Extraction amount and concentration of coffee flavor
Recently, I chatted with some friends and found that many friends have such a basic concept. The finer the coffee is ground, the stronger the taste will be, while the thicker the coffee will be, the lighter it will be. According to this principle, people asked, "can you grind it very fine to improve the depth of the taste and save coffee powder at the same time?" according to some of my knowledge of the history of modern coffee, this does not seem to be the first time coffee makers have put forward such a hypothesis, and some people have indeed made such an attempt.
There was a time in history when coffee shop operators grind coffee finer and extract it for longer in order to save the amount of coffee beans and not to reduce the taste of coffee. For coffee drinkers, the coffee they drink is still very strong (bitter), but compared to the strong coffee they have drunk, they always feel that something is missing, and the coffee always tastes less than it used to be. Customers who find coffee less attractive leave the cafe, and the coffee shop owners grind the coffee finer in order to further reduce costs to reduce the amount of coffee used, thus forming such a vicious circle.
Why is this a vicious circle, because it is a lose, lose, lose way. First of all, guests can not drink good coffee, the fewer guests originally; second, operators can not sell more coffee; third, roasters are roasting less and less, unable to achieve economies of scale.
So how much coffee can it take to achieve a better taste, a degree acceptable to the public? According to a survey by SCAE (European Fine Coffee Association), under general conditions, the most appropriate amount of coffee bean extraction is 18-22%, which contains most of the aroma components of coffee. Excessive extraction (more than 22%) will extract more bitter substances, while insufficient extraction (less than 18%) will waste a lot of aroma substances. So 18-22% is a suitable extraction degree.
The high-quality aroma substances in this 18-22% coffee are dissolved in the brewing coffee water, and this cup of coffee concentration is dissolved in the same amount of coffee. The less the water, the higher the coffee concentration. (note: the same amount of water can be determined by adjusting the fineness of the powder and water temperature.), the data show that the coffee concentration is between 1.2 and 1.5%. Or a concentration suitable for most consumers.
Therefore, there is a certain relationship between coffee extraction and coffee concentration, but it is not necessarily related. You can extract very little and use more coffee, but also make a cup of coffee with a concentration of 1.2-1.5%, but this cup of coffee is also missing something, because a lot of aroma substances are still in the coffee rather than in your coffee cup. And you can make the same concentration of coffee with a small amount of coffee beans, but you need finer powder, or higher temperature, to extract more substances. But this cup of coffee will look sour, even astringent, because your amount of extraction must be more than 22%, so you can extract except the inelegant parts of the coffee.
Therefore, a good cup of coffee requires proper extraction, the right concentration, and an inappropriate link may ruin a good cup of coffee. This requires the producer to adjust the variables in the production through his own understanding of coffee: the fineness of coffee powder, the amount of coffee powder, the temperature of brewing water, the speed of brewing water and so on.
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Queen's Manor AAA of Dominica (Dominican Republic, Queen Estate, Grade)
The Dominican Republic is one of the island countries in Central America and the Caribbean, bordering Haiti. Like many Central American countries, Dominica has experienced poverty and unrest. After the 18th century, democratic elections were held, the country entered a period of stable development, and coffee cultivation continued to increase. The best coffee producing area in Dominica is Barahona, where coffee grains are full.
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The origin of the taste of coffee (flavor and taste)
For those of you who love coffee, if you have drunk several different kinds of coffee, I think you may have some general understanding of the taste of coffee. Some coffee may be low, making people feel steady and rich, and some coffee is light, elegant and refreshing, while some coffee is mild, elegant and supple. These may be the attractions of coffee, but why
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