Coffee cup theory Gold Cup extraction reference for different grinding thickness and brewing time of different utensils

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Coffee extraction science | what is the standard of espresso extraction? SCAE gold cup extraction theory

I happened to see this. Please communicate with you what I have sorted out. If there are any mistakes, please correct them.

For Drip Filter dripping and brewing, how to extract the best coffee flavor, the controlling factor is nothing more than the extract of coffee powder.

And the concentration in a cup of coffee, and these two variables had the so-called "Coffee Gold Cup" as early as 1960.

The theory of golden cup coffee.

According to the definition of Gold Cup Standard by SCAE (European Coffee Association)

"Coffee is brewed with 1000ml water, 50ml / 60g coffee powder, 92 °C-- 96 °C hot water."

The coffee is brewed at the "bull's-eye" position of the optimum extraction rate (Extraction) and concentration (Strength Concentration).

Home, that is, "Gold Cup"

First of all, each coffee can be extracted, up to a maximum of about 30% (that is, 70% of xylem cannot be extracted), that is, 10g coffee

The powder has the extract of 3G coffee at most, while for a cup of delicious coffee, the best extraction rate of coffee is 30% of the maximum soluble matter of coffee.

60% Murray 70% is the most suitable extraction, which is less than 60% (the extraction rate is less than 18%), that is, if the extraction is insufficient, the coffee flavor will show incomplete flavor.

, while more than 70% (the extraction rate is more than 22%) is over-extracted, and the coffee will show bitter, spicy and bad taste.

Therefore, the best extraction rate of coffee is 18% Murray 22%.

This 18 Murray 22% 30% * (60 Murray 70%), that is, the maximum extraction rate of coffee is 30%, and the extraction of 6 Murray 7 is the best coffee flavor.

Why don't I just write 18, 22%, and around 60% of 30%, 70%, when we are brewing a cup of coffee, we can imagine

How to extract the best flavor of 67% from the maximum extract of coffee.

In other words, 10g coffee powder can extract up to 30% (3G) of coffee soluble matter, but we expect the best extract.

18% Murray 22% (1.8Murray 2.2g).

In addition, how much hot water will these extracts dissolve in? this is the coffee concentration, and the optimum coffee concentration is between 1.0 and 1.5%.

Less than 1.0% light and tasteless, it is better to drink boiled water, if the coffee concentration is too strong more than 1.5% (for dripping coffee)

It has a bad taste. The best Gold Cup concentration of drip filter coffee is 1.2% Murray 1.45%.

So SCAE (European Fine Coffee Association) defines the target position of standard Gold Cup, which is related to the extraction rate and concentration, that is, coffee.

There is a correlation between the amount of powder as follows:

Scheduled to brew at least and maximum

Coffee quantity ml coffee powder quantity g

240 13 18

300 16 23

360 19 29

400 21 31

500 27 38

600 32 46

800 43 62

1000 54 77

For this control table, I used Excel to write a comparison table of coffee brewing quantity vs coffee powder quantity, and 30% extractable quantity from 0Murray.

If the coffee concentration is plotted, we will know how a cup of coffee can reach the optimum extraction amount and the optimum coffee concentration.

Download http://0rz.tw/eptoI for Excel comparison table

Determine the amount of coffee to be brewed and set the upper and lower limits of coffee powder from the control table, and how to get the extraction rate from 30% to 22%.

The best extraction rate, while the coffee brewing concentration is just 1.2% Murray 1.45%, such as how to throw a good ball.

After brewing a cup of Gold Cup coffee, the above basic powder amount and brewing amount are determined, whether it can reach the best 18% Murray 22% best extract.

The extraction rate, while the concentration fell to 1.2% Murray 1.45%, related to the extraction rate, coffee grinding thickness, water temperature, filter medium.

Quality (affects water retention time). Wait for mutual cause.

According to SCAE, the controlling factors of making a good cup of coffee include the following five items; no matter how you brew coffee, these five factors

The rules must be mastered.

1. Master Contact time extraction time: apply various cooking methods to extract 18Mel 22% within the better extraction time.

