Secrets to Brewing the Perfect Cup of Coffee

In this article, extracted from a video by Ahmed Al-Hani from the series Tips for Coffee Shop Owners, we review the importance of extraction in the world of specialty coffee. Many baristas and coffee shop owners notice a difference in flavors from one cup to another, which is due to a lack of understanding of the factors affecting the extraction process.
Here, we will learn in a simple and enjoyable way: What is extraction? How can it be controlled? And why is it the secret behind preparing balanced and perfect coffee?

We invite you to watch the full video by Ahmed Al-Hani from the series Tips for Coffee Shop Owners to learn everything about the coffee extraction process and how to control it to get the best flavor in your coffee cup.

Coffee extraction is the process by which soluble substances are dissolved from coffee beans by hot water. The larger the surface area of the coffee that comes into contact with the water, the faster and more efficient the extraction.
Coffee contains about 30% of its weight in soluble substances, while the rest consists of insoluble fibers and elements.
However, not all of these substances should be extracted, because:

• If the extraction is excessive, bitter, harsh, woody-like flavors will appear.

• If the extraction is insufficient, the taste will be acidic, weak, and incomplete.

• Ideal coffee is characterized by a delicate balance between sweetness, bitterness, and slight acidity, with a rich flavor that lingers pleasantly in the mouth.

Knowing that coffee extraction was done correctly primarily depends on the taste and characteristics that appear in the cup.

There are several signs that indicate good extraction, including:

1. Flavor Balance: There should be a balance between sweetness, acidity, and bitterness, so that no single flavor overpowers the others.

2. Complex and Rich Taste: Good coffee contains multiple layers of flavors that gradually unfold with each sip.

3. Clear Sweetness: The presence of natural sweetness gives a sense of satisfaction and smoothness in taste.

4. Mild and Acceptable Acidity: Acidity should be balanced and mild, adding vibrancy without being harsh or unpleasant.

5. Lingering Aftertaste: After drinking, the coffee's taste should linger in the mouth in a pleasant and comfortable way, reflecting the quality of extraction.

If you notice that the coffee tastes too bitter, too acidic, or weak, this indicates that the extraction is unbalanced and needs adjustment in factors such as extraction time, water temperature, or grind size. Monitoring these signs and experimenting with adjustments is an important step to achieving the perfect cup of coffee.

Extraction does not happen by chance; rather, it depends on several key variables, including:

1. Grind size

2. Water temperature

3. Extraction time

4. Coffee to water ratio

5. Water quality

6. Additional factors such as stirring and filter type

In the following sections, we will elaborate on each of these factors to understand their impact and how to control them to achieve the best cup of coffee.

• The ideal temperature, according to recommendations from the Specialty Coffee Association (SCA), is between 90 to 96 degrees Celsius.

  • If the temperature is lower → extraction is slow and weak.

  • If it's higher → extraction is fast and flavors are bitter.

  • Tip:
    If you don't have a thermometer, boil the water and wait one minute before brewing.

• Note:
  The degree of bean roasting significantly affects the appropriate water temperature for extraction. Light roasts typically require a higher water temperature within the ideal range (e.g., 94-96°C) because they are denser and need stronger heat to fully extract their flavors. Dark roasts, on the other hand, are roasted for longer, making their beans more brittle and easier to extract, so it's preferable to use a lower water temperature (around 90-92°C) to avoid over-extraction that could lead to a bitter and harsh taste. Therefore, adjusting the water temperature according to the roast level is essential for achieving the perfect balance in coffee flavor.

Extraction time is a crucial factor that significantly affects coffee flavor and quality. The longer the water is in contact with the coffee, the more soluble substances are extracted, leading to more concentrated and deeper flavors. However, this time must be precisely adjusted, because excessively long extraction can lead to a bitter and harsh taste, while too short a time can result in coffee with a weak and acidic flavor.

The ideal extraction time varies depending on the brewing method used. Examples include:

• Espresso: Extraction time ranges from 25 to 30 seconds. This method requires quick and intense extraction to achieve a rich flavor and dense body.

• V60: Takes about two and a half to three minutes, allowing for a balanced and multi-layered extraction of flavors.

• French Press: Requires about 4 minutes of steeping, providing coffee with a heavier body and deeper, richer flavors.

It is important to consider extraction time in conjunction with other factors such as water temperature and grind size, as these factors interact to determine the final taste of the coffee. Precisely adjusting the time helps achieve the perfect balance of sweetness, acidity, and bitterness in the cup.

