Questions tagged [extraction]

The tag has no usage guidance.

Filter by
Sorted by
Tagged with
0 votes
0 answers
5 views

Pour over for single cup brew not extracting caffeine?

So I kind of do a pour over method but I do the following steps: boil the water put the grounds into the water stir the mixture and let it sit for 30 seconds to 1 minute pour the mixture of grounds ...
mchid's user avatar
  • 251
0 votes
0 answers
32 views

How much does a metal filter affect extraction time?

I'm investigating reusable metal filters for drip coffee makers or pour-over, and the information online seems counter-intuitive. Online discussion about the difference always describes how the metal ...
Dolly's user avatar
  • 131
1 vote
1 answer
151 views

How much caffeine is extracted from roasted ground coffee beans?

What is the percentage of caffeine extraction when brewing coffee? In other words, how much of the caffeine in ground coffee dissolves in hot water? Is it correct that the degree of extraction is ...
Artem's user avatar
  • 11
1 vote
1 answer
123 views

Gaggia Classic crema is a bit "bubbly"

I've got a Gaggia Classic (this particular model) that I've been doing some light mods to (changed 12 bar spring for a 9 bar, lower drip tray and so on). Anyway, lately I've noticed that the crema ...
Daniel's user avatar
  • 23
0 votes
1 answer
86 views

What is the minimum amount of coffee that produces the maximum possible concentration?

There are several posts about "good" ratios of coffee and water, but the answers are somewhat subjective. I'm not asking about "good", or "best", or ideal acidity or ...
Ray Butterworth's user avatar
1 vote
1 answer
67 views

Does this dialog from a TV show describe an actual procedure during coffee making?

This is from one of the episodes of Conan O'Brien's show. In this video he takes one of his staff members to a coffee roasting house. There is a short technobabble at one point in the video: https://...
user17915's user avatar
  • 113
1 vote
2 answers
221 views

What happens when you brew coffee for a long time and/or on a high temperature (above 100°C)?

Does anybody know, what happens, when you brew coffee for a long time and/or on a high temperature (above 100°C). I found only this: Temperature affects the solubility and volatility of the coffee ...
Michael's user avatar
  • 13
5 votes
1 answer
164 views

Espresso: How much can coffee choice affect the porosity of the coffee puck?

So this has happened to me: I bought a pack of pretty well-looking coffee, using the same approach as for other coffee beans (even the ones from the same "brand") I prepared an espresso, and ...
exa's user avatar
  • 226
1 vote
2 answers
136 views

My coffee isn't acidic enough?

This question is difficult to google because of the overwhelming amount of people looking for less acidic coffee, but... My (very cheap) 4-cup Cuisinart drip-style coffee maker (like the kind you'd ...
speedfranklin's user avatar
0 votes
1 answer
184 views

Aeropress: at what stage does most of extraction happen?

While making coffee using the Aeropress, there are a number of stages that happen in sequence. For example, Initial pour of small quantity of hot water Stirring for about 10-20 seconds Pouring of the ...
Sridhar Ratnakumar's user avatar
7 votes
1 answer
300 views

Troubleshooting Moka coffee grind size vs sediments

I recently received as a gift a pack of pre-ground coffee that was supposed to be incredible, but I just can't get it to work. I'm still getting used to my Moka pot, so its normal that I don't get a ...
villasv's user avatar
  • 230
1 vote
2 answers
305 views

How do I make a single shot of espresso with a semi-automatic machine?

I just bought this Barista express from Breville. How long is the extraction time for singe shot, 9 gramme coffee? Also i did a double shot, setting is at 7 and grind amount in the middle... how do I ...
Gabor's user avatar
  • 11
1 vote
1 answer
447 views

What are the best single shot filter baskets

I'm using a Gaggia classic with the 58mm diameter portafilter that comes with it. I basically only drink single shots, but they are still difficult for me to get right. My grinder is a baratza encore, ...
dmh's user avatar
  • 111
3 votes
1 answer
840 views

Can you make good, evenly extracted espresso with a single basket?

I have a Lelit espresso machine which came, like nearly all other machines, with multiple baskets. I got a double (up to 20g), a small double (up to 18g) and a single (up to 9g) basket. The machine ...
technical_difficulty's user avatar
0 votes
1 answer
219 views

Is diluting filter concentrate after the brew the same as brewing with the additional water?

