Coffee extraction Formula and Gold Cup extraction Theory | discuss the relationship between extraction rate and coffee powder thickness

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In the past few days, many friends have asked about things related to the extraction rate and are not very clear about the significance of 18%, 22% of the representatives.

Draw a picture to supplement it.

According to SCAE's research,

The maximum extractable rate of coffee beans is 30%.

To put it simply, 10 grams of coffee beans can extract up to 3 grams of extract.

The other 7 grams (xylem) cannot be extracted.

In other words

In this 30% extractable coffee

It is most appropriate to extract about 70% of 6muri.

That's 18% Murray, 22% coffee.

Now let's sort out the following according to the extraction rate and various factors:

The finer the coffee powder is: the higher the extraction rate is, the thicker the ⇋ is: the lower the extraction rate is.

The higher the water temperature is, the higher the extraction rate is, the lower the ⇋ is and the lower the extraction rate is.

The longer the time is, the higher the extraction rate is, the shorter the ⇋ is and the lower the extraction rate is.

The above principles are basically the basic principles of making coffee.

It seems to be easy, otherwise,

Let's just talk about the size of the coffee powder.

It is difficult for a bean grinder to grind exactly the same particles.

So

When the user adjusts the thickness of the bean grinder, the powder is basically fine and coarse.

Well, if you analyze each powder in the process of cooking,

It must be some excessive extraction and some insufficient extraction.

Even if the final result is 18% Murray 22%, it doesn't mean it's a good cup of coffee.

Speaking of which, I guess some people will suddenly realize

18Murray 22% is not as easy as you think, and the grinding of coffee powder may be a great knowledge.

I have introduced coffee powder and sieve to you before.

Basically, it is to solve the problem that too much fine powder during grinding will cause excessive extraction during cooking.