Distance of 7 grams of coffee solution-compare the extraction rate of hand-brewed and pressed coffee pots Coffee extraction formula
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Coffee brewing needs to adjust the grinding thickness according to different equipment, which can basically be judged by the brewing time: for example, the longer the brewing time (such as French filter pot), the thicker the grinding particles; the shorter the brewing time (such as an Italian coffee machine), the finer the particles.
To put it another way, what happens if the coffee powder is heavy, the amount of water and concentration are the same when the coffee is extracted by hand flushing and French filter kettle?
The result is shown in the image above, or you can refer to the list below.
Coffee powder
Water injection
Concentration
Extraction rate
Coffee
Result
Hand punch
17g
250g
1.49%
20.04%
220g
Strong
French filter kettle
17g
250g
1.49%
23.22%
213g
Strong Bitter
Due to the difference in extraction time between the two, the LRR is different. If the brewing concentration remains the same, although the cup weight of the French filter pot is only 7 grams less, the extraction rate is as high as 23.22%; that is to say, the hand-brewed coffee still tastes strong, but the follicle is full of bitterness and is like an herb.
The solution is to adjust the degree of grinding, water injection or brewing time to reduce the concentration. As for the injection temperature, it doesn't matter if you test a small range of variations before; although the water temperature is low enough, it tastes strange.
As shown in the following figure, the powder weight and water injection remain the same, only after the grinding particles are thickened and the TDS is reduced to 1.29%, and the extraction rate is 20.03%, thus making a cup of rich and layered coffee.
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Does the extraction rate of espresso accord with 'gold cup theory' and 'gold cup extraction'?
For the exchange of professional baristas, please pay attention to the coffee workshop (Wechat official account cafe_style) scaa the proportion of Gold Cup coffee defined by the American Fine Coffee Association and the scae European Fine Coffee Association. The extraction rate of coffee must be about 20%, while the TDS is about 1.1% 1.3%. In view of Drip Filter dripping and brewing, how to extract the best coffee flavor, there are no controlling factors.
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What is the extraction pressure of espresso? On the effect of pressure on extraction Italian concentration
What kind of role does pressure play in the whole process of Italian concentration? And why is it usually recommended to use 9bar pressure to make coffee? First of all, let's talk about pressure, and the pressure we're talking about is atmospheric pressure (barometric), which is the pressure exerted by the atmosphere due to gravity, in other words, by the standard.
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