COFFEE BREW RECIPES & EXTRACTION
COFFEE BREW RECIPES + EXTRACTION
Recipe Collection + Extraction Principles
This time, I will simply explain THE WORD COFFEE's collection of brewing recipes and the three fundamental extraction principles you need to know to help you adjust your own recipes.
THE WORD COFFEE Recipe Collection
*Updated periodically
1: Drip brewing recipes using a dripper
2: Brewing recipes using other brewing equipment
3: Flash brew and cold brew iced coffee recipes
4: Dip-style coffee bag recipes
・HOT
・ICED
Coffee Extraction Principles and Basics
1: Progression of extracted components
Coffee components generally dissolve into water in the order of acidity → sweetness → bitterness → astringency and off-flavors.
The flavor is controlled by stopping the extraction at any desired moment during the progression of the extracted components.
For example, if you prefer acidic coffee, use light roast beans and stop the extraction within the range where acidity to sweetness is extracted. If you prefer bitter coffee, use medium-dark to dark roast beans to bring out the bitterness and stop before off-flavors emerge.
2: Extraction efficiency
Generally, extraction efficiency refers to the quantity and speed of components moving into the liquid during extraction. For example, when comparing extraction efficiency over the same brewing time, the results are as follows:
・High extraction efficiency = Larger quantity and faster movement of components = Higher liquid strength and concentration
・Low extraction efficiency = Smaller quantity and slower movement of components = Lower liquid strength and concentration
The primary methods for adjusting extraction efficiency are adjusting water temperature and grind size. Roughly speaking, a higher water temperature and finer grind will increase extraction efficiency, resulting in a stronger liquid, while a lower water temperature and coarser grind will decrease extraction efficiency, resulting in a weaker liquid.
Based on this principle of extraction efficiency, recipes are adjusted by adding various variables as needed.
- This time, we will omit the more technical aspects of TDS and yield.
3: Principle of component extraction based on brewing equipment
・Percolation, Immersion, Hybrid Immersion
Brewing equipment is the first crucial factor that greatly influences the taste of coffee. You need to choose the optimal brewing equipment based on your purpose and the type of coffee you want to express.
・In conical drippers with a single hole, such as the V60, components continue to move into the water as hot water is poured. This is called percolation. It offers a wide range of expression, and the flavor profile tends to be more defined.
・Trapezoidal drippers with 2-3 holes restrict the amount of liquid that drips due to their structure. Also, as hot water accumulates in the dripper, the components become somewhat saturated, which relatively reduces over-extraction (too many components being extracted) and tends to result in a milder taste. This is called hybrid immersion.
・French presses and dip-style coffee bags extract components by immersing the coffee grounds in hot water.This is called immersion. As time passes and saturation occurs, the progression of components slows down, making it harder for off-flavors to emerge and resulting in a milder taste.
*Saturation = The liquid component concentration reaching an overall state of equilibrium.
Percolation requires a certain level of brewing skill, making it suitable for advanced users. However, since it offers a wide range of expression, it is the optimal brewing equipment for pursuing preferred flavors.
Hybrid immersion is suitable for beginners because the dripper regulates the amount of water flow. It also offers high reproducibility, making it frequently used by professionals.
Immersion is the easiest method, allowing anyone to brew coffee with a consistent taste. Cupping also uses immersion. (Strictly speaking, cupping also evaluates negative components, so it is performed somewhat differently from a French press.) The disadvantage is that it is difficult to make fine adjustments and express flavors as precisely as with percolation.
The total brewing time, including bloom time, and the progression of components are naturally determined as a result of creating a recipe based on the principles of brewing equipment and extraction efficiency.
I have simply explained the basic extraction principles, but for those who are struggling with extraction not going well, not achieving the desired taste, or not knowing the cause, understanding these three principles, which are often overlooked, should reveal new insights.
"The most delicious coffee can only be brewed by yourself."
Based on this idea, THE WORD COFFEE strives to create and publish simple recipes that minimize variables to make them easy to adjust when brewing yourself, and continuously shares various information about extraction on its blog and other platforms.
I hope this article will be helpful in your search for the recipe that helps you find the most delicious coffee.
*THE WORD COFFEE also publishes recipes on YouTube.