Recently moved from a Clever Drip coffee maker to an Aeropress. I brew using a 60g to 1 ltr ratio often brewing 24g yielding 400ml on the clever drip and 12g to 200ml on the Aeropress. If I am brewing ...
jack murning's user avatar
0 votes
1 answer
144 views

What is the industrial method for extracting caffeine to make decaf? [duplicate]

Is this a solvent extraction method? If so what solvent is used and if it is organic, do the manufacturers verify elimination of a certain percentage of residual solvent?
Joe's user avatar
  • 103
3 votes
1 answer
185 views

What does over-extracted taste like?

The recipe says to stir less if the coffee tastes over-extracted and to stir more if it tastes under-Extracted. Is this different from stonger and weaker? What does extraction taste like?
Bruce Dimon's user avatar
1 vote
2 answers
121 views

Does an inconsistent roast affect espresso extraction? If so, how?

I'm not really asking about flavour, I understand that an inconsistent roast causes inconsistent flavour. My question is how it affects the extraction itself. Does an uneven roast lead to an uneven ...
JJJ's user avatar
  • 1,368
2 votes
1 answer
286 views

How much volume of the shot should pre-infusion take up?

The espresso machine I use at work has a pre-infusion step. I've been wondering if the volume of the pre-infusion affects the shot, especially the pressure of the main extraction.
FrenchDavid50's user avatar
1 vote
2 answers
239 views

When dialing in a pour over, what factors indicate a change in water temperature might be necessary?

I’ve been experimenting with my v60, EK43, refractometer and variable temperature kettle. I understand somewhat how grind size, water-to-Coffee ratio, agitation etc. affect extraction, but I am ...
Jonathan Muse's user avatar
2 votes
1 answer
8k views

Single shot extraction time in Breville Barista Express

I have got a Breville Barista Express just before a couple of days and I am trying to make the best single espresso shot I can make with this machine at home. For the last two days I was playing and ...
Anis's user avatar
  • 71
0 votes
1 answer
292 views

How to keep the time before coffee get out of the machine?

I just bought a Nuova Simonelli Musica + Eureka Mignon, so I'm practicing extracting a shot. I am trying to make the extraction lasts 25 sec. But when I start the extraction, I first have ...
Juliatzin del Toro's user avatar
3 votes
2 answers
886 views

What is the best way to clean a refractometer?

I just purchased a refractometer and the manual mentioned cleaning it very often and very emphatically. So what is the best way to clean it? It is a VST inc Lab Coffee iii Digital Refractometer.
Jonathan Muse's user avatar
3 votes
2 answers
2k views

How does one calculate extraction percent?

I am reading “Everything But Espresso” by Scott Rao and am in the chapter “The Coffee Brewing Control Chart”. In the section “How to Calculate Extraction without a Chart”, he says you need three ...
Jonathan Muse's user avatar
1 vote
2 answers
282 views

How could I improve extraction and yield more coffee when brewing with a filter?

By my estimate 1 pound of course ground coffee leaves about 900 grams of concentrate in the wet grounds after filtering. In a perfect world with 100% extraction we could get about 54 cups of coffee ...
Bob Campbell's user avatar
2 votes
2 answers
120 views

Is there a composition available about how the main parameters influence coffee taste?

There's lots of information available about the influence of various parameters on coffee taste, but it's scattered across the internet. On top of that, most answers and articles are packed with ...
Bart's user avatar
  • 121
3 votes
3 answers
280 views

What acids are there in coffee?

I don't know what acids extract with what temperature. For example, in 93 °C what acids hurt and what acids extract. I want to know for better flavor and less bitterness in my espresso, what can I do?
iman.farahani's user avatar
6 votes
5 answers
18k views

Can you use sparkling water to brew coffee?

Has anyone ever tried it yet? What flavor/mouthfeel/extraction benefits are there, if any?
farankoshan's user avatar
7 votes
1 answer
2k views

Cold brewing at varying temperatures - How does steeping temperature affect extraction?

I've always cold brewed at ambient temperatures (typically in the 68-74F range). I've recently been speaking with people who say that they only cold brew at refrigerated temperatures, stating that it ...
brendo234's user avatar
  • 401
4 votes
3 answers
969 views

Options for measuring TDS - Suggested refractometers

I'm looking for some options for measuring TDS. Everything seems to point back to the VST Refractometer, but at $700+ I'd like to try some other options first. I founds a low cost TDS meter on ...
brendo234's user avatar
  • 401
5 votes
9 answers
25k views

Why does my moka pot sputter?

