Coffee Extraction | Six Different Coffee Extraction Methods
Even if the same type of coffee beans are used, the extraction method will produce differences in the coffee's flavor. Today, let's explore six different extraction methods.
() Immersion Extraction
The principle of immersion extraction is to fully mix coffee grounds with hot water in a container, then allow it to stand for a period of time before extraction.
According to the difference in grind and water temperature, it will extract coffee with different tastes by affecting the degree of contact between coffee powder and water, as well as the coffee powder stirring and coffee powder separation speed.
Tools: AeroPress, French Press, Clever Dripper etc.
Advantages: Better balanced flavor, easier to extract soluble parts, high tolerance
Disadvantages: Overall extraction efficiency is low
() Simmer Extraction
The principle of simmer extraction is to mix coffee grounds and water in a container and then cook it.
Because of the high temperature, it's difficult to continue extracting, and the water boils, which causes a lot of bubbles and is likely to overflow.
Tools: Turkish Coffee Pot
Turkish coffee is not common, and its flavors are mainly divided into bitter (Skaito), slightly sweet (Metrio) and sweet (Gligi). The cooking method is mainly using a stainless steel pot called Briki to grind the coffee powder very fine, and then directly put it into the pot to cook until it boils, then turn off the fire, and pour it all into a cup.
Turkish people drink coffee, the residue is not filtered out. Because the coffee is ground very fine, most of the coffee powder will settle at the bottom of the cup. But when drinking, you can still drink some fine coffee powder, which is the biggest characteristic of Turkish coffee.
() Penetration
The principle of penetration is to directly heat the container containing coffee grounds and use steam pressure to circulate hot water to extract coffee.
Hot water boils and rises through steam pressure, passes through the coffee powder pot, then flows out through the tube.
Common tools: Moka Pot
The coffee taste extracted by the Moka Pot is rich and oily, which is the closest coffee taste to espresso.
() Filtration
Filtration extraction is a simple method of pouring coffee grounds into a filter cup and then pouring hot water into it, and then using a serving pot to receive the extracted liquid.
The common filtration is hand-dripping, but hand-dripping has many extraction tools, and the extraction principle is all filtration, while the coffee flavor will change due to the difference in grind, technique, water temperature and filter paper.
Because there are many kinds of hand-dripping extraction tools, its advantages and disadvantages are also many.
() Vacuum Filtration
Vacuum filtration is most representative of the Siphon Pot. It is a two-glass pot fusion immersion extraction method, affected by steam pressure, the hot water after heating will flow from the lower glass pot to the upper pot, then use the pressure difference between the two pots to filter and extract coffee.
Siphon coffee has a rich, thick and smooth taste, but it's a little difficult to grasp the extraction, if the water temperature is too high, the coffee will be bitter, and long soaking will cause bitterness.
() Pressure Infusion
Pressure infusion is mainly espresso, concentrated coffee. Concentrated coffee uses high temperature and high pressure to press and extract ground coffee.
The concentration, fragrance, oil and solid dissolved are relatively high. When extracting espresso, the coffee flavor is affected by the amount of grind, temperature and pressure.
