The extraction rate determines the quality of the taste spectrum, and the ideal coffee taste has a long finish.

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Some of the coffee with good extraction is hard to come by, and we invest a lot of effort to balance countless factors, just to create a cup of coffee with a good flavor, and we have to know how it tastes.

Imagine the best coffee you've ever had, with a sweet and mature flavor! The clear flavor is like transparency. Acid balance and bring a positive feeling, if you are lucky, the acid will be very rich, and the aftertaste will be long. This is the coffee that everyone is flocking to, and you will want to know more about it.

Sweetness and maturity

Imagine plums or similar drupes ripening with rich and strong acidity at first, then sweeter and sweeter as they mature, and the sugar of the fruit develops and becomes thicker, thicker, and even greasy. Then reach a point, like the sweetness you smell when you hold the fruit close to your nose. This is the sweet and mature flavor you will want to drink from coffee, and if you have never had such coffee, you may easily be satisfied.

Clarity and transparency

George Howell describes coffee treatment as "peering at coffee from the window of coffee", while the author likes to extend this sentence to "imagine extracting and baking into other panes of the window of coffee". If the coffee in your cup is overextracted or underextracted, it will be difficult to "see" the actual flavor of the coffee. Common extraction mistakes can distract you and waste the painstaking front-end processing of the coffee you taste.

Meticulous, rich and distinct acidity is the most important element behind coffee. The acidity is intoxicating but also frustrating. When you drink coffee, the acidity reminds you of certain fruits or even wine. If the acidity can be clearly defined, you can focus on remembering the last time you ate the fruit.

The rhyme is long.

The meaning of the word itself illustrates everything, and a good afterrhyme can be retained for a long time, which is one of the symbols of extracting good coffee.

Extraction rate: determines the quality of the taste spectrum

According to the research of Dr. Lockhart in the United States, 70% of the ripe coffee beans are insoluble fiber, and the soluble flavor accounts for only 30% of the weight of the ripe beans. According to the test results of people in Europe and the United States, the extraction rate of coffee powder is 18-22%. The coffee is the most delicious, which is the so-called "golden extraction rate range".

When brewing coffee, the flavor extracted is too much. If the soluble flavor, which accounts for 30% of the weight of beans, is extracted, it will certainly be over-extracted, resulting in unpalatable bitterness and throat biting.

If only less than 18% of the soluble flavor is extracted, it is easy to have inactive dead acid and half-cooked grain taste and astringency, which makes the taste buds uncomfortable.

Therefore, the extraction rate is too high or too low, indicating that the flavor extracted by brewing coffee is too much or too little, which will affect the taste of the coffee. When the extraction rate is less than 18%, it is easy to have dead acid, grain and astringent taste; if it exceeds 22%, it will have bitter and salty throat-biting flavor; only if it hits the golden extraction rate range of 18-22%, the coffee dissolves the high-quality flavor and suppresses the release of inferior flavor. Baiwei balance, can make delicious coffee.

Concentration essence: determine the strength of flavor

Even if it hits the gold extraction rate range of 18% Mel 20%, it only completes 1/2 of the Golden Cup Criterion, and it must hit the delicious range of concentration in order to combine the two swords and reach the Golden Cup Criterion.

The standard quality flavors extracted from coffee powder must be diluted with appropriate amount of water in order to make delicious coffee. If the dilution of water is too small, resulting in a strong taste, but hinder the mouth, if the dilution of water is too much, so that the taste is too weak, losing the pleasure of tasting coffee.

Concentration, in short, is the ratio of coffee extract to water in a cup of coffee. Therefore, the ratio of water to coffee powder is the core factor in determining the concentration. People in different regions have different requirements for coffee concentration, but there is still a certain range for reference, that is, between 1.15% and 1.55%. The ratio of water to coffee powder is 16:1. 160ml water needs 10 grams of powder.

Concentration problem, that is, the need to grasp the ratio of water to coffee powder in practice.