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Ground coffee is the most widely consumed type of coffee in the world. If we often think of the traditional filter coffee machines, many other machines can be used. For a good quality coffee, it is important to know how to use ground coffee, but also how to master the extraction. However, this technique has to be learned, and it can take time to achieve the perfect cup. You want to avoid over-extraction and under-extraction at all costs, in order to prepare a balanced coffee.
To do this, it is necessary to take into account several factors, such as the type of grind, the machine used, the temperature of the water and the extraction time. In this page, we explain what the extraction of ground coffee consists of, and we share our tips to be able to improve the extraction of coffee and become real baristas.
Coffee extraction is simply dissolving ground coffee in hot water. It may look simple on paper, but there are many factors to consider in order to get the perfect tasting cup, including:
When the coffee is dissolved, the components of the ground beans are found in the water. These components determine the flavor and aroma of the coffee. By learning to control the extraction process, you can then control the profile of the cup you want to make. These components include caffeine, acids, fats, sugars and carbohydrates.
Obviously, if you don't choose your ground coffee correctly, even a perfect extraction will not allow you to enjoy the aromas of the drink. We must not forget that it is also a question of taste, and that not everyone appreciates the same flavors. Some people prefer coffee with a hint of acidity, others prefer bitterness or coffees with fruity notes. Some of the flavor factors include:
The secret of a good extraction is also linked to the choice of the grind. Indeed, each preparation has its own grind. If the selected grind is not adapted to the machine used, the final product will not be of good quality. Each equipment requires a more or less different procedure. The risk is to select a grind that is too fine for the machine used and to obtain a coffee that is too strong, or on the contrary to choose a grind that is too thick and to obtain a coffee that does not really have any taste.
The extraction of ground coffee with a filter coffee maker is done by infusion. This is the method we all know and which is the most used, as well as being surely the simplest. To obtain a good filter coffee, here are our preparation tips;
When the extraction is finished, it is best to consume the coffee directly or to store it in a thermos, so that it can keep all its flavors. Also, leaving the coffee in the coffee maker on the hot plate could burn the coffee. One of the advantages is that the filter allows very little residue to pass through.
The extraction of ground coffee with a piston coffee maker is also done by infusion. It is simple and fast, and avoids using a paper filter. To proceed, you need :
After pouring the right amount of ground coffee - preferably pure origin coffee - into the bottom of the coffeepot, pour in the water gently. Then, simply stir the coffee and let it brew with the plunger in the upper position. After a few minutes, stir gently and apply pressure to the plunger so that the ground coffee is at the bottom of the coffee maker.
The extraction of ground coffee with an Italian coffee maker is done by evaporation. It is done as follows:
The Italian coffee maker is composed of 3 parts: a lower part in which water is added, a central part that serves as a filter, and an upper part that is the compartment in which the ground coffee is added. It is advisable to leave the lid open when the machine is on the fire and to watch when the drink starts to appear in the upper tank, at the risk of burning the aromas.
For a good coffee, it is important to take care of your equipment. It is therefore important to clean the tools used after each use and, above all, to rinse them well with clear, hot water. It is important to check that there is no coffee residue left - called "grounds" - andthat there is no accumulation of coffee oil, which could have an impact on the taste of future preparations.
It is obvious that you should not use water that is not good, or water that has a strong taste and smell, or even contains chlorine. Distilled or softened water should also be avoided. Thus, it is better to prefer :
While choosing good quality water is important for taste, it is also a way to make equipment maintenance easier.
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