How to calculate the extraction rate, concentration and brewing ratio of coffee the effect of gold cup extraction rate on taste and flavor

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What is the extraction rate, concentration and brewing ratio

After World War II, the American National Coffee Association hired Dr. Ernest Eral Lockhart to set up the coffee brewing society, established the calculation standard of coffee extraction rate and concentration, and established the "golden cup standard Golden Cup" based on these two standards. After that, it evolved into the "filter coffee tube table" based on the three data of extraction rate, concentration and brewing ratio, which was used as the quality inspection criterion of filter coffee.

Today's American boutique coffee association, SCAA, also uses these data for Golden Cup Award evaluation. How do you calculate these data?

1. Extraction rate = weight of dissolved matter in coffee powder (g) / weight of coffee powder (g)

The best value falls in the range of 18-22% (water-soluble substances in coffee account for about 30%).

For example, if 10 g coffee is used to brew and 8 g coffee is left after drying, the extraction rate is 20%. The formula is: 10g-8g=2g 2g big 10g coffee 20%.

When it is less than 18%, it may cause insufficient extraction, and the acidic components with high water solubility in the front segment account for a relatively high proportion and the sour taste is obvious.

When it is higher than 22%, it is easy to extract too much and extract more bitter and astringent taste.

two。 Concentration = weight of dissolute in coffee powder (g) / capacity of coffee liquid (ml)

The best number is 1.15% to 1.35%, that is, 11500ppm~13500ppm.

For example, when 10g coffee is brewed with 150cc hot water, the concentration is 1.33%, and the formula is 2g / 150ccm2 1.33%.

3. Brewing ratio = coffee powder / capacity of cold water before brewing (this data is brewed with an American coffee machine)

The extraction rate and concentration are located in the optimum range when the optimum value 50g/1000cc~65g/1000cc is obtained.

Extraction rate and concentration of Coffee

High

Moderate acid

The taste is a little heavy.

The taste is bitter.

The concentration is 1.15 to 1.45%.

Light

Best

The taste is bitter

Low

Clear freshwater feeling

Refreshing

Light and bitter taste

Low

The extraction rate is 18.22%.

High

There is a complex relationship among extraction rate / concentration / brewing ratio on coffee quality, although scientific verification can make the theory more basic.

No or, after all, drinking coffee is to relax, and it doesn't have to be like a scientific experiment. Let's simply calculate how much coffee powder is brewed and how much coffee is the most delicious according to the ratio of follicles commonly used by hand.