Ekstraksi adalah proses dimana flavor compounds larut dari kopi bubuk ke dalam air. Memahami science-nya membantu konsistensi brewing.
What is Extraction?
Ekstraksi mengacu pada persentase massa kopi yang larut ke dalam air. Idealnya antara 18-22% dari total weight kopi.
Extraction Yield
Under-extracted (<18%):
- Sour, acidic
- Lack sweetness
- Empty aftertaste
Well-extracted (18-22%):
- Balanced
- Sweet
- Complex
Over-extracted (>22%):
- Bitter, astringent
- Hollow flavor
- Dry mouthfeel
Compounds Extraction Order
First: Acids dan fruity compounds
Then: Sugars dan caramel notes
Last: Bitter compounds dan oils
Variables Affecting Extraction
Grind Size: Finer = faster extraction
Temperature: Hotter = faster extraction
Time: Longer = more extraction
Agitation: More = faster extraction
Brewing Control Chart
Konsep dari SCAA menunjukkan relationship antara strength dan extraction. Target 'ideal box' dimana kopi strong enough dan properly extracted.
Practical Tips
- Start dengan recipe established
- Adjust grind size pertama
- Use scale dan timer
- Taste critically
- Keep notes
