CATCH MIND

over extraction (4)

How to set up an espresso machine to extract the coffee

행복한 커피 CATCH MIND 2019. 5. 14. 14:56

Greetings! This is Catch Mind, always living with a motto of “be happy with coffee”. I believe there are many people having difficulties in setting up the espresso machine when they start their own business right after taking a foundation barista class. It seems like they set up their machine with the help of A/S agency or the machine supplier. So today, I am going to talk about how to set up yo..

Discussion on the over extraction, under extraction and the extraction scheme of the coffee

행복한 커피 CATCH MIND 2019. 5. 2. 18:32

Hello, this is Catch Mind as always whom want to play with the coffee. And today, I am going to discuss about the coffee brewing, under extraction and over extraction and how to design the extraction scheme of the coffee How does the coffee being extracted. Inside coffee, there are tons of substances that cannot even be pronounced, and 30% of them are potentially soluble. Just like the below dra..

The taste of over extracted, under extracted and the well extracted coffee

행복한 커피 CATCH MIND 2019. 3. 13. 17:10

Greetings, this is Catch Mind. Today I am going to discuss about the taste of over extracted, under extracted and the well extracted coffee. It would be impossible to touch on every detail in one post but, let’s begin with a casual and light mind. Water takes away the brown figment of the coffee. If you skip the process of ‘extraction’ for making a cup of coffee, there wouldn’t be a brown color ..

커피의 과소추출, 과다추출과 추출 설계에 대한 소소한 이야기

행복한 커피 CATCH MIND 2018. 12. 18. 15:41

안녕하세요. "커피와 늘 놀고 싶은" 캐치마인드입니다. 오늘은, 많은 분들이 잘 아시겠지만, 커피 추출, 과소추출, 과다추출 그리고 추출 설계 시 고려해야 할 것들을 소소하게 이야기해보도록 할게요. 커피가 어떻게 뽑아지냐면요, 커피 안에는 발음하기에도 어려운 수많은 성분들이 있는데요, 그들 중 30% 조금 못 되는 성분들은 잠재적으로 물에 녹을 수 있는 것들입니다. 아래의 그림에서처럼 커피라는 박스 안에 100개의 공이 있다고 가정하면, 그중 30개는 직접 꺼낼 수 있는 공(성분)인 셈이죠. 박스에서 공이라는 성분을 꺼낼 때, 물이라는 액체를 이용해서 꺼낼 수 있는데요, 이 때문에 흔히 "추출"이라고 부르고 있습니다. 커피 성분은 많이 뽑을수록 좋은 것일까요? 유럽과 미국에서는 커피 성분 중 약 18~2..

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