Coffee bean consumption reference coffee data coffee bean consumption

Weight reference of some coffee pounds

1. Coffee beans: about 60.7 for 1g

2.Hario Syphon measuring spoon: a flat spoon 8x 9g

3.Hario V60 measuring spoon: one flat spoon 14015g

4. Coffee beans (after roasting): 0.38, 0.43 g / cm ^ 3

5. Coffee powder: 0.44, 0.48 g / cm ^ 3

6. A coffee bean with long axis 12mm, short axis 8mm and high 5mm semi-ellipsoid is roasted. It is said that the coffee extraction is related to the surface area. The surface area of the above coffee is 1.4cm ^ 2.

ExtractMOJO issued by TDS and George Howell Coffee company.

ExtractMojo is not a new concept. He just continues the Gold Cup principle of SCAE and makes the theory and practice more convenient. For many people, this set of Gold Cup theory, which was used to examine the quality of follicle coffee in the 1960s, is no stranger. But I must admit that this is the first time that I have seriously understood the principle and brought out the extraction theory again.

Coffee under the Gold Cup framework must maintain an extraction rate of 180.22% (Extraction) and a concentration of about 1.3% TDS (Strength). This is a relationship between the extraction rate and concentration that enables coffee to balance the interpretation of flavor. A coffee bean has about 30% of the soluble substance (the remaining 70% is an insoluble structure, including xylem); the standard extraction rate of Gold Cup is set at 20%; if it is too low, it is due to underextraction (under developed), which leads to flavor imbalance; if it is too high, it is bitterness caused by excessive extraction (Bitter). Strength means that the same soluble substance in the coffee is washed out as a percentage of the coffee solution. The higher the percentage, the stronger the coffee (strong) and vice versa (weak). After understanding these two nouns, we have to try to make coffee to the goal of Extraction=20% and TDS=1.3%.

To achieve this goal of Extraction=20% and TDS=1.3%, Gold Cup has a recommended water-powder ratio, which is about water: coffee= 17:1. The convenience of ExtractMOJO is that you can fix the amount of powder (ground coffee), the amount of water used for cooking (brew water), or the capacity after the cup (desired yield), one of the three parameters, to calculate how much the remaining two should be. For example, if you are going to brew a cup of coffee with a full cup capacity of 240cc today, after you fill in the number in this field, ExtractMOJO will advise you to use 271.69ml 's water with 15.19g of coffee powder (the software will estimate the average water absorption of coffee powder). First fix the water temperature (suppose 205F), take the TDS value of the cup of coffee after brewing, and then input the software to get the landing point of brewing coffee, and then correct it. If the TDS is too high, you can thicken the powder or shorten the extraction time, and vice versa. Follow the data a few more times and you will soon be able to catch your Gold Cup cooking parameters.

Of course, if you want coffee strong (stronger) or light (weaker), you can also adjust the setting. After adjustment, the cooking parameters will run along with it. This is where ExtractMOJO is convenient. You don't need a computer to do the math, just throw the data in, follow the operation, and then correct it according to the actual TDS value. In principle, Extraction=18~22%, TDS=1.3~1.6% is an acceptable range.

Through the experiment, it is found that the brewing of Clover, due to the deviation of the previous concept, uses too much powder, which leads to the increase of TDS to improve the coffee intensity, but ignores the performance of the extraction rate, and makes the coffee fall in the underdeveloped and rich (Strong/Underdeveloped; TDS=1.7,Extraction=11%) range. This cooking method, in addition to a waste of coffee powder, resulting in insufficient extraction rate, but makes the flavor of the producing area is not obvious. It is urgent to use the recommended amount of powder to find new grinding, extraction time, and filter mesh. If business capacity is taken into account, I can't use the four minutes recommended by Gold Cup to make coffee, so I have to fine-tune the grinding to shorten the brewing time. In addition, the coarse filter (70 micorn) is more suitable for cooking Gold Cup than the fine filter (100micorn).

With the help of the software, it took about one night for the extraction parameters to be sorted out, including the brewing settings for medium, light and deep-roasted coffee. Of course, you can ignore the gold cup model, but after testing the golden cup of coffee, I found a few significant differences compared to the coffee I made before:

1. The flavor of the producing area is more obvious.

two。 Sweetness becomes higher

3. Cleanliness becomes higher

4. Throat rhyme lengthening

Then, interestingly, I put the amount of powder in the earbag into the software and boiled it according to the recommended amount of water (200cc), but coincidentally I got a combination of Gold Cup's Extraction=20% and TDS=1.3%, which I didn't expect.

Fifty years after the invention of the principle, it was very sorry for my coffee and guests to seriously explore the principle of gold cup and apply it to the store. I admit that in many cases, taste should be the key to the final decision of the process. However, sometimes the convenience provided to us by the existing scientific principles is ignored, which increases the pain and uncertainty in the process of exploration. This software gives me a new understanding of how Gold Cup works, and because of the convenience of the software, I can adjust the existing process to provide mojocoffee enthusiasts closer to perfect coffee.