BeanScene – August 2019

beanscenemag.com.au 81

bitter flavour notes (see figure 1).

It’s important to understand

that different solubles dissolve at

different extraction rates. Therefore,

by controlling the amount of time

the coffee is exposed to water, you

can control what flavours you absorb

from that coffee.

Each coffee has its own unique

properties and flavours, which extract at

different rates, so there is no universal

extraction time that applies to all

coffees. You will need to taste your

coffee at various extraction times to

find the best result.

What’s interesting is that extraction

time only controls what types of solubles

are dissolved and not how much.

The only way to increase the amount

of soluble flavours is by increasing

your dose. As a simple rule, more

coffee equals more solubles. Figure 2

demonstrates the impact of time and

dose on flavour extraction.

Along the horizontal axis, from the

blue to purple cup, you can see how

the increase in extraction time results in

more solubles being dissolved.

But after a certain point, you start

getting bitter flavours in your cup

(the grey shapes). The idea is to pick

the time where you are absorbing

only the good solubles, in this case,

the pink cup. Upon tasting this cup,

you will find a good balance of

acidity, sweetness, and roundness.

Now, keeping the extraction time

fixed, we can see how changing the

dose impacts the taste in the cup.

If you lower your dose, although

there is a good mix of solubles, it will

most likely taste weak. The flavours

in the green cup are more transparent,

but will be drowned out in milk-

based coffee. In the red cup, the dose

is increased to allow more solubles

in the cup, making it more intense

and bigger on body. This will make

the red cup stronger and ideal for milk-

based coffee.

However, if you continue

increasing the two variables, the flavour

decreases and can even have an inverse

impact. You need to identify when

you reach peak flavour and lock in

the variables.

As a barista, your goal is

to chase that flavour peak and

continually adjust your variables

to make the best coffee possible.

Learning to control this combination

of brew ratio, dose, and extraction

time can do just that.

“BITTERNESS IN COFFEE CAN RESULT

FROM A NUMBER OF OTHER THINGS, LIKE

ROASTING PROFILE, STALENESS, OVER-

EXTRACTION, OR NOT CLEANING THE

MACHINE PROPERLY – NONE OF WHICH

MAKE YOUR COFFEE STRONGER.”

Light, fruity Sweet, earthy Nut, vanilla,

chocolate

Bitter, ashy, salty

Extraction time

Figure 2: Time affects what flavours manifest

while dosage affects their strength.

Figure 3: Different solubles are brought out

of the coffee at different extraction times.

beanscenemag.com.au 81

bitter flavour notes (see figure 1).
It’s important to understand
that different solubles dissolve at
different extraction rates. Therefore,
by controlling the amount of time
the coffee is exposed to water, you
can control what flavours you absorb
from that coffee.
Each coffee has its own unique
properties and flavours, which extract at
different rates, so there is no universal
extraction time that applies to all
coffees. You will need to taste your
coffee at various extraction times to
find the best result.
What’s interesting is that extraction
time only controls what types of solubles
are dissolved and not how much.
The only way to increase the amount
of soluble flavours is by increasing
your dose. As a simple rule, more
coffee equals more solubles. Figure 2
demonstrates the impact of time and
dose on flavour extraction.
Along the horizontal axis, from the
blue to purple cup, you can see how
the increase in extraction time results in
more solubles being dissolved.
But after a certain point, you start
getting bitter flavours in your cup
(the grey shapes). The idea is to pick
the time where you are absorbing
only the good solubles, in this case,
the pink cup. Upon tasting this cup,
you will find a good balance of

acidity, sweetness, and roundness.

Now, keeping the extraction time

fixed, we can see how changing the

dose impacts the taste in the cup.

If you lower your dose, although

there is a good mix of solubles, it will

most likely taste weak. The flavours

in the green cup are more transparent,

but will be drowned out in milk-

based coffee. In the red cup, the dose

is increased to allow more solubles

in the cup, making it more intense

and bigger on body. This will make

the red cup stronger and ideal for milk-

based coffee.

However, if you continue

increasing the two variables, the flavour

decreases and can even have an inverse

impact. You need to identify when

you reach peak flavour and lock in

the variables.

As a barista, your goal is

to chase that flavour peak and

continually adjust your variables

to make the best coffee possible.

Learning to control this combination

of brew ratio, dose, and extraction

time can do just that.

“BITTERNESS IN COFFEE CAN RESULT

FROM A NUMBER OF OTHER THINGS, LIKE

ROASTING PROFILE, STALENESS, OVER-

EXTRACTION, OR NOT CLEANING THE

MACHINE PROPERLY – NONE OF WHICH

MAKE YOUR COFFEE STRONGER.”

Light, fruity Sweet, earthy Nut, vanilla,

chocolate

Bitter, ashy, salty

Extraction time

Figure2: Timeaffectswhatflavoursmanifest

while dosage affects their strength.

Figure3: Differentsolublesarebrought out

of thecoffee atdifferent extraction times.