Coffee Golden Cup proportion Coffee Golden Cup Rule Coffee Golden Cup Rule what do you mean

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It is useful to describe two different ways of correlation of coffee cups: (1) intensity and (2) extraction rate. Intensity is basically how strong your coffee is. For example, espresso is much stronger than filtered coffee. The clarity of the coffee cup will be affected by this factor (as well as by other factors). Its strength is usually measured by the total amount of dissolved solids (TDS). It is equivalent to the mass fraction of all non-H2O substances in your cup and can be measured with a refractometer. Some Brix refractometers can be bought for ~ $20; (I use this), but their accuracy is not very good ~ 0.1-0.2% TDS (you also need to convert °Brix to TDS Allen Adler relationship; TDS = 0.85 x °Brix). Refractometers can be very useful for diagnosis and communication, even if they should not replace your taste buds. A more accurate refractometer costs hundreds of dollars. Ideally, you want the coffee to be strong enough without making your senses unbearable, so that you can fully appreciate the aroma of the coffee. It's a matter of personal preference (and background; if the concentration of espresso is twice as strong as filtered coffee, people will think it's very low), but most people prefer TDS with a concentration of 1.15-1.35%.

The extraction rate is the total mass fraction of coffee grounds dissolved in coffee. This variable mainly affects the taste of your cup because different compounds dissolve at different rates in water. You can use less coffee to get a higher extraction rate and eventually get the same strength, but you will have a higher extraction rate, your taste will contain more aromatic compounds, and it will take longer to extract from coffee beans. The typical optimal extract is between 18-22%, and the higher extraction rate corresponds to a more bitter and astringent taste. If you're not sure what astringency means, try raw pears or soak green tea at 100 °C for 5 to 10 minutes. It's hard not to grin. After smiling, your mouth will leave a dry taste: it's a kind of astringency. Lower extraction rates tend to be sour and have more plant flavor. If you know the strength of your cup to the mass ratio of coffee grounds to water you use to make coffee, you can use a simple rule to estimate your extraction rate:

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