Glad it was helpful! I felt the same way when I first got into coffee, which is probably the reason why I felt the need to fully understanding the concepts, followed by simple and to the point explanations. Cheers!
I didn't expect too much from this video (entirely my own fault), just because it didn't bear tens of thousands of thumb-reviews; however, it turned out to be an excellent, approachable, and succinct work. Thank you.
You know what they say, go in with low expectations and life (or in this case video) gets pretty good :P Really appreciate the comment, this type of comment is what keeps me motivated to create more content! Cheers!
Great, concise breakdown of the variables! One of my favorite things about brewing coffee it that it becomes necessary to be able to think critically about the process and how every variable impacts the finished product. Again, absolutely fantastic video breaking this down.
I'm glad you liked the breakdown :D Coffee is indeed a fascinating hobby that has many nuanced facets to it! It's not necessary to control them ALL but knowing that the depth is there if you decide to go deeply into the rabbit hole, is great to know 🔥🔥 Cheers!
This deserves so many views. Thanks so much for making this. I was looking hard for the science behind coffee. I've been trying to learn, and YT doesn't have a lot of videos on the science.
Really appreciate the comment!! Coffee is indeed a intricate hobby and I'm glad you like my approach of teaching :D I find that a lot of the coffee content is either super scienc'y or too shallow and vague. So hopefully my content hits that sweet spot inbetween the two camps ☕🔥🔬
Really love videos like this, that explain not just the "what" but also the "why" in general terms to make it applicable towards all scenarios. I've been obsessing over coffee recently and this is a wonderful starting point to tweak parameters for the perfect cup. Thank you!
It really is how my mind works, if I cannot understand the "why" then how can I talk about it and be confident in the information that I pass along. Glad you noticed that and good luck on your new coffee obsession! Cheers :D
Thank you very much for this video, what you explained sounds pretty intuitive, but you reason it very well. It's like everybody wants to share a magical recipe for doing it, not knowing our sharing the reasons behind.
Glad it was helpful! Learning not only what something does but how it does it is something I constantly try to unpack even if it just is for my own curious mind. Cheers!
@@brewinghabits @Brewing Habits I'm from Spain, so I come from a South European / Mediterranean culture where we mainly don't know (in a practical way) and don't drink filtered coffee, even less the American coffee (recently I learn about the difference between them). We just drink Expresso coffee, with or without milk. I'm curious because I feet that in other places they are just the opposite, not sure. I don't see any of your videos about Expresso. It's clear that for tasting it seem the filter coffee is the option to go, But if you drink a good prepared short shot of Italian coffee, you have to love it. I saw a video that help to understand the differences between the two types of preparation, maybe it's interesting for you too: th-cam.com/video/l6KvvOYo01M/w-d-xo.html (sorry I realized now is in Spanish :-/)
@@royguadalupe7521 as a barista, I have quite a lot of experience with espresso too and many of the concepts shared translate well to espresso, just in a more nitpicky level. Recently I've made a few more shorts on espresso and espresso based drinks so I am slowly sharing that avenue of coffee a bit more :P Personally thou, I would never recommend someone getting an espresso setup since it's so much more of a headache to learn. There is also just such a high barrier of entry since the equipment is so expensive. The daily dial in is also such a headache and I would only recommend espresso for high volume places like a Cafe. These reasons are probably why I've somewhat ignored espresso when it comes to coffee content.
Thank you for the detailed explanation, I wish I know these information earlier before buying some different brewing devices (because I was thinking some devices are better than the other). Better late than never I guess 😁
Ahhh, I was the same as you! Kept on buying multiple devices in the beginning of my coffee journey but never tried to master just the process of brewing with one brewing device. With that said, it is indeed better late than never to realize that and change :D
This is the best explanation!!! I have seen a lot of vid. But this one is the best and easier to understand. You explained it very well. Thank you sir. From now on i will follow and subscribe on your channel and i will watch all you videos. Salute sir! 🫡☕️
Hi Paul! That must be one of the best illustrations on the different variables in coffee extraction, I have seen yet! One thing that puzzled my mind a bit was the part in brew ratio about increasing the amout of water to increase extraction. Does that also apply to immersion brew? Forexample when brewing with a Frenchpress, wouldn't more water decrease extraction and make the brew more weak and taste under extracted?
