Distance of 7 grams of coffee solution-compare the difference between hand-brewed coffee and French pot coffee in terms of extraction rate
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Gold cup extraction | relationship between concentration and extraction rate calculation formula of extraction rate of coffee
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 the French filter pot), the thicker the grinding particles; the shorter the brewing time (such as the 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 using hand-made and French filter pots to extract coffee?
The result is shown in the figure above, or you can refer to the list below.
Coffee powder water injection concentration extraction rate of coffee results
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, and 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 herbs.
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; even if the water temperature is low enough, it tastes weird.
As shown in the figure below, the powder weight and the amount of water injected remain the same. After the grinding particles are thickened and the TDS is reduced to 1.29%, the extraction rate is 20.03%, resulting in a cup of rich and layered coffee.
.
- Prev
The Art of Milk foam Milk and Art the difference between Milk foam and Milk how to foam Milk
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) how to use delicate milk foam espresso coffee milking skills background knowledge: who invented the milk foam, there is still no final conclusion. Some people say that it was pioneered by David Schomer, the godfather of American espresso, in the 1980s, while others said that it was the Italian Luigi Lupi.
- Next
Professional coffee brewing: coffee extraction time, steaming time, best brewing data
Communication of professional baristas Please follow the coffee workshop (Wechat official account cafe_style) in order to enjoy delicious coffee, it is important to observe the extraction time suitable for coffee brewing. Let's look at the basics of how to make the extraction time of hand-brewed coffee at this time. Learning the best extraction time it is said that from the time of brewing coffee powder, the best extraction time for making coffee
Related
- What is the meaning of lactic acid fermentation with coffee bean treatment?
- How to judge the state of foam by sound?
- How does the latte pull out the unicorn pattern? Come to get for a little trick to improve the flower pull!
- Will flower pulling affect the taste of the latte?
- Do you know the history of coffee?
- The difference between honey treatment and sun washing what is raisin honey treatment?
- What kind of milk can a novice use to make coffee foam to keep the foam longer? The correct method and skills of milking tutorial sharing
- Why do washed coffee beans taste sour? Flavor characteristics of washed Coffee
- Introduction to the skill of how to practice the size and height of water injection around the circle of hand-brewed coffee
- How do beginners practice coffee flower drawing from scratch?