Types of extraction

Decanting method

Coffee infusion techniques

Decanting method

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.

Brazilian Tasting

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

Light Roast

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.

Coarse Grinding

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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Other extraction methods for good coffee

Extracting a good coffee has a lot: a lot of skill and affinity, each method enhances different strengths of good coffee, there is surely one that is your favorite. Explore them


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