Glad you liked it! It also applies to immersion brewing. Let's see if I can explain it differently~ Consider that each coffee bean has a limited amount of fats, acids and sugars. When you add more water to the Frenchpress, the same amount of beans needs to provide fats, acids, and sugars to a larger water body. Since there aren't enough "good" compounds to extract, it starts extracting plant fibre earlier than expected. Also keep in mind are that water also has a limited capacity. At a certain point, the extraction rate will fall close to 0 as it doesn't have the energy (heat) or capacity (retention) to extract the coffee bean further. With more water used in a Frenchpress brew, there are many "eager beaver" water droplets with available space that want some action of the coffee compounds, leading to plant fibres being extracted. Hopefully, that cleared up some things for ya! On another note, hei! Hyggelig å møte deg :D Var født og pleide å levde i Norge. Jeg antar at du er skandinavisk fra YT navnet ditt :P If this doesn't make sense, then don't worry about it. Just me making assumptions with your YT name lol
@@brewinghabits Okay! Now I get it! For the last few days I have been searching on topics about how bean roasting, breawing ratio, temperature, time, grind size and water quality interact in extracting process. I have understood most of it. But I need to get down with how the preferred 18-22 % solubles are obtained in relation to taste and extraction. I am going to try out your suggestions in the video about how to taste sour, bitter and sweet in under, over and balanced extraction! :D Thanks for the thorough reply! You've got yourself a new subscriber. ;) And on yet another note: Hyggeligt at møde dig også! Du har helt ret med hensyn til mit YT navn.Jeg er født og bor i Danmark. :) Det er godt nok en lille verden! Men jeg må nok heller skrive fremtidige spørgsmål på engelsk af hensyn til de andre seere. Lol
Wooo, knowledge successfully passed on! The one piece of advice I would give you as you dive into the rabbit hole of solubles, extraction and science is that numbers and tastes don't always align. "Industry standards" at the end of the day boil down to the majority preference by coffee educators, and knowledge is constantly evolving! If you have any questions or realizations as you learn about coffee, you know where to find me! Always down to chat coffee :D And yes, I agree that English is ideal for keeping the conversation as open as possible to other peeps!
@@brewinghabits Haha, it was a struggle understanding it, but I made it! :D I absolutly agree. Infact on of the reasons, why I didn't get your point about increasing extraction when increasing the amount of water, was because of another youtuber's video, that eplained extraction a bit different. He did mention that you only want the first 20 % of solubles in the extraction. And depending on the ratio the coffee concentration would be about 2 % in relation to the amount of water. But he forgot to clarify that there is still extraction going on from the less desirable solubles. So, as you clarified more water would still make a strong cup of coffee, but a bitter tasting one. :P Awesome! I am sure there will pop up some more coffee related questions in the nearby future! :) I'll keep it in English for the "peep-people". :D De bedste hilsner, Viggo
Hello Paul, great eyeopener in reg. variables. Only one concern: I always thought (and seen in other tutorials) that higher ratio means MORE coffee in relation to water..??? As I watch your video it's the opposite. It caught me by surprise. So - In order to change the taste (sour/bitter) would it make sense to never touch the ratio aspect, stick with one and rather focus on the other three ? (as James Hoffmann also advised). Wouldn't it eliminate the confusion all together? Wouldn't a higher or lower content of coffee to water increase or decrease ALL factors (fats, acids, sugars, fiber) Equally? Please comment and enlighten me if I'm completely off here. Thanks
