perfectly extracted coffee
writen by : baristahustle.com - matt perger
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| perfectly extracted coffee |
a well extracted coffee is a little miracle. a lot of work has gone into balancing countless variables to produce a tiny cup of deliciousness. it’s imperative to know what this tastes like.
it’s sweet and ripe! acidity is balanced and positive, perhaps complex if you’re lucky and the finish goes forever.
1. sweet and ripe
think of a plum or similar stonefruit as it ripens. at first there’s a lot of acidity and tartness, then it gradually gets sweeter. the sugars are developing and becoming richer, heavier. then it hits a point where just holding the fruit near your nose enables you to smell the sweetness. that’s the sweetness and ripeness you want from coffee.
2. clarity and transparency
if you have over or under-extraction filling up your glass, it’s harder for you to ‘see’ what the coffee really tastes like. generic extraction faults are distracting and can impair the provenance of the coffee you’re serving.
if you have over or under-extraction filling up your glass, it’s harder for you to ‘see’ what the coffee really tastes like. generic extraction faults are distracting and can impair the provenance of the coffee you’re serving.
3. acidity
fine, complex and definable acidity is truly something to taste in coffee. acidity is something that’s incredibly beguiling, but also frustratingly flighty. when you get acidity that reminds you of a specific fruit, or even a wine, you’re in the green. if that acidity is so definable and intense that you can pinpoint a variety of fruit and remember the last time you ate it, you’re nailing it.
fine, complex and definable acidity is truly something to taste in coffee. acidity is something that’s incredibly beguiling, but also frustratingly flighty. when you get acidity that reminds you of a specific fruit, or even a wine, you’re in the green. if that acidity is so definable and intense that you can pinpoint a variety of fruit and remember the last time you ate it, you’re nailing it.
4. finish for days
a good finish continues nearly forever. a sure sign of good extraction.
so that's the good, the bad, and the ugly of extraction and flavour. hopefully now you will notice a few of these flavours in your day to day coffee tasting, and be able to link them with the appropriate level of extraction.
next week, i'll be covering the two main factors involved in changing extraction !
what flavours do you associate with ideal, under, or over-extracted coffee? have you found a good way of communicating those flavours to others? let me know in the comments !
what flavours do you associate with ideal, under, or over-extracted coffee? have you found a good way of communicating those flavours to others? let me know in the comments !
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| 3 possible outcomes of coffee brewing |
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