In coffee extraction, can a small proportion of [1:13] be the same as [1:15] after adding water?

Recently, a friend asked the editor if adding water after extracting a cup of coffee can avoid over-extraction, so will its concentration become lower? This is a good question. So the editor's experiment today is to directly extract the amount of water needed and the concentration ratio and then add water to achieve the flavor comparison of the same amount of water.

The operation mode is as follows:

1. According to the way we extract, extract a pot of coffee with a powder-to-water ratio of [1:15] to get the amount of coffee liquid.

2. Extract a pot of coffee [1:13], get the amount of coffee liquid, and then add the difference between [1:15].

3. Compare the flavor and concentration between them.

In order to make the experiment more objective, the editor chose a flower-and-fruit-scented shallow baked bean from [Java] at Varic Manor in Bolivia, and the other from [Yellow bourbon] at the Queen's Manor of Brazil, which is thick and nutty. The experiment will compare the concentration, flavor and taste of the two sticks under the three states of [1:15], [1:13] and [1:13], so as to verify whether the coffee concentration after adding water is relatively low. And whether adding water after adding water can really avoid over-extraction.

Experiment one

Varic Manor, Bolivia

Origin: Karanawi region, Bolivia

Manor: Varic Manor

Altitude: 1600-1900 m

Treatment method: sun treatment

Variety: Java species

Baking degree: shallow baking

[1:15]

Parameters: 90 ℃ / 1 15 / coffee powder 15 g / grindability BG 5R (Chinese standard No. 20 sieve pass rate 58%)

Technique: steam 30 grams of water for 30 seconds, then pour to 126 grams of water and then to 225 grams of water in the powder bed, and then remove the filter cup. The total extraction time is 1: 55 ". The amount of coffee liquid is 190 grams. TDS:1.4%

Flavor: kiwi fruit, mango, raisin, honey, caramel, honey, the overall flavor is more balanced, high sweetness, with the sweet and sour taste of tropical fruits as the main tone.

[1:13]

Parameters: 90 ℃ / 1 13 / 15 g coffee powder / grindability BG 5R (Chinese standard No. 20 sieve pass rate 58%)

Technique: steam 30 grams of water for 30 seconds, then pour to 117 grams of water and then to 195 grams of water in the powder bed, and then remove the filter cup. The total extraction time is 1: 59 ". The amount of coffee is 161 grams. TDS:1.43%

Flavor: raisins, citrus, caramel, fermented aroma, kiwi fruit, milk chocolate, blackcurrant, lemon, full-bodied overall taste, there is a more obvious sense of fruit.

[1:13 add water ①]

Parameters: 90 ℃ / 1 13 / 15 g coffee powder / grindability BG 5R (Chinese standard No. 20 sieve pass rate 58%)

Technique: steam with 27 grams of water for 30 seconds, then pour to 106 grams of water and then to 195 grams of water in the powder bed, and then remove the filter cup. The total extraction time is 1: 56 ". 160.3 grams of coffee liquid, add 30 grams of water, TDS:1.17%

Flavor: chrysanthemum aroma, citrus, lemon, orange, cherry, fermented aroma, nut, yes; the overall taste is relatively refreshing, the fruit acid is more obvious.

[1:13 add water ②]

Parameters: 90 ℃ / 1 13 / 15 g coffee powder / grindability BG 5R (Chinese standard No. 20 sieve pass rate 58%)

Technique: steam with 30 grams of water for 30 seconds, then pour to 124 grams of water to see the powder bed and then to 200 grams, see the powder bed to remove the filter cup, the total extraction time is 1: 50 ". 163g coffee, 27g water, TDS:1.18%

Flavor: berries, strawberries, toffee, nectarines, malic acid, cream, citrus, oranges; the whole is relatively clean, sour taste is more lively.

Experiment 2

Queen's Manor of Brazil

Origin: Mojiana, Brazil

Manor: Queen's Manor

Altitude: 1400-1950 m

Treatment method: sun treatment

Variety: yellow bourbon

Baking degree: medium baking

[1:15]

Parameters: 89 ℃ / 1 15 / coffee powder 15 g / grindability BG 5R (Chinese standard No. 20 sieve pass rate 58%)

Technique: steam 30 grams of water for 30 seconds, then pour to 122 grams of water and then to 227 grams of water in the powder bed, and then remove the filter cup. The total extraction time is 2: 07 ". The amount of coffee liquid is 189 grams. TDS:1.22%

Flavor: chocolate, smoked, nuts, cream, caramel, berries, pineapple, the overall taste is mellow, with soft acidity.