Hey Klaus, Yea brewing ratio's are weird so let me break it down differently. Reading a brewing ratio (lets say 1:16), the 1 is grams of coffee and the 16 is grams of water. By increasing the brewing ratio (making the number higher) for each gram of coffee, you will be using extra grams of water (for example, a 1:18 brewing ratio will use 18 grams of water for each gram of coffee). So a higher ratio means more water in relation to coffee. Even James Hoffmann changes brewing ratios and it should just be used as an extraction variable. Locking in your brewing ratio and never exploring it is like never using the 6th gear of your car. It will simplify the process and you can drive fine with the 5 other gears settings but the 6th gear setting adds a different speed to the ride. In coffee terms, a change in brewing ratio changes the body and viscosity of the liquid. The extremes are espresso (1:2 brewing ratio) and a pour over (1:16 brewing ratio). For espresso, you can pull it longer to get Lungo (for example 1:3), you can also pull it shorter for a ristretto (1:1.5). The same range can be applied to other brewing methods like the pour over. When I use a dark roast with a pour over, I lower the brewing ratio (1:14-15) as the emphasis on a thicker body and intensity is key. For a lighter roast with a pour over, I increase the brewing ratio (1:17-18) to get a tea-like body that allows the more delicate acidities and tasting notes to shine through. If you always lock your brewing ratio to a "standard" value, this extra facet of coffee will never be explored. If simplification is the goal then I would recommend doing exploration on what brewing ratios work well for the beans you are brewing with, then lock it in for those beans. With that said, there still needs to be exploration to find the right brewing ratio that suits your beans and brewer. Fats, acids, sugars and fibers are extracted at different rates and in different parts of the brew. Think of how butter (fats) melts really easily in a pan (or by hot water), while sugar and solid fiber particles take longer and more heat to break down. Fats and acids are the first ones that are extracted by the water, then the sugars, followed by plant matter. This is why under-extracted cups are sour (because it has mostly fat and acid compounds) and over-extracted cups are bitter (because the plant fibers overshadow the fats, acids and sugars). Let me know if you need any additional clarification to the parts above. Hopefully, it all made sense and brought some clarity to coffee extraction for ya!
@@brewinghabits Hello Paul, thanks for your reply. Hoping you are not getting frustrated. I understand all your explanations. But one thing: doesn't e.g. increasing Grind Size, Temp. and Ratio influence ALL four solubles EQUALLY ... and only Brew Time really addresses which ones are emphasized? I'm looking for more sweetness... and want to avoid fiber and tannins ... ??? Thanks
Don't worry, I love chats like this! The solubles don't really work in such an equal and perfect system. For example, cold brew is low on acid due to its low brewing temperature, meaning that temperature has a drastic impact on the acid extraction of the brew. If all solubles were extracted equally like the acid compound then the outcome would be a weak and tasteless cup of coffee. Another example is that in dark roasts, the fibers are more susceptible to extraction due to the brittle nature of dark roast bean. The water penetrates and breaks down the bean easier, which makes the plant fibers extract at a higher rate than a light roast bean. So even though one would think that the coffee compounds all are extracted equally in a linear and predictable fashion, due to factors like the different amounts of each compound (fats, acids, sugars and fibers) in the bean combined with how each of them interact with the water during the brewing process causes a change in a brewing variable to impact the compounds differently.
@@brewinghabits thank you for both this video and the extremely helpful comments. I too was confused about water ratios but now I understand. You're a great teacher!
