How to make a good cup of coffee extraction law
In view of the past brewing coffee, in order to get the best coffee flavor, it is necessary to control the two variables of coffee powder and water. In the definition of golden cup coffee, it is stipulated as: 1000 milliliters of hot water at 92 degrees Celsius and 60 grams of coffee powder. This powder-water ratio falls at the center of the best extraction rate and concentration.
The following details on the degree of extraction of coffee beans, each coffee bean can be extracted with a maximum of 30% water-soluble substances, 30% of the extraction degree is expressed as the essence of 3 grams of powder extracted from 10 grams of coffee powder, which also contains some water-soluble impurities, if you are not careful in the production process, you will not be able to get a cup of coffee with full flavor. Therefore, in addition to the initial processing and roasting of coffee beans, the production process of a good cup of coffee is also very important.
The ratio of water-soluble substances extracted to water is the coffee concentration, and the optimum coffee concentration is 1.0 to 1.5%. If the concentration is less than 1.0%, the coffee appears light and tasteless, but if the concentration is more than 1.5%, the taste buds are paralyzed when drinking. I can't understand the subtle changes in coffee.
The reason for the failure of coffee extraction is that there are too many variable factors, so it is necessary to reduce the variable factors in order to get a good cup of coffee. such as: coffee bean grinding thickness, grinding time, flavor loss during grinding, grinding dosage, water quality, water temperature, water quantity, filter medium, brewing time, coffee bean quality.
Coffee brewing according to the use of different variables also change, need to learn to operate one by one, skilled operation, skilled control.
Grinding thickness of coffee beans:
French pressure: each coffee is ground into 100Muth300 coffee powders, about 0.7mm powder in diameter, that is, about the size of No. 2 granulated sugar.
Hand-made pot: each coffee is ground into 500 Mel 800 coffee powders, about 0.5mm powder in diameter, that is, about the size of coffee with sugar particles.
Siphon pot: each coffee is ground into 1000Mel 3000 coffee powder, about diameter 0.35mm powder, that is, about the size of food refined salt particles.
Espresso: each coffee is ground into 3500 coffee powders, about the diameter of 0.05mm powder, that is, about the size of flour particles.
SCAA standard cup timing coffee powder grinding, 70mur75% passed the uniformity of the standard sieve 0.85mm, about a little thicker than the French press.
Brewing time:
a. French pressing: the powder is coarse and soaked for about 5 minutes.
b. Hand brewing pot: the cooking process is about 3 minutes
c. Siphon pot: the cooking process is about 1 minute.
d. Espresso: 30ml espresso extracted in 30 seconds
Coffee bean consumption:
1. Coffee beans: about 6ml. 7 grains are 1g.
two。 Measuring bean spoon: 10g a flat spoon of powder
3.10g powder with 160g water = 1:16 (ratio of powder to water)
By mastering the golden cup law, you can adjust the variables according to your preferences to achieve your favorite flavor.
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Calculation of extraction rate of Coffee and the ratio Rule of Gold Powder to Water
Coffee has been recognized as a necessity of human life. It is no longer a luxury, nor does it represent indulgence, it is the crystallization of human painstaking efforts and abilities. William H. Yukos, everything about Coffee (1922) We are preparing for a stressful day in Cerf, North Carolina, on November 23, 2010. We stood there bleary-eyed, sparse
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Basic knowledge of espresso espresso
The golden rule of an ideal espresso indicates the extraction time and the amount of extraction. The golden rule is a good guideline, but in many cases, color is a better indicator of grinding thickness and whether the packing is correct or not. Although it is not absolutely necessary, the extraction process can be clearly shown by observing the extraction with a bottomless cooking handle. When using the normal cooking handle, pass carefully
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