Draw Something (Kiannie)

    The flavour compounds in coffee bean contribute the unique taste of coffee. Those compounds are water-soluble, the taste of coffee depends by how well these compounds are extracted. There are 7 major compounds that were extracted in coffee. They are lactic acid, malic acid, citric acid, quinic acid, chlorogenic acid, caffeine and eugenol respectively. Over-extraction or under-extraction of these compounds may give rise to a coffee with higher acidity or bitterness. In the experiment, hand-drip method with different grind size is used. Different grind size affects the extraction rate of coffee and hence affect the taste of coffee. It is important to know how grind size affect the taste of coffee.

Reference

1. The Role of Dissolved Cations in Coffee Extraction.Christopher H. Hendon, Lesley Colonna-Dashwood, and Maxwell Colonna-Dashwood.Journal of Agricultural and Food Chemistry 2014 62 (21), 4947-4950.DOI: 10.1021/jf501687c

By Yiu Cheuk Laam (UID:3035564756)