underinfusion

Underinfusion is a term used in the context of brewing coffee, tea, or other beverages to describe the process of adding less water than the recommended amount. This technique is often employed to achieve a stronger, more concentrated flavor. The opposite of underinfusion is overinfusion, where more water is used, resulting in a weaker, more diluted taste.

The concept of underinfusion is rooted in the principles of extraction, where the soluble compounds in the coffee or tea grounds are dissolved into the water. By using less water, the extraction process is more intense, leading to a higher concentration of flavor compounds in the final beverage. This method is particularly popular among coffee enthusiasts who prefer a bolder, more robust cup.

However, underinfusion can also lead to issues such as bitterness and a harsher taste if not done correctly. The ideal ratio of coffee to water can vary depending on factors such as the type of coffee, the grind size, and the brewing method. For example, a common ratio for pour-over methods like the Hario V60 is around 1:16 to 1:18 (coffee to water), while for espresso, the ratio is typically around 1:2.

Underinfusion is a technique that requires careful attention to detail and experimentation to achieve the desired flavor profile. It is often used in combination with other brewing techniques, such as adjusting the grind size or brewing temperature, to fine-tune the extraction process.