Hey guys, just moved this topic to a thread of its own. I've researched around a bit and found differing descriptions.. So moreso a varied semantics thing (which term for what type of extraction), and also varied end result (flavours/acids/bitters etc). Included Barry's response (hope that was ok!).
And yeah I may have moreso described 'signs of', and mixing it with 'causes of', but hopefully it's understood what I'm getting at.
[quote name="simonsk8r" post=612545]Speaking of vocab, was actually going to start a thread regarding underextraction vs overextraction, but fitting to put it in here! (Thanks Otago, but sorry for hijacking :S..)
Cannot for the life of me find a definitive answer anywhere...
I keep seeing these terms being interchanged. I know what each is (if I stick with one understanding relatively speaking!).
It's moreso the terms themselves I've seen:
Underextraction= too fast a flow/extraction, not extracting the coffee properly as the water-coffee contact time is too short. Contradictory flavour indicators too: will result in too flat, sour, bitter (I've also seen a faster flow being described as flat in some places, sour on others, and bitter in others.....which I'd love if someone clarified? Experience-wise I've found all three to occur... an Ethiopian bean I've had alot of sourness from a fast flow/larger yield, alot of bitterness from Indian, and flatness from others...)
Overextraction= far too slow a flow/extraction, too high contact time, have seen descriptions of harsh, sour, acrid/astringent, also seen bitter described for these shots...
To me this makes sense (the flow rate moreso, not flavour descriptions..), but I've seen the opposite said. That underextraction is that the flow is too slow hence coffee being 'underextracted', and overextraction having too much water flow through the coffee hence overdoing it, which also sort of makes sense..
Just trying to get clarification on the terms, but also the end result (which I'm feeling may be more dependent on the bean characteristics than generic flavour outcomes for all coffee...). Even after all these these of coffee-ing I'm still confused haha..
Thanks so much guys!
Simon[/QUOTE]
And yeah I may have moreso described 'signs of', and mixing it with 'causes of', but hopefully it's understood what I'm getting at.
[quote name="simonsk8r" post=612545]Speaking of vocab, was actually going to start a thread regarding underextraction vs overextraction, but fitting to put it in here! (Thanks Otago, but sorry for hijacking :S..)
Cannot for the life of me find a definitive answer anywhere...
I keep seeing these terms being interchanged. I know what each is (if I stick with one understanding relatively speaking!).
It's moreso the terms themselves I've seen:
Underextraction= too fast a flow/extraction, not extracting the coffee properly as the water-coffee contact time is too short. Contradictory flavour indicators too: will result in too flat, sour, bitter (I've also seen a faster flow being described as flat in some places, sour on others, and bitter in others.....which I'd love if someone clarified? Experience-wise I've found all three to occur... an Ethiopian bean I've had alot of sourness from a fast flow/larger yield, alot of bitterness from Indian, and flatness from others...)
Overextraction= far too slow a flow/extraction, too high contact time, have seen descriptions of harsh, sour, acrid/astringent, also seen bitter described for these shots...
To me this makes sense (the flow rate moreso, not flavour descriptions..), but I've seen the opposite said. That underextraction is that the flow is too slow hence coffee being 'underextracted', and overextraction having too much water flow through the coffee hence overdoing it, which also sort of makes sense..
Just trying to get clarification on the terms, but also the end result (which I'm feeling may be more dependent on the bean characteristics than generic flavour outcomes for all coffee...). Even after all these these of coffee-ing I'm still confused haha..
Thanks so much guys!
Simon[/QUOTE]
Originally posted by Barry O'Speedwagon
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