Does the size of coffee powder affect the extraction time?-Common grinding thickness diagram
1. Powder content [should describe the ratio of powder to water i.e. coffee powder to extracted coffee. But to put it bluntly, just one variable: the amount of powder changes to determine how much material can participate in the extraction. The amount of powder is proportional to the concentration and inversely proportional to the extraction rate. With the increase of powder amount, more substances can participate in the extraction, reducing the unit water repeatedly extracted from the unit powder too much wood odor.
2. Grinding degree: The change of grinding degree directly affects the particle size and surface area of the unit powder. The finer the particle, the easier it is for water to extract with the powder.[Inappropriate example: diced meat is easier to cook than the whole piece], and the extraction efficiency is higher.[Extraction efficiency and extraction rate are two completely different concepts.]
3. Time: As time goes on, the extraction rate gets higher and higher until it stops at 30%.
4. Water temperature: water temperature is positively correlated with extraction efficiency and has little effect on concentration.
The influence of powder pressing force can be neglected.
Powder distribution mainly affects the uniform extraction.
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Why high altitude coffee is better Growing area Manor Flavor Description Taste characteristics Introduction
Coffee elevation turns out that scientific proof of this theory is not entirely trustworthy. There is some scientific evidence that the flavor of upland beans changes with altitude, but there is also some evidence that this is not true. Many people in the coffee industry, including myself, have demonstrated through their work experience that beans at different altitudes do respond differently when tested in cups. coffee
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Coffee growing place in C ô te d'Ivoire-- Environmental Weather requirements for Coffee cultivation
Ivory Coast Coffee growing area-Coffee planting conditions Weather requires that the development of Ivorian cocoa and coffee industry is basically divided into three stages: the first stage, 1960-1990, is the stage of government monopoly, the government through the national support for agricultural production price stabilization fund CSSPPA (CAISSE DE STABILISATION ET DE SOUTIEN DE PRIX DE PRODUCTION AGRIC)
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