Pour-Over Coffee Extraction Principles | Extraction Yield | Factors Affecting Pour-Over Extraction

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The Art of Coffee Extraction

Coffee brewing is the art of controlling and balancing the extraction of various components from roasted coffee beans.

Pour-Over Coffee Extraction Process

Pour-over coffee is a process where flavor extraction and filtration occur simultaneously. Extraction primarily happens around the area where water is poured - the more water, the more extraction occurs. Freshly roasted coffee beans produce more carbon dioxide, and these gases prevent water from making full contact with the coffee grounds for complete extraction. Therefore, pre-infusion (bloom) is necessary to avoid uneven extraction and reduced efficiency.

The Principle of Extraction

The principle of extraction involves coffee components transferring from the surface of the coffee grounds into water. As the surface concentration decreases, coffee components migrate from the center of the grounds toward the surface.

Key Factors Affecting Extraction

Several major factors influence extraction:

1. Water Temperature

Water temperature specifically refers to the temperature when it contacts the coffee grounds. Acidity and bitterness extract at different rates - acidity extracts very quickly, while bitterness requires more time. Higher water temperatures accelerate extraction rates, making bitterness more pronounced.

Even in the same cup of coffee after brewing, bitterness and sweetness are more pronounced at high temperatures. As it cools, the perception of bitterness and sweetness slightly decreases, while acidity becomes more apparent.

2. Time

Similarly, longer extraction times result in more pronounced bitterness, with no significant change in acidity. Besides the particle size of coffee grounds, the filter holder is another important factor affecting extraction time. Holders with larger hole areas have relatively shorter extraction times and are less likely to have residual liquid. (1 large hole > 3 small holes > 1 small hole)

3. Coffee Ground Particle Size

The finer the coffee grounds, the higher the extraction rate, and consequently, the more pronounced the bitterness.

FrontStreet Coffee's Recommended Pour-Over Parameters:

V60/90°C/1:15 ratio/medium grind/two minutes

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473