What is the extraction rate, concentration and brewing ratio? What is the principle of coffee extraction?
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What is the extraction rate, concentration and brewing ratio? Extraction rate
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.
And now the American boutique coffee association SCAA also uses these data to judge and monitor Golden Cup Award. 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%: 10g-8g=2g
Less than 18% may result in insufficient extraction, resulting in a relatively high proportion of acidic components with high water solubility in the front section and obvious sour taste.
When it is higher than 22%, it is easy to extract too much, resulting in more bitter and astringent taste.
two。 Concentration = weight of dissolute in coffee powder (g) / capacity of coffee liquid (ml)
The best value is 1.15% to 1.35%, that is, the extraction rate of parts per million.
For example, when 10g coffee is brewed with 150cc hot water, the concentration is 1.33%.
3. Brewing ratio = coffee powder / capacity of cold water before brewing (this data is brewed by an American coffee machine), that is, the ratio of powder to water.
At the optimum value of 50g/1000cc~65g/1000cc, the extraction rate and concentration are in the best range.
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