My experience was the same, wrapped my head around extraction and the taste of good/bad coffee literally years after I got into the field of coffee... It should be one of the first things that are being taught to new people getting into coffee as it is the foundational knowledge to brew good cups of coffee. Hopefully the video gave you all the information you needed on the topic, if you still have any questions then you know where to find me :D
Outstanding videos. I've learned much from you and others. Im no expert (I might be a writer) and just upgraded to Bonavita Connoisseur AND Redline MK1. So I'm having fun. Coffee weight was excluded from your chart. Is that a somewhat standardized variable? Any way- I'm struggling: .5 liter good water Lavazza Oro 30g Encore at 15-18-20-25 obviously I can't control temp or time (maybe). but temps look good and times 2:47mk1 and 4:13bon tryin to discern the extraction flavors as per your vids and others. I just can't get in the door. I had a mr. it passed. but I was about 50g on 6 about 1.7 liter Water. Im struggling on new gear! LOL good info thanks
Hey Sam, glad you like the video!! Talking about some of the points you mentioned. - The reason why dose (coffee weight) is excluded is that it is a part of the brewing ratio. So if you for example scale up your recipe to 60g coffee and 1L water, the extraction would be relatively the same (other than more extraction that comes from the longer brew time due to the larger dose). Therefore, when it comes to grind weight, extraction is all about the ratio between water and coffee. More water keeping the coffee amount the same leads to more extraction, just like how less coffee keeping the water amount the same also leads to more extraction. - It's really hard to diagnose without being there in person, what were you tasting? Sour notes, bitter notes, thick mouthfeel, tea-like mouthfeel? Have you been able to successfully brew a good cup of coffee with these beans before? What part of the coffee taste was it that you didn't like or didn't represent coffee to you?
@@brewinghabits hey you’re prompt. This ORO is an example a postulate going in my book. Coffee wars led to purchase- the last name my main dudes is Symphony. My amateur vid on Enigma of The Cosmos on my thing- it’s related to coffee. Any way I’m ⚡️☕️⚡️☕️⚡️ In these 2 machines I just dropped 1:10 & 1:20. (.5L) Encore 6: 25g 50g Encore 25: 25g 50g 3 I would pay for 1 close On the Bon- 50g @ 25 grind in the close range Of course I’d have to run all 4 swap machines… fk that lol So I don’t know to change grind or mass So yeah dude I’m open to ideas! Right on Thanks I’ll spend the weekend ⚡️☕️⚡️⚡️👽👽⚡️⚡️☕️⚡️👽👽⚡️☕️ Lol Machines basically same. Temps close, red 1 m faster, non bloom, I hate metal (not music) and hot plates. Bon doesn’t like lot of ground. All will be tasty soon
@@samdavparsley8266 it really is just a trial by fire process. I would make sure that you are getting either sour or bitter notes, and then tweak extraction accordingly. Be super focused when you are tasting your coffee. Sour makes your mouth pucker (like a lemon) and bitter is dry and astringent (like a dark chocolate). Once you get one of those tastes, then you know it's either Under-extracted (sour) or over-extraxted (bitter) and can tweak accordingly. Yea man, it's always a learning process with new equipment and hobbies! Just gotta enjoy the journey ya know :D
This is by far the best explanation of the variables affecting extraction I have found.
I find it annoying when other creators comment on extraction, but don't define it or talk about the variables. Thankyou for helping us understand.
Glad it was helpful! I felt the same way when I first got into coffee, which is probably the reason why I felt the need to fully understanding the concepts, followed by simple and to the point explanations. Cheers!
Wow this is essentially coffee 101. Good work !
Glad you liked it!! This is totally one of my favorite videos made so far :D
after viewing hundereds of videos about coffee, I think this one is the best so far. I now know how to control my coffee clearly
There are indeed lots of coffee videos out there and I'm glad you resonated and learned a lot from this one. Cheers!
Thanks, this was the best explanation on this subject
I didn't expect too much from this video (entirely my own fault), just because it didn't bear tens of thousands of thumb-reviews; however, it turned out to be an excellent, approachable, and succinct work.
Thank you.
You know what they say, go in with low expectations and life (or in this case video) gets pretty good :P Really appreciate the comment, this type of comment is what keeps me motivated to create more content! Cheers!
Great, concise breakdown of the variables! One of my favorite things about brewing coffee it that it becomes necessary to be able to think critically about the process and how every variable impacts the finished product. Again, absolutely fantastic video breaking this down.
I'm glad you liked the breakdown :D
Coffee is indeed a fascinating hobby that has many nuanced facets to it! It's not necessary to control them ALL but knowing that the depth is there if you decide to go deeply into the rabbit hole, is great to know 🔥🔥 Cheers!
