Lecture Description
Studying coffee extraction can be a daunting subject as there are countless factors that influence it. In this lecture, however, we argue that only five factors really determine how fast and efficient an extraction will ultimately be:
Particle size (and distribution)
Extraction time
Temperature
Concentration difference and
Bed height
First, we provide an overview of the three well-known factors: particle size, extraction time and temperature. Which ranges of these factors are used for which types of extractions and how do changes in any one of them affect the final cup.
Next, we will explain the concept of 'concentration difference' between the coffee particles and the surrounding liquid. Then we will explain why bed height directly affects extraction efficiency and what happens when going to the extremes, such as a very shallow or tall coffee bed height.
Finally, we will synthesize the insights on all five drivers of extraction to formulate practical tips on how to change extraction conditions to achieve a high-quality cup of coffee.
Date: Saturday, June 29, 2024
Time: 10:30 - 11:30
Location: Lecture Room 2
This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee Copenhagen here.
Lecturer / Presenter
Marco Wellinger (he/him)
Head of Coffee Extraction and Sensory, Coffee Excellence Center (ZHAW)
Dr. Marco Wellinger researches coffee at the Coffee Excellence Center at ZHAW (Switzerland). His focus is on disentangling the dynamics of coffee extraction and how to make understanding water more simple. He also performs sensory analysis and is certified as a Q Arabica and Q Robusta grader, SCA sensory professional and authorised SCA trainer (AST). He co-authored the SCA Water Quality and Freshness handbooks. His work with industry partners includes benchmark testing of espresso machines and household filter coffee systems. 2022 he was the main author and teacher of the extraction module in the online course CAS in Coffee Excellence.