What does it mean to extract gold cups from hand-brewed coffee? What is the relationship between the extraction rate and concentration of coffee?
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What is extraction?
To put it simply, extraction is the process of dissolving flavor and aromatic substances from roasted and ground coffee powder. When coffee is brewed, hundreds of substances are extracted from coffee powder into water.
These substances extracted into the water will have a direct impact on the flavor and aroma of coffee. A substance that dissolves in water during the extraction process, usually containing, but not limited to, the following:
Caffeine
Sour (negative sour taste that may produce stinky acid, or positive sour that turns sweet)
Grease (viscosity)
Sugar (sweetness, consistency)
Carbohydrates (consistency, bitterness)
As long as you can understand how these substances are extracted, you can make good coffee more stably.
What is the law of gold cup extraction? How to adjust the extraction rate and coffee concentration?
Concentration: the weight of coffee ingredients as a percentage of the total liquid weight of coffee.
For example, in a cup of 200 grams of coffee, the concentration of coffee may be only 1.2-1.5%, that is, the weight of coffee in this cup is only 2.4-3 grams, while the rest of 197.6 grams of 197.6 grams of coffee is water.
The relationship between extraction rate and taste
Appropriate extraction rate: 18-22%
The words "excessive extraction" and "too little extraction / insufficient extraction" often refer to excessive or too little extraction rate.
When the extraction rate is low (less than 18%): the taste of coffee is light, the flavor is insufficient, the sweetness is insufficient, and the flavor characteristics of coffee can not be shown.
When the extraction rate is on the high side (more than 22%): the coffee has a strong flavor, mixed flavor, unpleasant flavor, such as rubber, wood and so on, while the bitter taste is heavy.
The relationship between concentration and taste
Appropriate coffee concentration (black coffee, refers to brewed coffee): 1.15-1.35 (SCAA standard); 1.2-1.45 (SCAE) standard.
The concentration is too high (when the concentration of black coffee is more than 1.5%): the coffee is too strong, especially sour and bitter, and the sweetness is not enough; the flavor of good coffee is not obvious, and it is easy to be misunderstood as "over-extraction".
The concentration is too low (when the black coffee concentration is less than 1.15%): the coffee taste is too light, the sour, sweet and bitter taste are not obvious, and the coffee flavor characteristics are not obvious, which is easy to be misunderstood as "too little extraction / insufficient extraction".
How to adjust the extraction rate?
1. Adjust the degree of grinding (that is, the contact area between coffee and water)
two。 Adjust the brewing time (that is, the contact time between coffee and water)
3. Adjust the temperature of the water
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