Is the optimal concentration of coffee defined for drip coffee and espresso?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

The best concentration of coffee

The optimal concentration is hard to define, like most of the subjective aspects of coffee. Everyone wants their drinks to be different.

Take myself as an example, the ideal concentration means full taste, but it will not steal the limelight of the flavor.

The following is my preferred concentration range:

It would be right if the concentration of espresso,TDS is between 7.5% and 9.5%. A higher concentration than this will only make my head feel bitter.

Lower than this, you are in the concentration range of 2% color 7%, and the flavor wants to be hidden (but also delicious).

No matter how to extract coffee, it is difficult to define whether the coffee in this range is drip filtration or espresso. If your espresso's TDS is less than 7%

It is best to communicate the expected texture of the coffee before the customer tastes it.

If it's dripping coffee, I like it when TDS is between 1.3-1.7%. Less than 1.3% won't satisfy me.

This kind of coffee lacks stickiness, which makes me want more flavor. The coffee around 2% also let me down.

I think, with the change of coffee concentration, the taste has its ups and downs, while 2% is at a low ebb.

It's too strong for dripping, but not strong enough for a good cup of American coffee.

END