{"id":310612,"date":"2023-02-09T02:22:37","date_gmt":"2023-02-09T01:22:37","guid":{"rendered":"https:\/\/santoamaro.es\/metodos-de-infusion-sobre-extraccion-y-sub-extraccion\/"},"modified":"2026-11-06T17:35:31","modified_gmt":"2026-11-06T16:35:31","slug":"metodos-de-infusao-sobre-extracao-e-subextracao","status":"publish","type":"post","link":"https:\/\/santoamaro.es\/pt\/metodos-de-infusao-sobre-extracao-e-subextracao\/","title":{"rendered":"M\u00e9todos de infus\u00e3o: sobre-extra\u00e7\u00e3o e subextra\u00e7\u00e3o"},"content":{"rendered":"

Agora que conhecemos os diferentes aspetos b\u00e1sicos que envolvem a planta\u00e7\u00e3o, a colheita e os restantes processos a que a cereja do caf\u00e9 \u00e9 submetida<\/a>, vamos explicar como preparar bem um caf\u00e9. O simples facto de preparar um caf\u00e9 tem v\u00e1rias fases. O caf\u00e9 \u00e9 uma infus\u00e3o, por isso temos de fazer passar \u00e1gua atrav\u00e9s do caf\u00e9 mo\u00eddo, para que essa \u00e1gua \u201carraste\u201d os s\u00f3lidos que desejamos, criando uma bebida agrad\u00e1vel. O ponto ou espessura da moagem, assim como a temperatura da \u00e1gua, a quantidade de caf\u00e9 que colocamos no filtro, etc., ser\u00e3o fatores a ter em conta.<\/p>\n

 <\/p>\n

A moagem ser\u00e1 diferente para cada m\u00e9todo de extra\u00e7\u00e3o. Para caf\u00e9s filtrados utiliza-se uma moagem mais grossa, de forma que o caf\u00e9 tenha uma textura quase arenosa. Para extrair caf\u00e9 numa m\u00e1quina de espresso, no entanto, devemos moer o caf\u00e9 mais fino, de forma a oferecer mais resist\u00eancia, j\u00e1 que a \u00e1gua passar\u00e1 com muita press\u00e3o, 9 bares, e a uma temperatura muito alta, pelo que arrastar\u00e1 mais s\u00f3lidos do que noutros m\u00e9todos de infus\u00e3o. Daqui recomendamos vivamente que o caf\u00e9 seja mo\u00eddo imediatamente antes do seu consumo, para que n\u00e3o perca propriedades organol\u00e9ticas. Podemos arranjar diferentes moinhos para a nossa casa<\/a>, manuais de m\u00f3s cer\u00e2micas, el\u00e9tricos de l\u00e2minas, ou procurar uma cafetaria de especialidade onde nos moam o caf\u00e9 no momento da compra.<\/p>\n

 <\/p>\n\"\"<\/picture>\n

A temperatura da \u00e1gua ser\u00e1, por sua vez, outro fator muito importante. A \u00e1gua quente dissolve melhor do que a \u00e1gua fria, pelo que n\u00e3o ser\u00e1 a mesma para um caf\u00e9 e para outro, tal como n\u00e3o deve ser a mesma para os diferentes m\u00e9todos de infus\u00e3o. \u00c9 por todos estes fatores que um caf\u00e9 extra\u00eddo numa m\u00e1quina de espresso resultar\u00e1 em sabores<\/a> diferentes de um filtrado.<\/p>\n

 <\/p>\n

E aqui introduzimos dois conceitos b\u00e1sicos para a forma\u00e7\u00e3o de qualquer barista ou conhecedor do mundo do caf\u00e9: subextra\u00e7\u00e3o e sobre-extra\u00e7\u00e3o<\/i>.<\/p>\n

