How do you get rid of coffee from beans?
Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.
Through the water-soluble components of coffee, extraction, TDS intuitive guidance (1) We know that there are many ingredients in coffee bean cells, such as acid, caffeine, paper, melanoid, carbohydrate and so on.
In the second article, Water-soluble ingredients of Coffee, extraction, TDS intuitive Guide (2) knows how many water-soluble ingredients are contained in coffee powder and the optimal extraction ratio (Extraction Rate) recommended by SCAA (American Fine Coffee Association).
Then through the water-soluble components of coffee, extraction, TDS intuitive guidance (3) can understand the change of extraction efficiency according to the extraction time.
Water-soluble ingredients of coffee, extraction, TDS intuitive guide (4) the article explains that extraction is to maintain a balance between particle size and time.
Today let's take a look at the meaning of extraction ratio (Extraction Ratio).
Concentration (Strength, measured by tds%) refers to the rate of solubility of water in your cup.
TDS (Total Dissolved Solids) is the ratio of water soluble components to the total amount of coffee. Of course, everyone's preferences are different, but generally the most acceptable value is 1.15-1.35%.
This value means that 99 parts of water are required for a water-soluble component. The water-soluble ingredients dissolved in water determine the aroma of coffee, and TDS% shows the intensity of this aroma. To use music as an analogy, TDS% refers to the volume.
The higher the TDS%, the stronger the flavor, but if the TDS is too high, it will show a bad taste. The above picture shows the change of taste intensity according to the range of TDS%.
Extraction ratio and extraction concentration are important factors in defining coffee extraction. It is hoped that readers can understand the extraction process more intuitively through this serial article.
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Extraction uniformity by analogy of coffee pressed powder (PUCK)
Many interesting phenomena can be found when extracting with bottomless handle, such as channeling phenomenon, Jetting phenomenon caused by powder bowl clogging and so on. In fact, it is nothing new for many baristas to observe the extraction flow through bottomless handles. when they see the extraction flow converging into a complete straight line, they can be said to be extremely happy.
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What does Single Origin Coffee mean?
Recently, a questionnaire survey was conducted on the Korean official website of Black Water Issue. What is the Development Time ratio of the coffee used in your coffee shop? The results of the survey are as follows. It can be seen that with the development of boutique coffee in the world, more and more coffee shops adopt shallow roasting (Light Roast). This trend is also related to the popularity of Single Origin. No.
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