Coffee strength chart
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Nescafé coffee strength chart.
Understanding the Concepts of Extraction and Strength in Coffee
The terms extraction and strength are often used in discussions about coffee. While their colloquial meanings may imply certain characteristics of coffee, it is important to understand their technical definitions in the context of coffee brewing.
This article aims to provide a concise and academic explanation of these terms, drawing on insights from reputable sources such as Coffee Stack Exchange and Helena Coffee Vietnam.
Extraction
Extraction refers to the amount of soluble substances in coffee that are released during the brewing process.
Coffee strength 1 to 10
It quantifies the proportion of the coffee mass that ends up in the final brewed coffee. According to the Specialty Coffee Association (SCA), the recommended extraction range is between 18% and 22%. If the extraction level falls below 18%, the coffee is considered under-extracted, resulting in a sour taste.
Conversely, extraction levels above 22% are considered over-extracted, resulting in a bitter flavor profile.
Strength
Strength in coffee refers to the concentration of dis
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