How to detect the weight of coffee concentration extract in the total amount of coffee liquid
Coffee concentration refers to the weight of coffee extract in the total amount of coffee liquid. Because the liquid volume is different at different temperatures and is not easy to measure accurately, we generally ignore the volume percentage concentration and consider it through the mass percentage concentration.
A large number of scientific experiments and consumer practices have shown that the concentration of follicular black coffee drinks that most consumers like to drink is less than 1.5%, while more than 98.5% of the coffee liquid is water. No matter how strong and thick a good cup of coffee is in your sensory experience, the proportion of coffee extract in the cup is actually very low.
According to the American Fine Coffee Association (SCAA) standard, the best concentration range of filtered black coffee is 1.15% Mel 1.35%, which is currently the most suitable sensory range for our countrymen.
So to make a cup of coffee that everyone likes, we must master the concentration of coffee, which is very important for coffee as a professional barista. In the early stages of learning, we can use some professional measuring instruments to help us get the data we need to improve our extraction methods when making coffee.
This professional instrument for testing coffee concentration can quickly help us make a good cup of coffee and find out the water temperature and amount of water needed to make coffee more quickly.
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Utensils for making a good cup of coffee American dripping coffee pot Chemex
American Chemex- classic hand coffee filter pot, with elegant and smooth beautiful body, is made of laboratory-grade heat-resistant borosilicate glass, and the waist is easily held with detachable "smooth wood" rings to avoid hot hands when brewing coffee, and then knotted and fixed with exquisite leather string, which is fascinating to people's eyes, and has the value of art collection.
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The requirement of altitude for coffee beans the effect of altitude on the flavor of coffee beans
It is often mentioned that the altitude determines the flavor of beans. When it comes to beans with high altitude, the impression of outstanding flavor and mellow taste often comes to mind. On the other hand, the beans with low altitude will show the impression of being boring and lack of taste. The cause of this phenomenon has a lot to do with the diurnal temperature difference of beans, soil and water and other time. Because the temperature difference between day and night in high altitude area is larger than that in low altitude area.
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