6 factors mentioned in SCAA manual about influencing coffee brewing

SCAA(Specialty Coffee Association of America) is the specialty coffee association of America. Founded in 1982, SCAE(Specialty Coffee Association of Europe) has become the largest specialty coffee promotion organization in the world, dedicated to training, certification and research. Today, I share with you the six factors that affect coffee brewing in SCAA's "The Coffee Brewing Handbook". (Since the original is English version, please forgive me if there is any incomplete translation)

1. correct coffee-to-water ratio. The most acceptable range is 1.0-1.5% coffee in a cup of coffee and the rest is water. Anything less than 1% or more than 1.5% doesn't taste good.

A coffee grind that matches the brewing time. In order to prevent under-or over-extraction we should adjust the appropriate grinding to match the appropriate brewing time. Generally speaking, longer extraction time is suitable for coarse grinding degree, while shorter extraction time is suitable for fine grinding degree.

3. proper operation of brewing equipment. The article says that proper brewing equipment typically controls three variables: time of contact between the coffee grounds and water. The article mentions that 92-96°C water is the best way to extract soluble substances from coffee powder, and in general it is best to keep the water temperature constant throughout the process. turbulence. When water passes through coffee powder, it needs to create a turbulent flow. This turbulence is designed to allow the water to completely capture more of the active fraction when coffee and water come into contact.

Choose the best or most suitable brewing appliance, because different brewing appliances will cause different flavors. SCAA also lists the characteristics of six different brewing appliances in this section. steeping. decoction. Percolation follicles. Drip filtration. vacuum filtration. pressurized infusion.

5. good-quality water. Dissolutions in water between 50 and 100 ppm make it easier to make good coffee.

6, an appropriate filtering medium. The choice of filter medium will affect the flavor of coffee. It mainly affects the body of coffee, which affects the flavor of coffee. The following four flavors are usually used. perforated metal plates. woven wire screens. cloth. Paper.

Through the above conditions, we can probably have a general understanding of the coffee brewing process. These factors cover hand flushing, Italian, siphon and other methods, not for a specific technique to write, six methods mainly around the water and temperature to explore, visible water and temperature on coffee influence.