This deserves so many views. Thanks so much for making this. I was looking hard for the science behind coffee. I've been trying to learn, and YT doesn't have a lot of videos on the science.
Really appreciate the comment!! Coffee is indeed a intricate hobby and I'm glad you like my approach of teaching :D
I find that a lot of the coffee content is either super scienc'y or too shallow and vague. So hopefully my content hits that sweet spot inbetween the two camps ☕🔥🔬
Also, Maplestoryyyyy 🍄🍄😜
Literally a hidden gem channel, great content!
Thanks bud! Appreciate the comment :D
"Scurries back to polishing/creating more coffee content" 💎
Really love videos like this, that explain not just the "what" but also the "why" in general terms to make it applicable towards all scenarios. I've been obsessing over coffee recently and this is a wonderful starting point to tweak parameters for the perfect cup. Thank you!
It really is how my mind works, if I cannot understand the "why" then how can I talk about it and be confident in the information that I pass along. Glad you noticed that and good luck on your new coffee obsession! Cheers :D
Thank you Paul. Very interesting and easy to understand
Excellent info thank you
Cheers x 2, glad you like the content! If you ever have any random coffee questions then you know where to find me :D
Fantastic explanation. Thank you.
thank you so much
You're welcome!
good explainer
SO helpful to this barista
Glad you liked it! If you ever have any random coffee/barista questions then you know where to find me :D
Thank you so much ❤❤❤
Thank you very much for this video, what you explained sounds pretty intuitive, but you reason it very well. It's like everybody wants to share a magical recipe for doing it, not knowing our sharing the reasons behind.
Glad it was helpful! Learning not only what something does but how it does it is something I constantly try to unpack even if it just is for my own curious mind. Cheers!
@@brewinghabits @Brewing Habits I'm from Spain, so I come from a South European / Mediterranean culture where we mainly don't know (in a practical way) and don't drink filtered coffee, even less the American coffee (recently I learn about the difference between them). We just drink Expresso coffee, with or without milk. I'm curious because I feet that in other places they are just the opposite, not sure. I don't see any of your videos about Expresso. It's clear that for tasting it seem the filter coffee is the option to go, But if you drink a good prepared short shot of Italian coffee, you have to love it. I saw a video that help to understand the differences between the two types of preparation, maybe it's interesting for you too: th-cam.com/video/l6KvvOYo01M/w-d-xo.html (sorry I realized now is in Spanish :-/)
@@royguadalupe7521 as a barista, I have quite a lot of experience with espresso too and many of the concepts shared translate well to espresso, just in a more nitpicky level. Recently I've made a few more shorts on espresso and espresso based drinks so I am slowly sharing that avenue of coffee a bit more :P
Personally thou, I would never recommend someone getting an espresso setup since it's so much more of a headache to learn. There is also just such a high barrier of entry since the equipment is so expensive. The daily dial in is also such a headache and I would only recommend espresso for high volume places like a Cafe. These reasons are probably why I've somewhat ignored espresso when it comes to coffee content.
@@brewinghabits ok, thanks for your reply, I didn't think that this work if coffee were so complex.
@@royguadalupe7521 Maybe one day I will dive into explaining the world of espresso. For now though, it probably won't be covered in-depth by me :P
wow you sound like my student from Japan. Coffee lover here, i just hit sub continue doing this for the community
Thank you for the detailed explanation, I wish I know these information earlier before buying some different brewing devices (because I was thinking some devices are better than the other). Better late than never I guess 😁
Ahhh, I was the same as you! Kept on buying multiple devices in the beginning of my coffee journey but never tried to master just the process of brewing with one brewing device. With that said, it is indeed better late than never to realize that and change :D
This is the best explanation!!! I have seen a lot of vid. But this one is the best and easier to understand. You explained it very well. Thank you sir. From now on i will follow and subscribe on your channel and i will watch all you videos. Salute sir! 🫡☕️
Glad the video gave you the best explanation ever on coffee extraction!! Cheers :D
great content
Thanks
Super helpful, thanks for this! :)
Very well done video- thank you
Thanks, glad you liked the video :D
@@brewinghabits I’ve watched a ton of videos on extraction but yours was so easy to understand.
