The controlling factors of SCAE brewing a good cup of coffee include the following five items
SCAE brewing a good cup of coffee control factors include the following five items; no matter what method of brewing coffee, these five principles are necessary to master.
Contact time: apply various brewing methods, to extract 18~22% extraction rate in its best extraction time, it is important to control the coffee grinding degree and water temperature.
Temperature of the water: 92°C~96°C to start brewing water temperature is necessary to master, too high or too low initial water temperature may be inappropriate.
Turbulence of coffee powder during brewing: disturbance is necessary for brewing to achieve the extraction rate, such as air stirring, hand flushing water column flushing intensity, etc.
Soak coffee powder Wettability: Hand brewed,espresso, American There is a wetting stage before brewing. The amount of wetting water in this stage is 2ml of water per gram of coffee powder, and the soaking time is about 30sec. Of course, the roasting state of coffee beans has different pre-soaked wet states, and this part of hand washing can be well controlled.
Uniform Dispersion: The brewing process allows water to evenly pass through each coffee powder, while the water temperature is consistent from the beginning to the end. Water extraction is important. For example, espresso emphasizes that the brewing water temperature and pressure are consistent.
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SCAA American boutique coffee association coffee brewing gold gouache ratio coffee optimum extraction rate
The ratio of Gold Cup fine cup coffee defined by the Coffee tasting Association and the scae European Fine Coffee Association must be about 20% of the coffee extraction rate, while the TDS is about 1.1% to 1.3%. For Drip Filter dripping and brewing, how to extract the best coffee flavor is controlled by two variables: the extract of coffee powder and the concentration in a cup of coffee, but these two variables are early.
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What are the methods of brewing coffee? comparison of various ways of making coffee
Coffee brewing method French press French pressure Percolator mocha pot Drip Filter drip filter Syphon plug wind siphon Pressurised Infusion (Espresso) Italian concentrate as for coffee powder grinding thickness: French pressure: each coffee is ground into 100m 300 coffee powder, about diameter 0.7mm powder, that is, about No. 2 extra sugar particles
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