can start with the following steps:

  1. The extracting compass is designed to be intuitive and relatively lovely, so you can download the PDF, print it, and hang it where it’s most visible. Or you can click the “Download” button to watch it live.
  2. Start brewing your coffee with a filter (recommended), Espresso (limited).
    If you come across any negative flavor attributes, look for them on the compass (there are Vietnamese words to make it easier to understand).
  3. The compass will tell you how to move toward the circle’s center, where a balanced extraction is achieved.
  4. In the next brew, follow the directions from the compass, and feel it!
Compass Coffee Extraction: The red attributes are usually negative and indicate a (severe) imbalance, and the blue properties show a good dark soy extract that could be improved. Source: Prime Coffee.

Let’s take an example:

You start brewing a cup of coffee from Cau Dat Arabica beans with the V60 filter funnel and taste it. You and your friends both feel the cup of coffee is too bitter (bitter than you expected for this bean). Thus, the attribute word “Bitter” (Bitter) is on the right edge of your la. You can see the arrow pointing to the center with the instruction “ Extract less/ More coffee ”. You now have two ways to improve your extraction:

  • Extract Less: A coarser grind and a shorter incubation time.
  • More Coffee: Fixed the amount of water and increased the amount of coffee; Or fix the amount of coffee and reduce the amount of water to brew.

That way, you can start over with fine-tuning based on your feelings and suggestions, improve your brew, and gradually understand how it works!

Understanding the instructions on the Coffee Compass

When enjoying coffee, make sure your coffee cup is in Balance, slightly unbalanced (appears as one of the blue attributes), or completely unbalanced (not appetizing). ) with the expression of negative attributes in red. This way, you can choose a more sophisticated and efficient method. It is assumed that a balanced cup of coffee will have a harmonious expression of sensory attributes.

Although “balance” is still a subjective concept, “My balanced” coffee may be more acidic than your “balanced” coffee. However, there are certain objective grounds to support the concept of equilibrium, and we can test it. We are ideally based on the harmonious presence of four organoleptic attributes: Flavor,  Aftertaste,  Acidity, and  Body. If a feature is missing or dominates strongly or noticeably, the coffee will be considered “out of balance.” And that is reflected in the sensory terms mentioned in the extraction coffee brewing compass.

Red attributes

For severe imbalances (red attribute), it is recommended to use the extraction improvement methods marked in red (Extract More & Extract Less).

  • Extract More: Finer grind and/or longer brewing time.
  • Extract Less: A coarser grind and/or a shorter incubation time.

These recommendations were made by Barista Hustle (in the first version of Coffee Compass). We have relied on our experience in measuring coffee concentration and extraction percentages in many attempts to agree with the advice. This. Because just by grinding coarser/finer coffee, your extracted flavor will have noticeable changes. In other words, these are the most straightforward options – the most effective.

Blue attributes

For a relatively palatable cup of coffee, it’s only slightly off Balance with the symbolism of the blue attributes. Semantically, you’ve got a “relatively good” cup of coffee, so you can continue to fine-tune the grind or brew time. Also, you can change the amount of coffee or the amount of water to fine-tune the taste better.

  • Less Coffee: Fixed the amount of water and reduce the amount of coffee, Or fix the coffee dosage and increase the amount of brewed water.
  • More Coffee: Fixed the amount of water and increase the amount of coffee, Or fix the amount of coffee and reduce the amount of water to brew.

We recommend you change the brew ratio (by reducing the amount of coffee or water) because this group of options will directly change the extracted flavor of the coffee in many other ways together. Or scientifically speaking, affecting the phase ratio means that you have changed both the concentration and the extraction rate; if you don’t understand this purpose, you should do it last!

Some notes to use a coffee compass for brewing espresso, brew drip coffee, cold brew, and adjust the taste

Compass Coffee Extraction is designed for brewing coffee primarily by the percolation method.

It can be used for both immersion and espresso. However, due to the specificity of Espresso, this brewing method can carry similar flavor expressions but the method used to achieve a balanced coffee is slightly different. You can check out the Espresso series of articles to learn more.

However, sometimes, the negative taste comes from the nature of the coffee. For example, a dry, acrid flavor can result from poor extraction of the coffee, but it can also result from underripe or under-roasted coffee. If you’ve followed the suggestions on the compass, and the taste is still wrong, chances are it’s not an extraction error but an error in processing or roasting.

🙂 Finally, Use Coffee Extraction Compass, share it with your friends, and let us know what we can improve by commenting below!

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  • Primecoffea, La Bàn Chiết Xuất, tháng hai 3, 2023


Helena Coffee Vietnam

Helena Coffee Processing & Export in Vietnam | Helena., JSC, which was established in 2016, is a Vietnamese coffee exporter, manufacturer & supplier. We provide the most prevalent varieties of coffee grown in Vietnam’s renowned producing regions.

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