How to calculate the extraction rate of coffee? What is the gold cup extraction rate, teach you to adjust the taste of coffee.

SCA golden cup rule

Extraction rate = amount of coffee substance / coffee powder dissolved in water * 100%

Concentration = weight of coffee substance / coffee liquid dissolved in water * 100%

Extraction rate = coffee liquid weight * concentration / coffee powder content * 100%

The extraction rate indicates the proportion of "extracted coffee substance" to the total weight of coffee beans. The extraction rate is between 18% and 22%.

The concentration indicates the proportion of the "extracted coffee substance" to the total coffee liquid in a cup of coffee. The coffee concentration is between 8% and 12%.

Prepare a double (or single) espresso, coffee concentration tester (ExtractMojo), titration test tube, clear water, calculator, electronic scale before calculation.

How to determine the concentration? First of all, calibrate the concentration tester and clear the zero standard with pure water. Then stir the extracted espresso, and use the titration tube to extract the central coffee liquid, put it into the coffee concentration tester, press the determination key, try to determine the value many times, until the value is stable.

How to calculate the extraction rate? Through the definition of concentration, we know that the concentration is equal to the ratio of the weight of the extracted substance to the coffee liquid, and the extraction rate is equal to the ratio of the weight of the extracted substance to the weight of coffee beans. Then the conversion formula can be obtained that the extraction rate is equal to the product of the concentration and the weight of the coffee liquid divided by the weight of the coffee bean.

Espresso parameters

Amount of coffee powder: 20g

Amount of coffee liquid: 40 grams

Extraction time: 28 seconds

The coffee concentration measured by coffee concentration meter was 8.97%.

Then the extraction rate is (8.97 × 37) / 18 ≈ 18.44%.

So we have an espresso with a concentration of 8.97% and an extraction rate of 18.44%. Espresso that belongs to the golden cup.

If you want to adjust the taste of coffee, if your espresso is too bitter, you can reduce its extraction rate, such as adjusting the degree of grinding, reducing the amount of powder, increasing the ratio of water to powder, and so on. If your espresso is too sour, you can improve its extraction rate, such as fine grinding, increasing powder content, reducing the ratio of water to powder, etc.