The coffee to water ratio is one of the fundamental factors that directly affects the final taste and concentration of coffee. Generally, a ratio of 1:15 is recommended, meaning for every 1 gram of coffee, 15 grams or milliliters of water are added. For example, if you use 20 grams of coffee, the appropriate amount of water would be about 300 ml.

This ratio is an excellent starting point for achieving a good balance between strength and flavor, but it can be adjusted according to personal taste. If you prefer coffee with a stronger, more concentrated taste, you can reduce the amount of water used, so that the ratio is between 1:15 and 1:18. Conversely, increasing the amount of water makes the coffee lighter and less concentrated.

Controlling this ratio gives you the ability to adjust the coffee's concentration to suit your preferences, whether you prefer a rich and concentrated cup or a light and refreshing one. Therefore, experimenting with different ratios while keeping other brewing factors constant helps you achieve the perfect cup that reflects your unique taste.

Drip coffee is made up of up to 98% water, so the quality of the water used plays a crucial role in determining the final taste of the coffee. It is essential to choose clean, pure water, free of impurities, odors, or excessive salts that could negatively affect the taste.

For best results, it is preferable to use filtered or bottled water of high quality, as it helps bring out the true flavors of the coffee without imparting any strange or undesirable taste. If you use tap water, it is best to use a household water filter to remove chlorine, heavy metals, and impurities.

Also, attention should be paid to water hardness; very hard water can make coffee bitter or unbalanced, while very soft water can lead to weak extraction and a dull flavor. Therefore, it is recommended to use medium-hard water to achieve the optimal balance of flavor.

In short, take care of the water quality as much as you care for the coffee beans themselves, because water is the essential element that determines the success or failure of preparing the perfect cup of coffee.

Stirring plays an important role in improving coffee extraction, as it helps to distribute hot water evenly over the ground coffee beans, preventing the formation of clumps or poorly extracted areas. This balanced distribution ensures that all coffee particles are exposed to water equally, leading to consistent and balanced flavor extraction.

The effect of stirring can be likened to dissolving sugar in water; when you stir sugar in a cup of water, the stirring significantly speeds up the dissolution of sugar compared to leaving it unstirred. In the same way, stirring coffee during brewing, especially in methods like V60, enhances the speed and efficiency of extraction, as it helps distribute water over the coffee better and prevents coffee from clumping in one place, allowing for faster and more efficient extraction of coffee flavors.

However, stirring should be moderate and balanced, as excessive stirring can lead to over-extraction that changes the coffee's flavor undesirably, such as increasing bitterness or losing the balance between sweetness and acidity. Therefore, controlling the method and amount of stirring is an important skill that baristas or coffee lovers must learn to adjust the cup's flavor as desired.

The type of filter plays an important role in determining the coffee's body and final taste, due to how it handles the natural oils present in coffee beans during the extraction process. These oils carry concentrated flavors and add depth and richness to the coffee, but the way they pass through or are retained varies with the filter type, directly affecting the drinking experience.

• Metal Filter (e.g., French Press): This filter is characterized by its metal mesh, which allows most oils and fine particles to pass into the cup, giving the coffee a heavier body and a richer, more intense flavor. This type of filter preserves almost all of the coffee's flavors, but it may result in some sediment in the cup, adding a raw and natural mouthfeel.

• Paper Filter (e.g., V60): The paper filter absorbs a significant portion of oils and fine particles during filtration, resulting in a cleaner cup of coffee with a lighter body. Coffee filtered with a paper filter is characterized by its clean and clear flavors, with reduced bitterness or heavy taste that oils might cause. This type of filter is suitable for those who prefer coffee with a smooth, balanced taste and clear flavor layers.

• Cloth Filter (e.g., Siphon): This type falls between metal and paper filters in terms of allowing oils to pass through. It allows some oils to pass, which adds depth to the flavor, but it also traps some impurities, creating a balance between heavy body and clarity. A cloth filter requires constant care and cleaning to maintain its quality and prevent it from affecting the coffee's taste.

In summary, the choice of filter type directly affects how oils and flavors are extracted from the coffee beans, and consequently, the final taste, intensity, and body. Understanding this impact helps you choose the right filter based on your personal preferences and preferred coffee brewing method.

Once you master the different variables such as grind size, water temperature, brewing time, coffee-to-water ratio, and water quality, you will be able to create your own recipe and experiment with adjustments until you reach the perfect cup that expresses your taste and identity as a coffee shop.

For more tips, follow the Marid Coffee channel on YouTube. For new videos and tips to improve quality in your coffee shop.

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