@wavecoffeeacademy: The size and consistency of coffee grounds play a crucial role in determining whether your coffee is over-extracted, under-extracted, or balanced. Here’s how these extraction issues arise and what causes them: 1. Over-Extraction Over-extraction happens when coffee grounds are exposed to water for too long or the grounds are too fine, allowing excessive flavors to be pulled from the coffee. This usually results in a bitter, harsh taste. Fine Grounds: Smaller grounds have a larger surface area in contact with water, making it easier for water to extract more compounds. If the grounds are too fine for a specific brewing method, they over-extract, leading to an overly bitter flavor. Longer Brew Time: If coffee is brewed for too long, even with the right grind size, extraction continues, pulling out more bitter compounds. 2. Under-Extraction Under-extraction occurs when water doesn’t have enough contact with the coffee grounds, or the grounds are too coarse, resulting in a sour, acidic, or weak flavor. Coarse Grounds: Coarser grounds have less surface area, so fewer flavor compounds are extracted within the same brewing time. This results in an underwhelming, sour, or weak flavor profile. Shorter Brew Time: If the coffee is not brewed long enough, even at the correct grind size, only the most acidic compounds are released, leading to under-extraction. Striking the Balance Finding the right grind size for your specific brewing method (e.g., espresso, French press, drip coffee) helps control extraction. Generally, finer grinds are suited for faster extractions like espresso, while coarser grinds work better for slower methods like a French press. Matching grind size with brewing time and method is key to achieving a balanced, flavorful cup. #coffeetiktok #coffee #academy #fypシ #video #wavespecialitycoffeeacademy #kathmandu #baristalife #trendingvideo #baristatraining

wave speciality coffee academy

Open In TikTok:

Region: NP

Sunday 27 October 2024 08:18:21 GMT