The ratio of powder to water extracted by SCAA gold cup the effect of excessive extraction on the quality of coffee

Then let's talk about the effect of powder on coffee brewing. According to the previous cooking experience, I think it is easy for everyone to draw a conclusion, that is, the more the powder, the stronger the taste, and the less the powder, the weaker the taste. This conclusion is not wrong, but there are other details that we need to pay attention to. Do you remember the content of the last time? In addition to the strength of the taste (that is, the vertical axis of the chart), the most important thing for the average user is the distribution of bitterness and bitterness.

Let's take a look at this picture. There are two new slashes in the picture. The upper slash has more powder than the middle one, while the lower one has less powder than the middle one. You can see that when three different amounts of powder reach the same extraction rate (the same feeling of bitterness and bitterness), the cup with more powder will have a stronger taste, and vice versa.

At this point, we can do a little exercise. If you think the brewed coffee is very light and has only throat rhyme, how do you adjust it when you want to feel more sour and sweet? Answer: you can imagine that the extraction point is located in the lower right block of the Jiugong grid, then you must increase the amount of powder (move the extraction point up) and lower the extraction rate (let the extraction point move to the left). In this way, you can let the extraction point fall into your own ideal extraction range!

Then there is a key point that is not shown in the gold cup theoretical diagram. Take the cup test as an example. Suppose we soak the 150cc coffee in 10g coffee powder for 2 minutes. The distribution of the sweet and sour of this cup of coffee is very satisfactory, but the taste is a little light, so how to adjust it?

As can be seen from the above picture, we must increase the amount of powder and maintain the same extraction rate. But the interesting thing is that if we soak the 150cc coffee for 2 minutes with 12g coffee powder, you will find that the distribution of sweet and sour coffee is not the same as that of the previous cup of coffee, but slightly more sour and sweet. In other words, when we increase the amount of powder, if the other extraction conditions remain the same, then the extraction rate will be reduced, as shown by the dotted line in the picture.

On the contrary, when the amount of powder decreases, if the other extraction conditions remain the same, then the extraction rate will increase. In other words, when the amount of powder changes, you must also think about whether other parameters of cooking need to be adjusted! In the case of just now, I may soak 12g powder for two and a half minutes to achieve a similar distribution of sweet and sour!

When you know this, congratulations, you have grasped the focus of the golden cup theory, although there are many factors that affect the taste of coffee are not included in this theory, but no matter what kind of brewing equipment, you can try to think with the logic of the golden cup theory.

Source: Beresta's blog