[1:13]

Parameters: 89 ℃ / 1 13 / 15 g coffee powder / grindability BG 5R (Chinese standard No. 20 sieve pass rate 58%)

Technique: steam for 30 seconds with 33 grams of water, then pour to 124 grams of water to see the powder bed, and then to 196 grams, see the powder bed to remove the filter cup, the total extraction time 1: 55 ". The amount of coffee is 157 grams. TDS:1.37%

Flavor: smoked, Xuanmi tea, cocoa, nuts, caramel, cream, black sesame, spices, berries; full-bodied overall flavor, prefer nutty flavor, fruit acid is relatively weak.

[1:13 add water ①]

Parameters: 89 ℃ / 1 13 / 15 g coffee powder / grindability BG 5R (Chinese standard No. 20 sieve pass rate 58%)

Technique: steam 30 grams of water for 30 seconds, then pour to 99 grams of water and then to 195 grams of water in the powder bed, and then remove the filter cup. The total extraction time is 1: 58 ". 162.1 grams of coffee liquid, 27 grams of water, TDS:1.29%

Flavors: berries, macadamia, nuts, cocoa, fermented aromas, caramel, raisins; clean overall, with soft acidity.

[1:13 add water ②]

Parameters: 89 ℃ / 1 13 / 15 g coffee powder / grindability BG 5R (Chinese standard No. 20 sieve pass rate 58%)

Technique: steam 32 grams of water for 30 seconds, then pour to 122 grams of water and then to 195 grams of water in the powder bed, and then remove the filter cup. The total extraction time is 1: 58 ". 167g coffee liquid, add 21g water, TDS:1.29%

Flavor: nuts, caramel, spices, berries, cocoa, cream, cut tobacco, the whole is also relatively clean, with the sweet taste of brown sugar.

Total knot

Through the above experiments, in the process of testing the TDS (coffee concentration) value of coffee, the editor found that the concentration of powder extracted by direct water injection in this bean [Varic Manor, Bolivia] was higher than that of [1:15] than that of coffee extracted [1:13] and added water. In the moderately baked [Queen of Brazil], the TDS value of the bean [1:13] after adding water was higher than that of the directly extracted [1:15].

What is the reason why the TDS of [1:13 add water] is higher than [1:15]?

It is speculated by the editor that this has something to do with the baking degree. Because the flavor molecules in the lightly roasted [Bolivian Varic] coffee beans are relatively not so easy to extract, the coffee flavor is more intact under the powder-water ratio of [1:15]. And [1:13] of coffee liquid due to the small proportion of powder water extraction, extracted coffee liquid is relatively strong, so the taste is relatively rich and strong juice, our taste buds can not be very good analysis of the flavor inside; when we add water diluted TDS value to decline, coffee liquid is diluted, the flavor becomes more obvious, drink up will have more sour fruit taste. Thus it can be seen that at the ratio of [1:13], the extracted coffee is relatively less complete, with a lively sour flavor and a weak nutty flavor.

On the other hand, [Queen's Manor of Brazil] belongs to moderate roasting, so it makes its beans softer, so its flavor molecules can be extracted more easily. In addition, in the coffee extraction, the concentration of the coffee liquid extracted at the beginning is relatively high, while the coffee liquid extracted later plays a dilution role to a large extent. Therefore, even under the extraction ratio of [1:13], its flavor is relatively complete, and it has not been diluted too much after adding water, so the concentration after adding water is still higher than [1:15].

(the higher the TDS value, the higher the concentration, on the contrary, the smaller the value, the lower the concentration.)

[Manor Varic, Bolivia] TDS value: [1:13] > [1:15] > [1:13 add water]

[Queen's Manor of Brazil] TDS value: [1:13] > [1:13 plus water] > [1:15]

The editor personally suggests that when cooking shallow baked beans, it is better to extract according to the powder-to-water ratio of [1:15], the flavor is relatively full and complete, and if the proportion of extraction [1:13] is easy to be insufficient. On the other hand, medium-baked beans can try to add water in the proportion of [1:13] to avoid being easily extracted in [1:15] as far as possible. Choose what kind of extraction method, or feel you want to express the bean flavor and bean state to determine yo.