The extraction rate is important to control the grinding degree and water temperature of coffee.

two。 It is necessary to master the water temperature at Temperature of the water:92 °C / 96 °C to start the boiling process.

Either high or too low initial water temperature may be inappropriate.

3. Disturb coffee powder Turbulence in the process of brewing: disturbance is to get the proper extraction rate, such as stirring with plug air.

The flushing strength of the hand flushing water column is all disturbed in order to achieve the extraction.

4. Pre-impregnated moist coffee powder Wettability: hand-made, espresso, American-style wetting stage before brewing, this stage

The amount of wet water is per gram of coffee powder, the water of 2ml is pre-soaked, and the infiltration time is about 30sec. Of course, coffee beans are roasted.

There are different pre-soaking and wetting states, so this part of the hand flushing can be well controlled.

5. Uniform brewing Uniform Dispersion: the brewing process allows the water to pass evenly through each coffee powder, and at the same time from the beginning

To the end of the same water temperature, water extraction is important, for example, espresso emphasizes that the water temperature and pressure are the same, hand flushing

This is the reason for a stable column of water.

As for the grinding thickness of coffee powder, the following information I have collected and my knowledge.

1. French pressure: each coffee is ground into 100 Murray 300 coffee powders, about 0.7mm powder in diameter.

two。 Filter: each coffee is ground into 500 Murray 800 coffee powders, about 0.5mm powder in diameter.

3. Saifeng: each coffee is ground into 1000 Murray 3000 coffee powders, about 0.35mm powder in diameter.

4.Espresson: each coffee is ground into 3500 coffee powders, about 0.05mm powder in diameter.

PS.SCAA standard cup timing coffee powder grinding, 70mur75% pass the standard sieve # 20 (0.85mm) uniformity, about higher than the French pressure

Thicker.

In addition, SCAE provides the concept of coffee brewing process and brewing time of different grinding thickness:

1. Wetting in the infiltration stage: at this time, put hot water into the coffee powder to wet the coffee, let the coffee extract dissolve and soak in water.

The amount of coffee powder is about twice that of coffee powder, and the soaking time is about 30sce.

two。 Water Cycle in the brewing stage: at this time, due to the different thickness of the coffee powder mentioned above, the water came into contact with the coffee powder at different times, and

Dissolve the coffee extract.

a. French pressing: the powder is coarse, about infiltrating 3--5min

b. Dripping follicle type: the cooking process is about 1--3min

C.Syphon: the cooking process is about 40--60sec

D.espresso: extraction of 30cc espresso in 30 seconds

3. The latter part of the extraction: at this time, the coffee has extracted more than 50% of the extractable matter, that is, 60% of the soluble extract of 70% of the coffee.

The optimum amount of water to extract and adjust the amount of water to achieve the optimum coffee concentration is between 1.0 Mel and 1.5%.

4. Coffee grounds after extraction: the water content in the coffee grounds is about 2 times that of the original coffee powder (hand-brewed type).

As for the effect of water temperature on SCAE, we can only say that the boiling temperature at the beginning of 92 °C-96 °C is accurate, without considering the roasting degree of coffee. This one.

The Japanese division may have more insightful insights.

Because I often see someone on the Internet saying that he uses 20g coffee powder to make a cup of 200cc coffee, and he has also seen 30g powder Syphon boil 240cc.

Coffee, I really can't make it. Or they didn't really weigh the coffee. I'm going to give you some coffee pounds.

Referenc

1. Coffee beans: about 6 murmurs, 7 beans for 1g

2.Hario Syphon measuring spoon: 1 flat spoon 8 Muhami 9g

3.Hario V60 measuring spoon: 1 flat spoon 14Murray 15g

4. Coffee beans (after roasting): 0.38 Murray 0.43 g / cm ^ 3

5. Coffee powder: 0.44murmur0.48g / cm ^ 3

6. A coffee bean roasted with long axis 12mm, short axis 8mm and high 5mm semi-ellipsoid after roasting.

The area is related to the surface area of the above coffee 1.4 cm ^ 2. Here is an article. Not until we find it.

That's it! I'm going crazy.

The Gold Cup reference materials of this article may be written more accurately in the original text.

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