 <\/p>\n

Um caf\u00e9 subextra\u00eddo ser\u00e1 aquele que n\u00e3o atingiu a percentagem de s\u00f3lidos dissolvidos na bebida que fa\u00e7a dela uma infus\u00e3o agrad\u00e1vel ao paladar. Para que um caf\u00e9 seja agrad\u00e1vel, devemos extrair \u00e1cidos, sais, \u00f3leos e a\u00e7\u00facares de forma equilibrada. Quando a \u00e1gua passa atrav\u00e9s do caf\u00e9 mo\u00eddo, os s\u00f3lidos mais sol\u00faveis, \u00e1cidos e sais, dissolvem-se primeiro. Por isso, um caf\u00e9 com pouca extra\u00e7\u00e3o ter\u00e1 esses sabores. Os s\u00f3lidos que se dissolvem a seguir s\u00e3o os a\u00e7\u00facares e, por \u00faltimo, subst\u00e2ncias indesejadas, provenien<\/p>\n\"\"<\/picture>\n

tes principalmente da torra, que resultam em sabores demasiado amargos. Isto depender\u00e1 da qualidade do caf\u00e9, claro, mas podemos estragar facilmente um caf\u00e9 muito bom se n\u00e3o o extrairmos bem. Portanto, os sabores de um caf\u00e9 subextra\u00eddo s\u00e3o: \u00e1cido e salgado<\/i>, e como caracter\u00edsticas costumam ter tamb\u00e9m pouco corpo e sabores herb\u00e1ceos. Um caf\u00e9 sobre-extra\u00eddo, por outro lado, \u00e9 aquele em que na bebida final se dissolveram mais s\u00f3lidos do que desej\u00e1vamos. Os motivos podem ser v\u00e1rios: moagem demasiado fina, \u00e1gua demasiado quente ou tempo de extra\u00e7\u00e3o demasiado longo, por exemplo. Estes s\u00f3lidos que caem na bebida no final resultam em sabores amargos, a queimado. Vamos aprofundar os conceitos de subextra\u00e7\u00e3o e sobre-extra\u00e7\u00e3o mais \u00e0 frente.<\/p>\n

Existem in\u00fameros m\u00e9todos para preparar caf\u00e9: moka italiana, filtro, caf\u00e9 turco e um longo etc. Come\u00e7aremos, na pr\u00f3xima semana, pelo mais utilizado nas nossas casas, a moka italiana.<\/p>\n

E tu, j\u00e1 comprovaste a diferen\u00e7a entre um caf\u00e9 subextra\u00eddo e um sobre-extra\u00eddo? Pergunta ao teu barista e deixa-nos as tuas impress\u00f5es nos coment\u00e1rios.<\/p>\n","protected":false},"excerpt":{"rendered":"

