Monthly Archives: February 2021

Coffee extraction is the final, and one of the most important factors in determining whether your coffee tastes good, or not.

While the extraction process may seem like a simple and straightforward step, controlling the variables can result in a big improvement for your coffee.

If you want to brew the most flavourful and balanced tasting cup of coffee, here’s how to prevent under and over extraction.

What is Coffee Extraction?

Extraction occurs when water pulls out the flavours and aroma from coffee grounds. These flavours are made from a combination of the oils, sugar, and dissolved compounds that are present in coffee grounds.

The secret to perfecting coffee extraction lies in extracting the ideal amount of these flavours and aroma. Too much results in an over extracted and bitter brew. Too little and you will get an under extracted brew that tastes sour.

A lot of work goes into balancing the countless variables to extract a cup of deliciousness, but it’s well worth it. Here’s what a perfect cup of coffee tastes like.

Factors that Prevent Under or Over Extraction

Grind Size

A common misconception about pour over coffee: pour hot water over coffee grounds, wait for the coffee to drip, and ta-da! A piping hot cup of delicious coffee!

We hate to burst your bubble, but perfecting the pour over method requires some basic knowledge (and brewing time) to get the best cup of coffee.

Let’s dive deeper into the world of pour overs.

1. Use the Right Grind Size

Brewing a great cup of coffee begins with a consistent grind, regardless which brewing method is used.

The general rule of thumb: the finer the grind, the faster the extraction. Similarly, coarser grounds will reduce the speed of extraction, and may risk a bitter brew due to over-extraction.

For the pour over method, a medium-fine grind is ideal as it allows water to flow through the grounds seamlessly while ensuring a perfect extraction.

• Use this infographic to find out which grind size is best suited for your brewing method.

Pro-tip: Grind your beans just before brewing for a fresher brew.

2. Roast Profile

Some brewing methods lose their flavours in light roasts. However, that’s not the case with the pour over method.

• Read more: From Dark to Light: The Serious Coffee Lovers’ Guide to Coffee Roasts

With its shorter infusion time, a medium to dark roast is recommended as their flavours are e

Beyond their serving size, there’s a big difference in the milk and foam content of a flat white, latte and cappuccino – which ultimately impacts the flavour of these popular styles of coffee beverage. We get down to the nitty-gritty of their unique qualities.

The respective merits of a flat white, latte and cappuccino are hotly debated by caffeine addicts. While every coffee lover has their favourite, each drink delivers a uniquely satisfying experience in terms of taste, texture, and visual appearance.

Firstly, let’s look at what they all have in common. They all have the same three fundamental ingredients: a shot or two of espresso, hot milk (or steamed milk), and froth (milk foam).

The espresso – the actual coffee part – doesn’t change between them. The ingredient that makes a flat white, latte and cappuccino special all comes down to the white stuff. We’re talking about the way the milk is prepared and poured, as well as the ratio of hot milk and froth in the cup.

While a lot of attention – quite rightly – is given to the beans, it’s easy for coffee drinkers to forget how important good milk is to a good coffee. Using the right type of milk makes a difference, too.

The choice of cup also needs to be considered – here’s where you can get the right cup for your latte and