Types of extraction
Coffee infusion techniques
A coffee with a clear taste and body tends to be less acidic and accentuates more the complex flavors of the coffee.
Infusion method for the sensory evaluation of coffee. In it, the tasters value and appreciate the coffee, since this method allows them to distinguish and know the different characteristics, evaluating qualities and/or defects.
The taste is evaluated by sipping the coffee in spoonfuls and with determination.
TASTER Medium 210 ml cups
In order to carry out this cupping, 3 to 5 cups of coffee are normally used, with the objective of being able to evaluate the uniformity of the coffee.
To be taken into account in the decanting method
A roast that enhances acidity, flavors and aromas; it is also the one that preserves the most intense aromas. This roast, having a lower amount of solubles, requires a greater preparation by the barista in order to obtain the full potential of the coffee.
A coarse grind presents the loosest particles, which allows the water moves much faster between them. The combination of a smaller contact surface area and shorter preparation time means that there will be less extraction.
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