What is the high concentration and low extract in coffee extraction? How to extract the coffee without bitterness?
I believe you often see the words "high concentration and low extract" in Qianjie articles or in the cooking and sharing of other websites! But a search, pop-up explanation is directly thrown out of a pile of incomprehensible data stacked there. It is as if the brave just went in and out of the novice village to practice, and the result directly ushered in the feeling of the final Boss.
![图片](https://www.gafei.com/uploadfile/202310/eac8b312434d98b.jpg)
So today, Qianjie will transform these complex theories into simple descriptions, so that friends can better understand. "High concentration and low extraction", what on earth is it? What is high concentration and low extraction? "High concentration and low extraction" he is not a set of fixed techniques or cooking parameters, it is an extraction idea, but also the result of extraction. I believe that although many friends are not sure what high concentration and low extraction is, they have more or less used the cooking method developed around the idea of high concentration and low extraction, because there are many ways of extraction with high concentration and low extraction: the most common is to use a large amount of coffee powder and then extract a small amount of coffee liquid.
![图片](https://www.gafei.com/uploadfile/202310/503bacd73500f34.jpg)
At this time, do many friends think of a lot of Japanese cooking? For example, the powder bed is washed like a volcano like Mount Fuji, or the pine house style steamed with a "pot lid". Yes, they use a lot of coffee powder, and then use a very low powder-to-water ratio for extraction, although the coffee liquid is not much, but each drop of coffee is very rich!
![图片](https://www.gafei.com/uploadfile/202310/e12534cddfbd802.jpg)
The reason why the idea of high concentration and low extraction is derived, it involves "concentration" and "extraction rate"! They are the main factors affecting the taste of coffee! Like the well-known gold cup extraction table, it is made by an authoritative coffee organization in the United States, collecting a large number of tables made by Americans on the taste of coffee. The research shows that the extraction rate is 18%, 22%, and the concentration is 1.15%, 1.35%. Coffee in these two ranges is the most delicious for Americans! It is also what most of us like! So, what do these two words mean respectively?
![图片](https://www.gafei.com/uploadfile/202310/48d32fc4efe3cc1.jpg)
Concentration: concentration is the best to understand! For example, a cup of sugar water, if the sugar content is too high, then it is "sweet" sweet, and if its sugar content is too low, then it will only be a little sweet water. The same is true for coffee. If the concentration is too high, the flavor will be too concentrated, and you will feel that the whole cup of coffee is very strong, turbid and can not distinguish any flavor. If it is too light, it is a cup of water with coffee flavor. Only in a reasonable concentration range can you drink a cup of coffee with outstanding flavor and full taste.
![图片](https://www.gafei.com/uploadfile/202310/62f7998fb8f7ec8.jpg)
(thin concentration of coffee) extraction rate: the extraction rate will directly affect the overall flavor of the coffee, when it exceeds the highest value of 22% of the gold cup value range, then this cup of coffee will have a strong bitter taste, that is, it is often said to be too outstanding. When your extraction rate is less than 18% of the lowest value of the gold cup, then this cup of coffee will be prone to underextracted flavors such as acidity and subtilis. Only in the appropriate extraction range, the taste of the coffee can be balanced!
![图片](https://www.gafei.com/uploadfile/202310/77f04fda4337de7.jpg)
According to the idea of gold cup extraction, people have created many classic cooking schemes (such as 15g powder commonly used in Qianjie, 225ml 92 °C water, fine sugar grinding. Three-stage brewing), so that the final coffee can be in the delicious range of gold cup extraction. However, there are some coffee beans that are not resistant to extraction (such as deep roasting, or anaerobic treatment, coffee beans that have been kept for a long time), which are loose in texture and can easily cause excessive bitterness in extraction with conventional cooking methods. At this time, it is necessary to modify the parameters to reduce the extraction rate, so as to obtain coffee without bitterness (the parameters that can be adjusted are: water temperature, grinding).
![图片](https://www.gafei.com/uploadfile/202310/66328ba2c640ddd.jpg)
However, if the extraction rate is only reduced in the original scheme, and the other parameters are not changed, it means that the concentration will also be reduced, and the resulting coffee will become coffee-flavored water. this concentration is obviously not acceptable to us. Therefore, it is necessary to increase the concentration while reducing the extraction rate (which can be adjusted: adding powder and reducing water). High concentration, low extraction, is such a fault-tolerant way is called "high concentration low extraction"! What kind of cooking adopts the idea of high concentration and low extraction?
That's too much! We reduce the ratio of powder to water by conventional cooking, which is also a way of extraction with high concentration and low extraction. Not to mention unique brewing such as the pine house style, which requires by pass to dilute the very high concentration of coffee liquid.
![图片](https://www.gafei.com/uploadfile/202310/3e302646a9e5761.jpg)
But again, you can't have both fish and bear's paw! The low extraction rate is mainly in the front and middle part of the extraction, and rarely in the latter part of the extraction, which will naturally reduce the tail performance of the coffee! So, you have to choose beans.
-END-
Front Street Cafe
No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province
![图片](https://www.gafei.com/uploadfile/202310/7be51f48c01edd7.jpg)
- Prev
Lucky successfully turned young people into "garbage pickers".
▲ click to follow | Daily boutique coffee culture magazine coffee workshop "do you know? * and * are co-signed! Take a good look around! " There are joint names year after year, and there are no more this year. As a conspicuous bag in the joint industry, Rui Xing can be said to be the representative of a model worker in this respect. The heat of the last wave of phenomenal products has not completely faded.
- Next
It's a hot search! The independent coffee shop owner complained that he was destroyed by 9.9 yuan.
▲ Click follow | Daily boutique Coffee Culture Magazine Coffee Workshop Today, there are mainly two types of coffee shops on the market, one is brand chain, which includes foreign chain brands such as Starbucks and Costas, as well as Ruixing, Mstand and Manner; as local brands.
Related
- Gu Ming was exposed to bloody phlegm?! Municipal supervision: unable to identify
- Continue the encirclement and suppression! Cody wants to open 50,000 convenient stores and is desperate for lucky luck!
- Sudden! Eritrea announced the suspension of all Ethiopian flights. Ethiopian coffee exports are facing serious problems
- Introduction to Sulawesi Island, a coffee producing area in Asia and Indonesia
- What is the difference between a bottomless espresso maker and a diverter handle? What handles should I use for single and double powder bowls? Which handle is suitable for extraction and concentration?
- Can coffee beans be stored in the refrigerator? What should I pay attention to when freezing coffee beans? Why are the beans crispy after freezing?
- The price has increased 10 times?! How many cafes did Sam's Desserts save?
- Clang! Clang! Ruixing destroyed a large number of raw materials for products that will be sold in the market!
- Introduction to Brunka, the coffee producing area of Costa Rica in Central America
- Brazil releases report: More than 1000 cities have severe drought!