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Pressure Brewed Coffee - Extraction Curves

Pressure Brewed Coffee - Extraction Curves
Category: All About Coffee
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Synopsis: Because of the short extraction time, the extraction of unwanted substances such as caffeine and tannin is reduced!

Pressure Brewed Coffee

Continued from Introduction....

Less Caffeine and no Tannin ?

Let's look at the extraction over time to learn more about the science of Pressure Brewed Coffee:

Pressure Brewed Coffee - Extraction Curves

As the extraction curves to the left illustrate, Aroma is being extracted faster then Caffeine. Once most of the aroma is extracted, the brew cycle can be stopped. By brewing longer then necessary, no aroma (solids) is left to be extracted but Caffeine and eventually Tanning will be extracted (over extracted).

Filter Drip Coffee - Extraction Curves

   
The aroma extraction takes a bit longer with the filter drip method compared to pressure brewing. Thus this method will cause more caffeine and tannin extraction.
   

Benefits of 
Pressure Brewing:

Because of the short extraction time, the extraction of unwanted substances such as caffeine and tannin is reduced!

 Caffeine:

Up to 30% less caffeine compared to regular filter coffee.

Aroma:

100% aroma is extracted providing the unmistakable aroma of freshly brewed coffee.

Tannic Acid:

Almost no Tannic Acid (Tannin), enabling people with sensitive stomachs to enjoy their coffee again.

Color:

Color is extracted at the beginning and starts fading after a few seconds.

Ensure that the extraction is kept under 20 seconds.
If the extraction is too long, the coffee will turn bitter,
also referred to as over extracted.

Reasons for over-extraction:

  • Grounds too fine. Use a courser ground to reduce the extraction time.
  • Brewing pressure too low. Get your machine checked out.
  • Cup size too large. Use maximum 6 oz. cups.

 By the way:

Understanding the above extraction curves, after 20 seconds the espresso machine can be turned off and hot water can be added to the cup without sacrificing the quality of the coffee! This is how Caffe Americano is made, except a dark espresso roast is being used.

If large cups are desired,
a commercial espresso machine
with Water By-Pass capabilities is required
to prevent over-extraction!

 

The Bottom Line...

Anyone with an espresso machine
can produce high quality gourmet Pressure Brewed Coffee
and start benefiting from an endless list:

Irresistible Aroma:

Pressure Brewing provides for an incomparable fresh coffee beverage.

Always Fresh:

Every cup is individually ground and brewed.

Increased Sales:

Your customers will always come back again for another unmistakable cup of fresh coffee, because of the distinct aroma characteristics. Let your customers experience the difference.

Reduce per cup cost:

Most people use their expensive espresso machine for specialty coffee drinks only. Start brewing regular coffee on the espresso machine as well, resulting in a lower per cup cost. Promote the beverage as Premium House Coffee.

 No waste:

Because every cup is individually brewed, there is no need to through away a stale pot of coffee, resulting in cost savings.

 Health Factors:

Pressure Brewing literally provides a healthier coffee.

Environment:

No need for filters that end up on the landfill.

Modern machines will only heat water on demand resulting in reduced energy consumption.

Only one Machine:

Only one machine is necessary to dispense a variety of beverages such as Coffee, Espresso, Cappuccino, Latte, Tea, Hot Chocolate etc...

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