Coffee Knowledge Hub

Coffee Extraction Kinetics

The course Coffee Extraction Kinetics aims discusses the physicochemical parameters that can influence the coffee extraction. Understanding these fundamentals is essential for serving high quality coffee.
Online November 27, 2021 €90

Course overview

Several physicochemical parameters can affect the coffee extraction. The brew ratio, for example, is dependent on the relationship between coffee and water, in addition to the roasting level. The organoleptic characteristics of coffee change as the result of the amount and temperature of water versus time of contact (the balance of molecules varies continuously during extraction). The solubility and polarity of the molecules also impact the sensory balance.

Applications close November 27, 2021


  • Increase your understanding of the physicochemical parameters that can influence the coffee extraction
  • Prepare and serve higher quality coffee
  • increase extraction efficiency


Module 1 - 27 November 2021, 12pm-2pm GMT:

1) Kinetics – physicochemical parameters:

- Chemical concepts: polarity and solubility of molecules;

- Contraction vs. yield;

- Extraction threshold and balance.

2) Other factors that modulate the beverage:

- Water;

- Coffee - quality and granulometry;

- Temperature;

- Pressure;

- Time.

3) Solubility and polarity of the different molecules in coffee that have impact on the beverage;

4) Scientific evidences.

Module 2 - 28 November 2021, 12pm-2pm GMT:

5) Shape and distribution of particles in the coffee bed;

6) The impact of the coffee bed shape in the extraction;

7) Kinetics of extraction according to different brewing methods:

- Drip;

- Espresso;

- Infusion.

8) Classes of volatile compounds that can modulate the sensory perception of the beverage.


November 27, 2021 - November 28, 2021
Starts at 12:00pm
UTC +00:00 (GMT)
Save to calendar
Applications closed November 27, 2021

Meet your trainers

Fabiana Mesquita De Carvalho

Fabiana Carvalho is a Brazilian neuroscientist who received her MSc in Biochemistry and her PhD in...

View Fabiana's profile
Image of Fabiana Mesquita De Carvalho

Veronica Belchior

Verônica Belchior is a biologist, Master in Ecology and PhD in Food Sciences. She is a Q-grader and...

View Veronica's profile
Image of Veronica Belchior

© 2024 Coffee Knowledge Hub

Simonelli Group SpA
Via Emilio Betti, 1, 62020
Belforte del Chienti MC
P.IVA 01951160439
VAT n. 01951160439

Coffee Knowledge Hub

This website utilises cookies to enable necessary site functionality such as logging you in to your account. By remaining on this website you indicate your consent as outlined in our Cookie Policy.