COFFEE BREW RECIPES + EXTRACTION
Recipe Collection + Principles of Extraction
In this article, I will briefly explain the brewing recipes published by THE WORD COFFEE and the three basic principles of extraction that are essential to know when adjusting recipes yourself.
THE WORD COFFEE Recipe Collection
*Updated regularly
1 : Drip brewing recipes using a dripper
2 : Brewing recipes using other brewing methods
3 : Recipes for flash-chilled and cold-brewed iced coffee
4 : Recipes for dip-style coffee bags
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・ICED
The Principles and Basics of Coffee Extraction
1 : The progression of extracted components
Coffee components generally dissolve in water in the following order: acidity → sweetness → bitterness → astringency and other off-flavors.
You control the flavor by ending the extraction at any point during this progression.
For example, if you like acidic coffee, use light-roasted beans and end the extraction while acidity and sweetness are being extracted. If you like bitter coffee, use medium-dark to dark-roasted beans to bring out the bitterness and end the extraction before off-flavors appear.
2 : Extraction efficiency
Generally, the amount and speed at which components are transferred to the liquid are referred to as extraction efficiency. For example, when comparing extraction efficiency with the same extraction time, the results are as follows.
・ High extraction efficiency = faster amount and transfer of components = stronger, more concentrated liquid
・ Low extraction efficiency = slower amount and transfer of components = weaker, less concentrated liquid
The most common ways to adjust extraction efficiency are adjusting the water temperature and grind size. Generally, a higher water temperature and finer grind increase extraction efficiency, resulting in a stronger liquid, while a lower water temperature and coarser grind decrease extraction efficiency, resulting in a weaker liquid.
Based on this principle of extraction efficiency, you adjust the recipe by adding various variables as needed.
- This time, I will omit the more technical topics of TDS and yield.
3: How different brewing methods affect component extraction
・ Pour-over, immersion, and semi-immersion
The brewing method is the first important factor that greatly affects the flavor of coffee. You need to choose the best brewing method depending on your purpose and the kind of coffee you want to express.
・ In a single-hole conical dripper such as the V60, components continue to transfer to the water while pouring. This is called pour-over. It offers a wide range of expression and tends to result in clearer flavor profiles.
・ Due to its structure, a 2- or 3-hole trapezoidal dripper limits the amount of liquid that falls through. Also, because water accumulates in the dripper, the components become slightly saturated, making over-extraction (extracting too many components) less likely and tending to result in a milder flavor. This is called semi-immersion.
・ French presses and dip-style coffee bags immerse the grounds in water to extract the components. This is called immersion. As time passes and saturation is reached, the progression of components slows down, making it less likely to develop off-flavors and resulting in a milder flavor.
*Saturation = the state where the concentration of components in the liquid reaches overall equilibrium
Pour-over requires a certain level of brewing skill, so it can be considered suitable for advanced brewers. On the other hand, because it offers a wide range of expression, it is the best brewing method for pursuing your preferred flavor.
Semi-immersion is suitable for beginners because the dripper controls the amount of water that falls through. It is also widely used by professionals because it is highly reproducible.
Immersion is the easiest method, allowing anyone to brew coffee with the same flavor. Cupping is also performed using immersion. (Strictly speaking, cupping is done using a slightly different method than a French press because negative component evaluations are also conducted.) The disadvantage is that it is difficult to make the fine flavor adjustments and expressions possible with pour-over.
Including the blooming time, the total extraction time and the progression of components are naturally determined as a result of creating a recipe based on the principles of the brewing method and extraction efficiency.
I have briefly explained the basic principles of extraction, but understanding these three principles, which are surprisingly often overlooked, may reveal new insights for those who are struggling with unsuccessful extractions, flavors that do not match their goals, or not knowing the cause.
"The coffee you think is the most delicious is one that only you can brew"
Based on this idea, THE WORD COFFEE pursues and publishes simple recipes with as few variables as possible to make them easy to adjust when brewing yourself, and continues to share various information about extraction on the blog and other platforms.
I hope this article helps you even a little in your search for the recipe that will lead you to the coffee you think is the most delicious.
*THE WORD COFFEE also publishes recipes on YouTube.