Do you understand the "Golden Cup Rule"? how to flexibly adjust the ratio of powder to water when making coffee?
SCA identified seven basic elements of coffee extraction, and in my experience, one of the most basic elements is the most neglected. In fact, this is actually the first decision that people usually make when making coffee, whether they realize it or not. Of course, the variable is the ratio of coffee to water.
Whether you are a barista or a coffee lover, you may think about how much coffee you want to make when you buy a Hario V60 or a French kettle. I hope you are using a scale to measure the exact amount of coffee you want to use. The brewing scheme you use, whether carefully measured or unmoved, is the ratio of your coffee to water.
One of the main reasons why the ratio of coffee to water is important is that it largely determines which flavor combination is feasible. To understand the reason, please check the extraction control chart of SCA.
The X axis represents the yield or extraction rate of soluble matter. In essence, this is the percentage of coffee that dissolves during brewing and eventually enters the brewing process. The Y axis indicates the concentration or strength of the soluble matter. In other words, how much coffee do you actually have in the water?
Most coffee experts agree that when the concentration is 1.15-1.45%, the taste of filtered coffee is best between 18-22% soluble matter production. The box in the middle of the chart shows this possible strength and extraction range, often referred to as the "Golden Cup Standard". (it is worth noting that some industry leaders have recently argued that the amount of extraction should be more than 22%. )
Diagonals represent different brewing rates. They revealed that different extraction / strength combinations are only suitable for certain formulations. For example, only when the ratio of coffee to water is 1: 15:00 can 19% coffee be extracted with a modulation strength of 1.41. These figures are based on the average liquid retention rate. If you look closely, you can see that the 1:17 ratio is more likely to be "in the box" than other rates.
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A brief introduction to the Ethiopian ECX trading system that manages the export of Ethiopian coffee
Ethiopia is the country where coffee was first discovered, and it is still the most important and best producer of coffee in terms of quality and output. Coffee is mostly traditional Arabica species, with an annual output of about 350000 tons and more than 70% of which are exported to countries around the world. About 15 million people in the country are engaged in coffee-related industries, and more than 90% of the farms or cooperatives are planted in small areas.
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What does it mean to be a native species of coffee in Ethiopia's Sidama Guji region?
Forest coffee or wild-grown coffee trees are produced in the Sidamogugi region along the Mora Mora River in southern Ethiopia. The region also hosts many small coffee farms that pool coffee in cooperatives for grinding and export. The typical variety in the Guji region is the heirloom. it is important for us
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