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Extraction Guide

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Vanessa Cepeda
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193 views1 page

Extraction Guide

Uploaded by

Vanessa Cepeda
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

EXTRACTION GUIDE

UNDEREXTRACTION IDEAL OVEREXTRACTION

SENSORY MARKERS

SALTY BALANCED DRY


Sour Complex Bitter
Very Simple Sweet Dirty Aftertaste

PROBLEMS

Low Extraction High Extraction

SOLUTION
To Extract More ---> <--- To Extract Less

+Water -Water
+Time -Time
+Fine +Coarse
-Dose +Dose

This is a graphic representation of your sensory experience when you extract coffee. It doesn’t always have a direct relationship with percentage extraction (E%) because
it is a simplified graph showing the dissolution process of many chemical compounds with different organoleptic properties. What we can affirm is that there is no doubt
that body or strength have no direct relationship with extraction: you may find an underextracted coffee with high/low body and viceversa.

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