UCC’s Babin Gurung explains how to measure, maximise and analyse coffee extraction with tools, techniques and your trusty palate.

In coffee, the term extraction refers to the amount of coffee solubles dissolved in water. The idea, regardless of brewing techniques, is to draw out maximum flavours from coffee without any unwanted harshness. Extraction is what takes coffee from tasting dull, sour and lack of texture, to rich, sweet, and full-bodied. Therefore, it is important to understand the variables involved in coffee extraction and use them to brew delicious coffees. But remember, there is always a limit to how much you can extract. Higher extraction doesn’t always mean better tasting coffee.

There are two main ways to measure and analyse coffee extraction:

Here are some techniques you can use to improve extraction in coffee:

All the above techniques will help you achieve higher extraction. But knowing your coffee and equipment will be a key to your success. Tasting your coffee and refining the techniques will help you take your coffee from average to amazing.

This article appears in the June 2022 edition of BeanScene. Subscribe HERE .

BeanScene Magazine is committed to promoting, enhancing and growing the coffee industry in Australia as it’s coffee news has captured the attention of coffee roasters, bean and machine importers, café owners, café chain owners and executives, and many of the auxiliary products and services that support the coffee industry in Australia and around the globe. Through our partnerships with key coffee houses, cafés and coffee chains, BeanScene is read by thousands as they enjoy their daily cup at their favourite watering hole.