@@imthebeeps aww thanksss, really appreciate it!! These types of comments are truly my fav ones 🔥🔥
Thanks man
No prob, hope your next cup of coffee is 🔥🔥🔥
Nice concise vid. Just like that haircut.
Also that icecube! Very mubics.
Thanks! Needed to hit the life refresh button and a haircut did the trick :D
Nice work Paul!
Thanks Tri, appreciate it :D Hope you and the Rustle peeps are doing well 👌👌
Wow👏👏 very usefull vídeo , very good tks
Glad you liked it :D
i like using more coffee
Hi Paul!
That must be one of the best illustrations on the different variables in coffee extraction, I have seen yet!
One thing that puzzled my mind a bit was the part in brew ratio about increasing the amout of water to increase extraction. Does that also apply to immersion brew?
Forexample when brewing with a Frenchpress, wouldn't more water decrease extraction and make the brew more weak and taste under extracted?
Glad you liked it!
It also applies to immersion brewing. Let's see if I can explain it differently~
Consider that each coffee bean has a limited amount of fats, acids and sugars. When you add more water to the Frenchpress, the same amount of beans needs to provide fats, acids, and sugars to a larger water body. Since there aren't enough "good" compounds to extract, it starts extracting plant fibre earlier than expected.
Also keep in mind are that water also has a limited capacity. At a certain point, the extraction rate will fall close to 0 as it doesn't have the energy (heat) or capacity (retention) to extract the coffee bean further. With more water used in a Frenchpress brew, there are many "eager beaver" water droplets with available space that want some action of the coffee compounds, leading to plant fibres being extracted.
Hopefully, that cleared up some things for ya!
On another note, hei! Hyggelig å møte deg :D Var født og pleide å levde i Norge. Jeg antar at du er skandinavisk fra YT navnet ditt :P If this doesn't make sense, then don't worry about it. Just me making assumptions with your YT name lol
@@brewinghabits
Okay! Now I get it!
For the last few days I have been searching on topics about how bean roasting, breawing ratio, temperature, time, grind size and water quality interact in extracting process.
I have understood most of it. But I need to get down with how the preferred 18-22 % solubles are obtained in relation to taste and extraction.
I am going to try out your suggestions in the video about how to taste sour, bitter and sweet in under, over and balanced extraction! :D
Thanks for the thorough reply! You've got yourself a new subscriber. ;)
And on yet another note: Hyggeligt at møde dig også! Du har helt ret med hensyn til mit YT navn.Jeg er født og bor i Danmark. :)
Det er godt nok en lille verden! Men jeg må nok heller skrive fremtidige spørgsmål på engelsk af hensyn til de andre seere. Lol
Wooo, knowledge successfully passed on!
The one piece of advice I would give you as you dive into the rabbit hole of solubles, extraction and science is that numbers and tastes don't always align. "Industry standards" at the end of the day boil down to the majority preference by coffee educators, and knowledge is constantly evolving!
If you have any questions or realizations as you learn about coffee, you know where to find me! Always down to chat coffee :D
And yes, I agree that English is ideal for keeping the conversation as open as possible to other peeps!
@@brewinghabits
Haha, it was a struggle understanding it, but I made it! :D
I absolutly agree. Infact on of the reasons, why I didn't get your point about increasing extraction when increasing the amount of water, was because of another youtuber's video, that eplained extraction a bit different. He did mention that you only want the first 20 % of solubles in the extraction. And depending on the ratio the coffee concentration would be about 2 % in relation to the amount of water. But he forgot to clarify that there is still extraction going on from the less desirable solubles.
So, as you clarified more water would still make a strong cup of coffee, but a bitter tasting one. :P
Awesome! I am sure there will pop up some more coffee related questions in the nearby future! :)
I'll keep it in English for the "peep-people". :D
De bedste hilsner, Viggo
How about pressure, such as in expressos?