Agora que conhecemos os diferentes aspetos b\u00e1sicos que envolvem a planta\u00e7\u00e3o, a colheita e os restantes processos a que a cereja do caf\u00e9 \u00e9 submetida, vamos explicar como preparar bem um caf\u00e9. O simples facto de preparar um caf\u00e9 tem v\u00e1rias fases. O caf\u00e9 \u00e9 uma infus\u00e3o, por isso temos de fazer passar \u00e1gua atrav\u00e9s […]<\/p>\n","protected":false},"author":4,"featured_media":310613,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[167],"tags":[],"class_list":["post-310612","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-metodos-de-infusao"],"acf":[],"yoast_head":"\nM\u00e9todos de infus\u00e3o: sobre-extra\u00e7\u00e3o e subextra\u00e7\u00e3o | Caf\u00e9 Santo Amaro<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/santoamaro.es\/pt\/metodos-de-infusao-sobre-extracao-e-subextracao\/\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"M\u00e9todos de infus\u00e3o: sobre-extra\u00e7\u00e3o e subextra\u00e7\u00e3o | Caf\u00e9 Santo Amaro\" \/>\n<meta property=\"og:description\" content=\"Agora que conhecemos os diferentes aspetos b\u00e1sicos que envolvem a planta\u00e7\u00e3o, a colheita e os restantes processos a que a cereja do caf\u00e9 \u00e9 submetida, vamos explicar como preparar bem um caf\u00e9. O simples facto de preparar um caf\u00e9 tem v\u00e1rias fases. O caf\u00e9 \u00e9 uma infus\u00e3o, por isso temos de fazer passar \u00e1gua atrav\u00e9s […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/santoamaro.es\/pt\/metodos-de-infusao-sobre-extracao-e-subextracao\/\" \/>\n<meta property=\"og:site_name\" content=\"Caf\u00e9 Santo Amaro\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/santoamaro.es\" \/>\n<meta property=\"article:published_time\" content=\"2023-02-09T01:22:37+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-11-06T16:35:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/santoamaro.es\/wp-content\/uploads\/2023\/02\/Dulces-french-press.jpg.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"852\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Jos\u00e9 Pellejero\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jos\u00e9 Pellejero\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo estimado de leitura\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/santoamaro.es\\\/pt\\\/metodos-de-infusao-sobre-extracao-e-subextracao\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/santoamaro.es\\\/pt\\\/metodos-de-infusao-sobre-extracao-e-subextracao\\\/\"},\"author\":{\"name\":\"Jos\u00e9 Pellejero\",\"@id\":\"https:\\\/\\\/santoamaro.es\\\/pt\\\/#\\\/schema\\\/person\\\/91bdadce7ee96a4832c1f1c9dead4586\"},\"headline\":\"M\u00e9todos de infus\u00e3o: sobre-extra\u00e7\u00e3o e subextra\u00e7\u00e3o\",\"datePublished\":\"2023-02-09T01:22:37+00:00\",\"dateModified\":\"2026-11-06T16:35:31+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/santoamaro.es\\\/pt\\\/metodos-de-infusao-sobre-extracao-e-subextracao\\\/\"},\"wordCount\":643,\"publisher\":{\"@id\":\"https:\\\/\\\/santoamaro.es\\\/pt\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/santoamaro.es\\\/pt\\\/metodos-de-infusao-sobre-extracao-e-subextracao\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/santoamaro.es\\\/wp-content\\\/uploads\\\/2023\\\/02\\\/Dulces-french-press.jpg.webp\",\"articleSection\":[\"M\u00e9todos de infus\u00e3o\"],\"inLanguage\":\"pt-PT\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/santoamaro.es\\\/pt\\\/metodos-de-infusao-sobre-extracao-e-subextracao\\\/\",\"url\":\"https:\\\/\\\/santoamaro.es\\\/pt\\\/metodos-de-infusao-sobre-extracao-e-subextracao\\\/\",\"name\":\"M\u00e9todos de infus\u00e3o: sobre-extra\u00e7\u00e3o e subextra\u00e7\u00e3o | Caf\u00e9 Santo Amaro\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/santoamaro.es\\\/pt\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/santoamaro.es\\\/pt\\\/metodos-de-infusao-sobre-extracao-e-subextracao\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/santoamaro.es\\\/pt\\\/metodos-de-infusao-sobre-extracao-e-subextracao\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/santoamaro.es\\\/wp-content\\\/uploads\\\/2023\\\/02\\\/Dulces-french-press.jpg.webp\",\"datePublished\":\"2023-02-09T01:22:37+00:00\",\"dateModified\":\"2026-11-06T16:35:31+00:00\",\"inLanguage\":\"pt-PT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/santoamaro.es\\\/pt\\\/metodos-de-infusao-sobre-extracao-e-subextracao\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"pt-PT\",\"@id\":\"https:\\\/\\\/santoamaro.es\\\/pt\\\/metodos-de-infusao-sobre-extracao-e-subextracao\\\/#primaryimage\",\"url\":\"https:\\\/\\\/santoamaro.es\\\/wp-content\\\/uploads\\\/2023\\\/02\\\/Dulces-french-press.jpg.webp\",\"contentUrl\":\"https:\\\/\\\/santoamaro.es\\\/wp-content\\\/uploads\\\/2023\\\/02\\\/Dulces-french-press.jpg.webp\",\"width\":1280,\"height\":852},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/santoamaro.es\\\/pt\\\/#website\",\"url\":\"https:\\\/\\\/santoamaro.es\\\/pt\\\/\",\"name\":\"Caf\u00e9 Santo Amaro | 100% Ar\u00e1bica\",\"description\":\"Caf\u00e9 gourmet 100% ar\u00e1bica.\",\"publisher\":{\"@id\":\"https:\\\/\\\/santoamaro.es\\\/pt\\\/#organization\"},\"alternateName\":\"Descubre el verdadero Caf\u00e9 de Especialidad en Santo Amaro. 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