preloder

ACM 2.08 – Recap and Glossary

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Recap From a taste and flavour perspective, there is an association of increased bitterness and astringency in over-extracted brewed coffee. There is an association with vegetal and sour flavours in under-extracted brewed coffee. There are gradients of extraction in every cup owing to the undesirable spread of particle sizes in ground coffee. This means extraction […]

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