The extraction rate of fine coffee is related to the concentration and the amount of water extracted from coffee?
However, due to the different tastes of different populations, the requirements for intensity are different, and the theory cannot point out that the specific flavor or the miscellaneous flavor originally caused by the problem of beans is the so-called extraction rate, that is, how much coffee powder will be dissolved in water when it is placed in water. According to SCAA theory, up to 30% of the material will be dissolved in water.
In general, if coffee dissolves in water accounts for more than 22% of the total coffee powder is over-extraction, less than 18% is insufficient extraction, respectively, there will be hair dry, persistent bitterness, miscellaneous taste (for over-extraction), or too much acid stimulation (insufficient extraction).
For example, suppose you use 10 grams of powder to produce 300ML coffee, is it no more than extraction? According to the high opinion of someone in the salon, it must be over-extracted, but the main basis for calculating the extraction rate is to refer to the concentration of the liquid extracted, rather than simply considering the amount of extraction.
If 10 grams of powder out of 300ML, the concentration value is very low, the extraction may not be over the extraction. Follow the example above:
10 grams of 300ml, if the concentration is less than or less than 0.732%, then 300ml*0.73%=2.19 grams, 2.19 grams of 1ml (about 1 gram of water is about 1ml, coffee liquid may change, but this place roughly calculates), just in line with the standard. But the taste will be extremely light. Note that the concentration value needs to be obtained with the corresponding tool, which is generally called TDS.
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In what way is coffee bean fermented?
Natural washing is very common in Brazil. The natural washing method is very similar to the water washing method, except that the natural washing method uses a high-pressure washing machine to remove the mucous membrane of the coffee surface, thus skipping the fermentation process. Several raw coffee processing companies in Brazil and Colombia have patented this method and have become local natural water system processing monopolies. this
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International transaction price of civet coffee
Kopi Luwak, produced in Indonesia, is one of the most expensive coffee in the world. Indonesia grows a lot of coffee crops, including wild animals called civets, omnivores, pointed mouths and dark gray fur. The favorite food is fresh coffee beans, which are fermented and digested in the body and eventually become the feces of cats. Feces are just grains of coffee beans.
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