The Brewing Variables of Extraction

The Brewing Variables of Extraction

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The Brewing Variables of Extraction

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The Brewing Variables of Extraction

Three Questions with IWCA Executive Director Blanca Castro

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The Brewing Variables of Extraction

The Brewing Variables of Extraction

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

The Brewing Variables of Extraction

One major "question" for me lately (which is more like a compilation of many smaller questions) has been, if we mix and match the brewing variables which make up extraction, what kind of equivalence or significance can be attributed between the different ones for a particular brew, and why.

For instance, all of these (to name just a few) can increase extraction:
– Longer contact time
– Finer grind
– Higher water temperature

So a question is, let's say you increase contact time (like in an immersion brew) to elevate extraction yet grind coarser to compensate, the question is why would this be preferable to grinding finer but reducing contact time? If both of these elements can balance extraction and produce a balanced brew, which one should be chosen and are they truly equivalent? I understand that certain brewing methods preclude this possibility like in Espresso you simply must grind very fine and if grinding even remotely out of that range you will generate no pressure due to lack of puck resistance, or for Pour Over, if you grind too fine you also increase contact time by virtue of the brewing method, but these specifics are not as important as the general concept here being, swapping different methods of increasing or decreasing extraction to produce a balanced brew – which should be used and why?

To give an actionable example – with my Moka Pot, I can grind finer and start with a higher water temperature which reduces contact time (due to the brew finishing much earlier), or I can grind coarser and start with colder water to increase contact time. I've tried both of these methods and they both work to create balanced brews – the question is which method should be used and why, and is there really any guiding principles here other than "just cup for the rest of your natural born life and draw your own conclusions"?

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The Brewing Variables of Extraction

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

The Brewing Variables of Extraction

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