The final and most crucial stage, after roasting the Ipomol, in making coffee, is its extraction. After all, a coffee drink is an extract, that is, a solution of substances extracted from a powder. The degree of ground coffee, the amount of coffee powder, water quality and temperature are the “participants” in this process, each of which can affect its course..
Extraction of ground coffee beans or how to brew coffee, the degree of grinding, the ratio of coffee to water, its quality and temperature.
The taste and aroma of coffee is determined by the amount of aromatic and flavoring substances transferred to the drink when coffee powder interacts with water. The first – aromatic substances – are extracted earlier. The second – flavoring components – more slowly. The extraction rate, i.e. the rate of extraction of the ingredients of the coffee ingredients, is largely dependent on grinding.
this process is accelerated, since the total surface from which the extraction is carried out is large and the time spent on it will be less. The optimum temperature for extraction is 93 degrees, the limit is 96 degrees, that is, it is near the temperature of the boiling point. Knowing this, in no case should you bring the coffee to a boil and even more so boil it.
In the latter case, substances that spoil the aroma of even high-quality coffee can pass into coffee. That is why coffee is not brewed in technological terminology, but brewed. Now the saying “boiling kills coffee” will become clear. It is valid to the letter.
The effect of water quality on making coffee.
Extraction also depends on the quality of the water used for this purpose, because the wakofee is essentially a mixture of ground coffee powder and water – solid and liquid components. That is why water is considered no less important component for preparation than coffee itself. If the water does not meet the required taste or worse – with the smell of bleach or cloudy, you can’t count on delicious coffee.
Meanwhile, the “cocktail” that the water pipe splashes out can only be called good drinking water with a stretch of the imagination, turning a blind eye to the fact that it contains various kinds of by no means harmless impurities: chlorine, iron, lead, aluminum, copper, pesticides and others, although they are present within acceptable limits.
In fact, the presence of chlorine in water leads to the formation of complex compounds that are very harmful to humans and which increase the incidence of cancer. At high concentrations of iron in water, according to doctors, liver disease is possible. The problem is also the hardness of water, determined by the amount of calcium and magnesium salts dissolved in it.
Due to the excessive stiffness of the dishes, scale is formed. According to doctors, something like her may be deposited in the kidneys of a person. Hence the high percentage of kidney stones today. Even the short list of “defects” of water given above convinces us that water should be cleaned, although this deprives it of some trace elements, but makes it harmless to humans.
It is better to provide microelements to the body through the consumption of vegetables and fruits. Moreover, in order to get a daily dose of minerals only from water, a person needs to drink 50 liters a day. You can correct the situation by using spring water, mountain river water, running water from glacial lakes, etc..
If this is not possible, then you need to prepare water for coffee in advance. To do this, open the water tap for 2-3 minutes until the water becomes cold, or let it stand for some time. Cool the water in the refrigerator, as well as use distilled water to make coffee, should not. Water should not be too hard, not too soft, odorless, without any taste impurities.
The correct ratio of coffee powder to water.
Finally, the extraction of coffee also depends on the amount of coffee powder taken, or rather, on the correct ratio of it to water. The degree of grinding, the ratio of the amount of coffee and water – this triad should be in a verified optimal ratio and arbitrarily change it, so as a result you do not get a tasty, tonic drink.
If, for example, it is necessary to prepare coffee of a weaker concentration, do not manipulate the amount of water, as this changes the extraction conditions and the coffee will turn out to be tasteless, without aroma. It is better to dilute the already prepared coffee with boiled hot water.
On the other hand, putting a lot of powder does not mean that the coffee will taste better. With a high concentration, the aroma and taste of coffee can change for the worse, a bitter taste will prevail in it. Not to mention the excessive dose, which is also not good for taste.
Therefore, it is clear that when preparing coffee, the approved standards for laying its components should be observed. Coffee experts recommend 10-12 grams of coffee powder per 180 grams of water, and for double-strength coffee, the same amount of powder per 90 grams of water. In any case, as they say, everything revolves around these numbers.
Of course, one cannot impose this rule on everyone. Each of us is able to make our own opinion about the taste of coffee that he loves. However, such an assessment will undoubtedly be subjective, because it is determined by habit, individual taste and depends on how long you have been a fan of coffee, on the lifestyle – each person has a different.
Finally – from age, and hence from health status. The average person can distinguish up to 2,000 smells, and a specialist taster can see up to 10,000. So you should still rely on their professional taste..
Based on Coffee, 333 recipes.