Great video. I'm not gay but I really like your face dude.
Thanksss, I guess my face has some redeeming qualities :P
Hello Paul, great eyeopener in reg. variables. Only one concern: I always thought (and seen in other tutorials) that higher ratio means MORE coffee in relation to water..??? As I watch your video it's the opposite. It caught me by surprise. So - In order to change the taste (sour/bitter) would it make sense to never touch the ratio aspect, stick with one and rather focus on the other three ? (as James Hoffmann also advised). Wouldn't it eliminate the confusion all together? Wouldn't a higher or lower content of coffee to water increase or decrease ALL factors (fats, acids, sugars, fiber) Equally? Please comment and enlighten me if I'm completely off here. Thanks
Hey Klaus,
Yea brewing ratio's are weird so let me break it down differently. Reading a brewing ratio (lets say 1:16), the 1 is grams of coffee and the 16 is grams of water. By increasing the brewing ratio (making the number higher) for each gram of coffee, you will be using extra grams of water (for example, a 1:18 brewing ratio will use 18 grams of water for each gram of coffee). So a higher ratio means more water in relation to coffee.
Even James Hoffmann changes brewing ratios and it should just be used as an extraction variable. Locking in your brewing ratio and never exploring it is like never using the 6th gear of your car. It will simplify the process and you can drive fine with the 5 other gears settings but the 6th gear setting adds a different speed to the ride.
In coffee terms, a change in brewing ratio changes the body and viscosity of the liquid. The extremes are espresso (1:2 brewing ratio) and a pour over (1:16 brewing ratio). For espresso, you can pull it longer to get Lungo (for example 1:3), you can also pull it shorter for a ristretto (1:1.5). The same range can be applied to other brewing methods like the pour over. When I use a dark roast with a pour over, I lower the brewing ratio (1:14-15) as the emphasis on a thicker body and intensity is key. For a lighter roast with a pour over, I increase the brewing ratio (1:17-18) to get a tea-like body that allows the more delicate acidities and tasting notes to shine through. If you always lock your brewing ratio to a "standard" value, this extra facet of coffee will never be explored.
If simplification is the goal then I would recommend doing exploration on what brewing ratios work well for the beans you are brewing with, then lock it in for those beans. With that said, there still needs to be exploration to find the right brewing ratio that suits your beans and brewer.
Fats, acids, sugars and fibers are extracted at different rates and in different parts of the brew. Think of how butter (fats) melts really easily in a pan (or by hot water), while sugar and solid fiber particles take longer and more heat to break down. Fats and acids are the first ones that are extracted by the water, then the sugars, followed by plant matter. This is why under-extracted cups are sour (because it has mostly fat and acid compounds) and over-extracted cups are bitter (because the plant fibers overshadow the fats, acids and sugars).
Let me know if you need any additional clarification to the parts above. Hopefully, it all made sense and brought some clarity to coffee extraction for ya!
@@brewinghabits Hello Paul, thanks for your reply. Hoping you are not getting frustrated. I understand all your explanations. But one thing: doesn't e.g. increasing Grind Size, Temp. and Ratio influence ALL four solubles EQUALLY ... and only Brew Time really addresses which ones are emphasized? I'm looking for more sweetness... and want to avoid fiber and tannins ... ??? Thanks
Don't worry, I love chats like this!
The solubles don't really work in such an equal and perfect system.
For example, cold brew is low on acid due to its low brewing temperature, meaning that temperature has a drastic impact on the acid extraction of the brew. If all solubles were extracted equally like the acid compound then the outcome would be a weak and tasteless cup of coffee.
Another example is that in dark roasts, the fibers are more susceptible to extraction due to the brittle nature of dark roast bean. The water penetrates and breaks down the bean easier, which makes the plant fibers extract at a higher rate than a light roast bean.
So even though one would think that the coffee compounds all are extracted equally in a linear and predictable fashion, due to factors like the different amounts of each compound (fats, acids, sugars and fibers) in the bean combined with how each of them interact with the water during the brewing process causes a change in a brewing variable to impact the compounds differently.
