What is the fault tolerance rate of coffee?

To put it simply, the fault tolerance rate of coffee is the range that coffee can bear for various variables. Such an explanation does not seem to be easy to understand. Chen Lei will give an example here to illustrate this problem.

In the process of making coffee, we usually encounter such a problem, suppose that when we use a pressure pot or siphon pot to make coffee, we soak the coffee for 10 or 15 seconds more, or 10 or 15 seconds less, in fact, the difference in taste is not obvious.

If we don't taste it so carefully, there is no significant difference in the taste of coffee at these times.

In the process of making coffee, we may also encounter a problem, that is, when we use a commercial semi-automatic coffee machine to make coffee, the time difference between the two cups of coffee is 2 seconds, and the taste will change obviously. If we use 25 seconds as a benchmark, then we make 23 seconds of coffee and 27 seconds of coffee, the taste of these three coffees can clearly identify the difference.

Do we find it strange through these two examples? Why to make coffee on different utensils, time affects the taste of a cup of coffee is not the same, of course, the above example is the use of time as an example, if changed to any one factor, the conclusion will be the same.

Second, the cause of the fault tolerance rate?

The reason for this difference is that the fault tolerance rates of the two coffee-making methods are different. If we explain this phenomenon at a deeper level, we can only say that it is because the concentration of coffee is different, so the degree of irritation to the mouth will be different.

The higher the concentration of coffee, the lower the fault tolerance rate, and any change will change its taste. For example, in the process of making espresso, the difference in the amount of powder between the two cups of coffee is 0.5 g, and the taste of the two cups of coffee will be different.

The lower the concentration of coffee, the higher the fault tolerance rate, even if a significant change in a variable, the impact on the taste of coffee is not obvious, at least in the taste of most people is not easy to identify.

Third, what is the significance of coffee fault tolerance rate?

Knowing the fault tolerance rate of coffee will make us more rigorous in coffee production, and we can more accurately control some variables of coffee production according to different coffee production methods or utensils, so that we can more accurately grasp the stability of coffee production.

Of course, with this coffee fault tolerance rate, we will have a standard when we communicate the phenomenon of coffee. In addition, we can also well explain why when making coffee, some people say that it only takes me 50 seconds to make coffee, or it takes me 40 seconds, but the taste is not much different. At this time, we know that it is because of the coffee fault tolerance rate.

More meaning has yet to be developed. I hope that friends who are interested in the term coffee can communicate together.