The extraction of coffee is at the core of any brewing or coffee-making process - So, how do you properly make coffee?

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How do you properly extract coffee?
The extraction of the coffee is at the core of any brewing or coffee-making process. When water goes through the coffee, it extracts some of the compounds and flavours and leaves some behind. When making coffee, it is the surprising intricacy of this process that gives us so much of an intrigue as well as frustration.

Sharper, acidic, fruity flavours tend to come out initially, followed by the deep, heavier ones, and lastly, the woody, bitter notes. A well-extracted cup of coffee has a balance of these. This extraction depends on numerous aspects consisting of water flow rate, water pressure, temperature level, coffee grain size and circulation, water quality, and harmony of extraction, among others.

The ideal extraction that often gets cited is 20%, meaning that 20% of the coffee is taken by the rest and the water is chucked into the compost pile. The extraction levels of instant coffee is around 60%, making the immediate coffee process the most efficient preparation method, just not necessarily the most preferable one.

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How are coffee beans dried?
After picking the ripe coffee cherries collected from the Coffea plant, the coffee beans are drawn out by using a particular processing approach. As currently said in our last blog, there are 3 main processing methods: cleaned (or wet) procedure; dry (or natural) process and honey (or semi-dry) procedure.
The Natural Process is the most ancient and straightforward method. The coffee cherry is collected and then set-out to dry with the fruit and skin intact and the coffee beans inside. The coffee bean and the coffee cherry dry together and are separated at the end of the drying procedure.
The drying of natural coffee can take a veteran and is labour-intensive. It requires substantially less water than other processing approaches and is, in this sense, environmentally exceptional. This is also why it is used in parts of the world with water scarcity.
This technique is frequently not the chosen processing choice by farmers since the sluggish and frequently really variable drying conditions makes the coffees establish rotten or overly "cool" flavours. Now you understand!

What is coffee cupping?
There are unlimited flavour notes to coffee. You can practice observing these through a coffee tasting strategy called coffee cupping. In order to achieve the most consistent results, the "cupper" (which could be you) needs to follow really specific but basic treatments:
1. Grind the coffee in a bow
2. Smell the ground coffee
3. Top it up with hot water
4. Await 4 minutes
5. Break the crust that has formed with a spoon and stir 3 times.
6. Smell the aroma as this is occurring and after that you await a further 6 minutes
7. Taste it. Take a sip with a spoon, without interrupting the premises at the bottom.

Then, write down the tasting notes you perceive. In the beginning, it is a great idea to check out the subtleties by concentrating on whether the coffee tastes nutty or chocolaty or whether it has notes of berries or fruit. You can start thinking which berry or fruit it could be when you begin being able to recognize flavours.

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