@@brewinghabits thank you for both this video and the extremely helpful comments. I too was confused about water ratios but now I understand. You're a great teacher!
@@brewinghabits Amazing Explaination!
3 days late smh. Nice vid and haircut by the way
Thanks!! My head thanks me for shedding the extra weight lol. Pffft I value your consistency waaayyy more than quickness :D
I just find no one explains this extraction thing
My experience was the same, wrapped my head around extraction and the taste of good/bad coffee literally years after I got into the field of coffee... It should be one of the first things that are being taught to new people getting into coffee as it is the foundational knowledge to brew good cups of coffee.
Hopefully the video gave you all the information you needed on the topic, if you still have any questions then you know where to find me :D
I don't have the wherewithall to do all the experimentation. Some things are ckeared up while other ate still muddy. Its all math. Too bad.
Subtitle pls
Unless I'm missing something, it should have automatic English subtitles!
Outstanding videos. I've learned much from you and others. Im no expert (I might be a writer) and just upgraded to Bonavita Connoisseur AND Redline MK1. So I'm having fun. Coffee weight was excluded from your chart. Is that a somewhat standardized variable?
Any way- I'm struggling:
.5 liter good water
Lavazza Oro 30g
Encore at 15-18-20-25
obviously I can't control temp or time (maybe). but temps look good and times 2:47mk1 and 4:13bon tryin to discern the extraction flavors as per your vids and others. I just can't get in the door.
I had a mr. it passed. but I was about 50g on 6 about 1.7 liter Water.
Im struggling on new gear! LOL
good info
thanks
Hey Sam, glad you like the video!! Talking about some of the points you mentioned.
- The reason why dose (coffee weight) is excluded is that it is a part of the brewing ratio. So if you for example scale up your recipe to 60g coffee and 1L water, the extraction would be relatively the same (other than more extraction that comes from the longer brew time due to the larger dose). Therefore, when it comes to grind weight, extraction is all about the ratio between water and coffee. More water keeping the coffee amount the same leads to more extraction, just like how less coffee keeping the water amount the same also leads to more extraction.
- It's really hard to diagnose without being there in person, what were you tasting? Sour notes, bitter notes, thick mouthfeel, tea-like mouthfeel? Have you been able to successfully brew a good cup of coffee with these beans before? What part of the coffee taste was it that you didn't like or didn't represent coffee to you?
@@brewinghabits hey you’re prompt. This ORO is an example a postulate going in my book. Coffee wars led to purchase- the last name my main dudes is Symphony. My amateur vid on Enigma of The Cosmos on my thing- it’s related to coffee.
Any way I’m ⚡️☕️⚡️☕️⚡️
In these 2 machines I just dropped 1:10 & 1:20. (.5L)
Encore 6:
25g
50g
Encore 25:
25g
50g
3 I would pay for
1 close
On the Bon- 50g @ 25 grind in the close range
Of course I’d have to run all 4 swap machines… fk that lol
So I don’t know to change grind or mass
So yeah dude I’m open to ideas!
Right on
Thanks
I’ll spend the weekend ⚡️☕️⚡️⚡️👽👽⚡️⚡️☕️⚡️👽👽⚡️☕️
Lol
Machines basically same. Temps close, red 1 m faster, non bloom, I hate metal (not music) and hot plates. Bon doesn’t like lot of ground. All will be tasty soon
@@samdavparsley8266 it really is just a trial by fire process. I would make sure that you are getting either sour or bitter notes, and then tweak extraction accordingly. Be super focused when you are tasting your coffee. Sour makes your mouth pucker (like a lemon) and bitter is dry and astringent (like a dark chocolate). Once you get one of those tastes, then you know it's either Under-extracted (sour) or over-extraxted (bitter) and can tweak accordingly.
Yea man, it's always a learning process with new equipment and hobbies! Just gotta enjoy the journey ya know :D