What is the 7 second coffee trick?

The "7 Second Coffee Trick" refers to a brewing method focused on maximizing extraction in a very short time. It emphasizes using a very fine grind and specific techniques to achieve a strong, flavorful cup quickly. Here's a breakdown:

• The Premise: The trick hinges on the idea that the most desirable coffee flavors are extracted rapidly. Over-extraction leads to bitterness.

• Key Elements:

  • Fine Grind: A very <a href="https://www.wikiwhat.page/kavramlar/Fine%20Grind">fine grind</a> exposes a large surface area of the coffee grounds. This is crucial for rapid extraction.
  • Hot Water: Use water just off the boil (around 200°F or 93°C).
  • Quick Saturation: The method involves saturating all the grounds evenly and almost instantly.
  • Minimal Contact Time: Aim for a contact time of around 7 seconds after saturation.
  • Method-Agnostic: The "7 second" principle can be applied to various brew methods, including <a href="https://www.wikiwhat.page/kavramlar/Espresso">espresso</a>, <a href="https://www.wikiwhat.page/kavramlar/Pour%20Over">pour over</a> (with modifications), or even a modified French press technique.

• How it works (Generally):

  1. Grind very finely.
  2. Place the grounds in your chosen brewing device.
  3. Quickly saturate all grounds with hot water.
  4. After approximately 7 seconds from saturation, immediately stop the brewing process (e.g., plunging a French press, cutting off water flow in a pour-over).

• Important Considerations:

  • Experimentation: The "7 seconds" is a guideline. Dial in the <a href="https://www.wikiwhat.page/kavramlar/Brew%20Time">brew time</a> and grind size to your taste.
  • Bean Quality: High-quality beans are essential for the best results.
  • Water Quality: Filtered water enhances the coffee flavor.
  • Consistency: Achieving consistent results requires precise measurements and technique.

• Potential Benefits:

  • Fast brewing time.
  • Potentially brighter and cleaner cup (when done correctly).

• Potential Drawbacks:

  • Requires very precise control.
  • Easy to under-extract or over-extract if technique is off.
  • May not be suitable for all types of coffee beans.