), remaining sugars break down, adding sweetness and rich chocolate or caramel tones while balancing the savory Maillard notes. 2. The Extraction: Physics in Motion
Science favors the burr grinder. A blade grinder smashes beans randomly, creating "fines" (dust) and "boulders" (large chunks). This inconsistency leads to simultaneous over-extraction (from the dust) and under-extraction (from the boulders). A burr grinder crushes beans between two abrasive surfaces to a uniform size, ensuring even extraction across all particles. How to Make Coffee- The Science Behind
| | The science says... | The fix... | | :--- | :--- | :--- | | Sour (sharp, lemon, astringent) | Under-extraction. The acids are free, but the sugars are trapped. | Increase extraction: Grind finer OR heat water hotter OR stir more. | | Bitter (drying, ashy, quinine) | Over-extraction. You have broken down plant fibers (lignin) and quinic acid. | Decrease extraction: Grind coarser OR lower water temp OR brew faster. | | Weak/Watery | Too little coffee relative to water (low ratio) OR total extraction is correct but concentration is low. | Use more coffee or grind finer . | | Harsh/Dry (like sucking tea bag) | Tannins and polyphenols. This is a localized over-extraction (channeling). | Improve grind uniformity. Buy a better burr grinder. | ), remaining sugars break down, adding sweetness and