A complete set of terms for hand-brewed coffee | Coffee tasting notes on the way coffee is brewed. Coffee lovers
I believe that many coffee lovers must have learned a lot about coffee extraction after they came into contact with hand-brewed coffee. Today, we have prepared a variety of tests on extraction terms to help you test the extent of your extraction understanding and expression ability.
Steaming, infiltration: refers to the production of hand coffee will be hot water light, soft, fast, evenly sprinkled on the coffee powder, is the coffee powder "activation", the formation of upward uplift process.
Extraction: the process of releasing soluble substances from coffee powder with water is called coffee extraction.
Grinding: grinding is the process of grinding coffee beans into fine particles. Its primary purpose is to increase the contact area between coffee and water to make extraction easier.
Extraction rate: soluble matter in coffee accounts for the percentage of coffee powder that was previously extracted.
Insufficient extraction: insufficient extraction means that not enough flavor substances in coffee powder are dissolved, and there are still a large number of substances that have not been extracted, which could have neutralized bad flavor substances.
Excessive extraction: excessive extraction refers to the dissolution of too many soluble flavor substances. This extraction state will bring some bad flavor.
Concentration: coffee concentration is the non-aqueous percentage of coffee, of course, individuals will think that this is the feedback of the intensity of coffee in the mouth.
Fix: modify coffee extraction parameters in a series of ways to extract an "ideal" cup of coffee.
Variables: various factors affecting coffee flavor extraction, such as water temperature, water quality, grinding degree, water / powder, time.
Gold cup extraction: SCAA believes that the perfect coffee is coffee with an extraction rate of 18%-22% and a total solid solubility of 1.15%-1.35% after brewing.
Brewing methods: such as fire up, pine house style, academic school, mixing method, drip method and so on.
Equilibrium: coffee extraction rate and concentration reach a perfect ratio.
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