I have an old 6-cup moka pot (bialetti) that I recently replaced the filter and the rubber gasket (bialetti brand), however the extraction time seems a bit long, bubbles to soon(almost immediately) ...
caveman39's user avatar
4 votes
1 answer
281 views

Optimal moka pot size for flavor extraction?

My hunch is the smaller the moka pot, the higher the pressure buildup, resulting in higher extraction. Is this true and are there any other variables that may negate this theory?
caveman39's user avatar
4 votes
2 answers
63 views

Could light transmittance be used to timely determine extraction?

I was wondering if I could get perfect extraction timing by measuring the light transmittance (of course with the same coarseness of grind) like a Beer's law sort of thing. Anyone have any readings? ...
Joshua Ye's user avatar
8 votes
3 answers
9k views

How to reduce sourness in my moka-pot brew?

so most things I read say the common problem with a moka pot is a bitter, over-extracted brew, so I'm confused as to why I'm getting the opposite. Here are the beans I'm using- http://www....
Robin's user avatar
  • 143
4 votes
1 answer
905 views

Are there any Alternatives to using a Refractometer to determine extraction

Wondering if anyone has used a refractometer or knows of any other method to measure a coffee extraction (or dissolved solids)?
Guenther's user avatar
  • 125
5 votes
1 answer
281 views

How to make Turkish coffee in a syphon?

I've been experimenting with my Syphon to make turkish coffee, my thoughts on the matter are that using the syphon without a filter would allow the water to boil, move to the upper chamber, let the ...
PabTorre's user avatar
  • 645
10 votes
1 answer
794 views

Espresso - Dose affecting extraction time disproportionately

I have a Pasquini Livia 90 and a Baratza Vario Ceramic grinder. I'm finding that the only way to tame my extraction speed is by over dosing the basket. Specifically, by loading the basket so heavily ...
pakeha's user avatar
  • 201
11 votes
3 answers
14k views

Hario V60 Plastic Dripper vs Ceramic Dripper: Is there any difference in brew quality?

I am planning on purchasing a V60 and was wondering if there was any difference between the brew produced by the plastic and the ceramic Hario V60?
Stanimiroff's user avatar
5 votes
1 answer
392 views

Ideal Way to control shot extraction with Gaggia Classic

Wanted to know if anyone has a really good, possibly verified method of controlling shot preparation and extraction with an unmodified Gaggia Classic espresso machine. I don't have, nor do I want to ...
Steven Vaccaro's user avatar
9 votes
1 answer
27k views

Does using two paper filters in a drip machine strengthen flavour?

From time to time, I find myself somewhere, where I have to make coffee using a drip machine. Often it is one that takes flat-bottom, paper filters. When I am in this situation, I am usually working ...
Patrick Sebastien's user avatar
7 votes
1 answer
6k views

Can caffeine be extracted by the body when digesting coffee grounds?

I'm told my great-grandmother used to drink the coffee, then eat the grounds with some sugar. Assuming there was caffeine left in them, is the body able to extract caffeine from coffee grounds by ...
Ludwik's user avatar
  • 1,259
4 votes
1 answer
2k views

Why does some coffee "hit me" harder than other coffee? [closed]

I've had all types of coffee, but certain brands or preparations seem to get me more 'speeded up' (like Starbucks coffee) than others. What causes certain coffee to be more "stimulating" than other ...
jetlej's user avatar
  • 159
10 votes
1 answer
1k views

What do the terms extraction and strength mean?

A number of questions use the terms extraction and strength in a broad sense like "how much stuff comes out of the coffee beans." But "technically" speaking: What do the terms extraction and strength ...
hoc_age's user avatar
  • 8,455
41 votes
1 answer
2k views

How will "cold brewed" coffee differ from traditional hot-water extraction methods?

Generally speaking, what do "cold brewed" methods hope to achieve compared to the more traditional hot-water methods of extraction? Does the amount of caffeine vary between hot brewed and cold ...
Alex's user avatar
  • 1,682
7 votes
1 answer
485 views

When to use stirring to increase extraction?

I often find that some methods of brewing for a particular implement differ on whether or not to stir the grounds at some point in the process. I understand that stirring while brewing should ...
BrettAM's user avatar
  • 173