What changes occur in the taste of hand-brewed coffee during the extraction process?

As our pace of life continues to accelerate, drinking a cup of coffee to refresh our minds has become our daily routine. As a coffee lover, making a cup of hand-brewed coffee is also essential. So do you know what changes occur during the extraction process of hand-brewed coffee? Today I will show you how to make hand-brewed coffee.

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Front extraction

The front extraction of hand-brewed coffee generally refers to the period of steaming, which is generally about 30 seconds. Too long or too short a time will affect the taste of the coffee. I have tried drinking coffee at this stage alone, and it is easy to produce a monotonous flavor, so it makes people feel uncomfortable.

Mid-section extraction

The middle extraction generally refers to about 40 seconds after steaming. Compared with the front extraction, the flavor becomes richer and the sourness becomes weaker, but the aroma is still not rich enough and the bitterness will be enhanced.

Post-extraction

The latter part of the extraction refers to the period from the middle part of the extraction to the end of the extraction, which is generally about 40 seconds. Its taste is more balanced. The balanced extraction we pursue is to have a rich aroma, moderate sourness and bitterness. If you deliberately pursue a certain flavor, it may cause the loss of other flavors.

Summary: The extraction time of hand-brewed coffee is very critical. Too long or too short a time will have a great impact on the taste of the coffee. The extraction process goes from a monotonous taste to a gradually balanced taste. If the extraction is too long, it will lead to excessive bitterness.