What is the meaning of high concentration and low extraction of hand-brewed coffee? effect of ratio parameters of dripping coffee powder on flavor

Here we come. Today, Qianjie will share with you the idea of a brewing method-- high concentration and low extraction. This brewing method can minimize the bitterness of coffee and make coffee achieve a good flavor performance.

What is high concentration and low extraction?

Here in front of the street is a brief introduction, everything still has to start with this "gold cup extraction". Through research, a group of experts have come to the conclusion that the extraction rate of coffee is 18-22%, and the coffee with a concentration in the range of 1.15-1.35% is the best. This data is based on the taste of Americans, and people in other places do not necessarily think so. For example, Norwegian people think that coffee with a concentration of 1.3-1.55% is more palatable. However, we all agree that the extraction rate of this coffee is 18-22%.

The term "high concentration and low extraction" is based on the extraction purpose expressed in this gold cup extraction interval, which means that the lower extraction rate and higher concentration in this range, for example, the coffee concentration is 1.35% and the extraction rate is 18%. It belongs to high concentration and low extraction. Sometimes the extracted coffee is not in this range, but close to this range is also counted as high concentration and low extraction, such as coffee with a concentration of 1.4% and an extraction rate of 17.4%.

In front of the street, let's review how the concentration and extraction rate affect the flavor of coffee. First of all, the concentration, which is easier to understand, for example, when we drink salt water in the morning, if it is too light, you will find it tasteless, and if it is too strong, it will be bitter and salty. The same reason for coffee, we do not want to drink a cup of coffee like water, but too strong flavor will be very concentrated, exciting, bitter. In a reasonable range, for example, coffee with a concentration of 1.35% will feel fuller and richer than coffee with a concentration of 1.05%. The extraction rate will directly affect the sour, sweet and bitter taste of coffee, if the extraction rate is less than 18%, it is easy to appear acidity, hollowness and so on; when the extraction rate is more than 22%, there will be scorched bitterness and miscellaneous taste. In a reasonable range of 18-22%, the lower extraction rate will be sour, and the higher extraction rate will be sweet and bitter. Therefore, the brewing method of high concentration and low extraction can easily make a cup of coffee with less bitter taste and good flavor and taste.

How to achieve "high concentration and low extraction"? High concentration and low extraction is not a set of fixed cooking parameters or techniques, it is a train of thought, a result. There are many ways to achieve high concentration and low extraction, for example, by reducing the amount of water injected or increasing the amount of coffee powder to adjust the powder-to-water ratio, for example, the ratio originally at 1:15 is now changed to 1:13, so that the concentration of coffee liquid tends to become higher and the extraction rate lower. For example, the famous Matsuya style in Japan uses a powder-to-liquid ratio of about 1:5 to extract coffee liquid with high concentration and low extraction, which will be diluted to the appropriate concentration according to the guest's preference.

Another way is to redesign a cooking plan. As a matter of fact, the cooking parameters that Qianjie usually shares with you are also a method of high concentration extraction. The usual brewing method in Qianjie is as follows: powder amount: 15g powder water ratio: 1stroke 15 grinding degree: 20 sieve pass rate 80% water temperature: 91 degrees Celsius water injection: three-stage shallow roasted coffee extraction rate is 17.8-19.5% under this parameter, the concentration is between 1.28-1.42%. Coffee is full and rich in flavor and bright in acidity.

The coffee brewed with this parameter is more safe, and it is more difficult to produce bitter taste. If you think it's too strong, the adjustment is easy, just adjust the powder-to-water ratio to 1:16. High concentration and low extraction is also a negative effect of high concentration and low extraction is not perfect, although it is not easy to rush out of the bitter taste, the flavor and acid quality are better. But the high-concentration and low-quality approach will also make the aftertaste of the coffee short. So like some coffee beans have a good afterrhyme performance, do not use this method to brew. What kind of coffee beans is suitable for this method? The idea of "high concentration and low extraction" can be applied to medium and deep roasted coffee beans and anaerobic coffee beans. Because the texture of these coffee beans is relatively loose, coffee substances are released more quickly. The "high concentration and low extract" approach can well avoid the uncomfortable bitterness of the coffee.