SCAA Golden Cup Coffee extraction training Coffee how to brew the best?

How to brew coffee is the best, how to brew coffee is the best, today Brista Coffee West Point Training Institute will tell you the correct brewing and brewing requirements of coffee, baristas who have been working for many years know that the golden ratio of coffee brewing is [1:13.6-1:20]. Because this proportion range is the easiest to brew the good taste of coffee and extract the delicious part of coffee. This interval also meets the optimal extraction rate and the appropriate concentration is also known as the "Golden Cup Rule", which has always been recognized by coffee researchers as the extraction theory, until recent years, due to the advent of the magic extraction analyzer (ExtractMOJO), this "Golden Cup Rule" began to become popular, becoming the European and American fine coffee staff to study the extraction theory.

The earliest "golden cup rule" theory was proposed by Dr. Ernest Eral Lockhart, a chemist at MIT. He found that under the premise of fresh coffee, extraction rate and concentration are the two key factors that determine whether a cup of coffee tastes good. Then invite the public to try drinking, summarize the extraction rate and intensity that the Chinese like, this is the virgin version of the "Golden Cup Standard". Later, it was modified to formulate appropriate extraction standards. Norway, Britain and Brazil also used this theory as a blueprint to formulate "Golden Cup Criteria" that met their own preferences. Basically, there is a consensus among countries on the optimal extraction rate range, and the same standard of 18%-22% is adopted, but for the most smooth shade, each has its own preference.

One of the gold cup criteria: gold extraction rate of 18%-22%

According to Dr. Lockhart and Ringo, a senior consultant at SCAA(Specialty Coffee Association of America), the speed at which flavor molecules dissolve in hot water often varies with molecular weight and polarity in coffee extraction. Coincidentally, the low-molecular-weight flower and fruit acids, nuts and toast flavors in light and medium baking, as well as grain flavors and rice and wheat flavors produced at the initial stage of Mena reaction, will be preferentially dissolved, followed by the flavors of caramel, cream and chocolate in medium molecular weight, and then the flavors of high-molecular-weight resins, dark chocolate and caramel, which are mainly bitter, sweet and bitter, alcoholic, spicy and burnt.

70% of coffee beans are water-insoluble fiber, and soluble flavors account for only 30% of the weight of the beans. Therefore, the extraction rate is too high or too low, which means that too much or too little flavor extracted from the brewed coffee will affect the taste of the coffee. Therefore, when brewing coffee, if the extracted flavor, too much, if forced to extract all 30%, certainly excessive extraction, there will be no smooth bitter acid salty and bite throat feeling; if only 18% of soluble substances extracted below, it will be easy to extract insufficient, easy to have inactive dead acid and half-cooked grain taste and green feeling, make people uncomfortable. If the extraction rate happens to fall within the golden range of 18%-22%, the green and sour taste of the first extraction is just skillfully neutralized by the sweet aroma extracted immediately, and then the harmony of all tastes is achieved.

The main factors affecting extraction rate are brewing water temperature, extraction time, stirring force and roasting degree, coffee powder amount and grinding fineness. The higher the water temperature, the longer the brewing time, the harder the stirring or the deeper the baking degree, the higher the extraction rate. Otherwise, the extraction rate will be reduced, resulting in insufficient extraction.

It is worth mentioning that the relationship between roasting degree and extraction rate is that the lighter the roasting, the harder the fiber, the less difficult it is to dissolve, so it is necessary to use higher water temperature, longer brewing time or finer grinding degree to avoid insufficient extraction. On the contrary, the more deeply roasted coffee fiber is damaged, the softer it is, the easier it is to dissolve components. It is advisable to use lower water temperature, shorter time, or coarser grinding degree to avoid excessive extraction. Therefore, light to medium roast coffee significantly more than heavy roast, more withstand the intensity of extraction.