The extraction rate formula of coffee-the extraction time of Italian coffee is
The extraction rate formula of coffee-the extraction time of Italian coffee is
Years later, the American Professional coffee Association (SCAA) confirmed that American tastes had not changed much. For Americans at least, the perfect coffee is the coffee with an extraction rate of 18%-22% and a total solid solubility of 1.15%-1.35%.
Confused by technical terms? Please don't do this.
The extraction rate refers to the amount of coffee particles extracted from the original dry coffee residue. The total solubility of solids represents the actual percentage of coffee solids in a cup of coffee (commonly known as "cooking strength").
Put this information together and you get the coffee cooking control chart, in which the central area highlights the optimal combination of cooking intensity and extraction rate.
Our purpose of modulating coffee is to achieve perfection. Everyone seems to be bragging about their unique and mysterious process of achieving the best extraction rate, but we're here to tell you that it's no big deal.
Instead, the key is based on the golden ratio of 1 coffee to 17.42 parts of water. This ratio best takes you to the best area, and there is no unit limit, which means it's up to you whether you want to be in grams, ounces, pounds, quartz stones or tonnage units.
Therefore, if you want to prepare coffee with an extraction rate of 20% and a total solid solubility of 1.28%, you can use 30g of dry coffee and 523g of water as the base, and then adjust it on this basis.
At the same time, the concepts of extraction rate and total dissolution of solids are often mistakenly confused. It is important to figure out the difference between the two concepts.
Cooking strength refers to the amount of solid coffee dissolved in your coffee. And the extraction rate indicates the amount of extract you get from dry coffee. The point is that strong coffee has nothing to do with bitterness, coffee content or baking curve, only with the ratio of coffee to water in your cup.
The measurement methods of all these values were greatly innovated in 2008. A company called Voice Systems Technologies decided to apply the refractometer principle-- a refractometer is an instrument used to detect light waves refracted by particles-- to a project and developed a coffee concentration analyzer called ExtractMojo.
This instrument can accurately display the total solid solubility of coffee, and then compare it with the "coffee cooking control chart", you can not only scientifically but also pay attention to taste to prepare a better coffee.
Some purists object to using such a device to measure the quality of a coffee, which reminds us, as retired Marines, of a similar topic, which is the discussion of gun control.
Is there something wrong with the gun itself, or is it the way people use the gun?
Is there something wrong with the concentration analyzer, or is there a problem with the way people use this instrument?
These issues have triggered heated discussions, and the starting point of the discussion is good. But guns and concentration analyzers are tools, and like other tools, they can be used inappropriately.
Let's look at this in terms of the "fortress principle" (castledoctrine): just use a concentration analyzer quietly at home.
The basic principles of cooking coffee
Once you figure out what a good coffee is and how you measure it, it's much easier to learn to cook coffee.
The six basic principles are:
1. Choose high-quality coffee beans: please choose sustainable whole bean coffee, which will be baked within a few weeks after picking. And if you want to join the coffee revival movement thirdwave, which is now popular in the United States, choose lightly baked coffee beans so that you can really taste the unique flavor of coffee. 、
- Prev
Flavor description of Hartmann Red Wine Sun Rose Summer Coffee introduction to Grinding scale
There are many ways to wash the coffee, but generally speaking, after picking the coffee fruit, remove the floating beans, then remove the pulp, and then soak the coffee beans in the fermentation trough. The enzymes in the water will soften the mucus attached to the peel of the coffee beans, and the natural yeast will decompose the sugar in the mucus.
- Next
Introduction to the description of different kinds of Flavor of Coffee Bean
Description of different flavors of ground coffee beans introduction to the fineness of ground coffee beans. As there are so many ways to make coffee, there are many ways to make coffee. Now I would like to introduce to you the reaction of grinding thickness to taste. The thickness of coarse ground caffeine is lower and its acidity is obvious. On the contrary, the alcohol has high thickness and low acidity. Of course, it also has something to do with the time of extraction.
Related
- What brand of black coffee is the most authentic and delicious? what are the characteristics of the flavor of the authentic Rose Summer Black Coffee?
- Introduction to the principle and characteristics of the correct use of mocha pot A detailed course of mocha pot brewing coffee is described in five steps.
- Which is better, decaf or regular coffee? how is decaf made?
- How much is a bag of four cat coffee?
- How about four Cat Coffee or Nestle Coffee? why is it a cheap scam?
- Which is better, Yunnan four Cats Coffee or Nestle Coffee? How about cat coffee? is it a fake scam? why is it so cheap?
- How about Cat Coffee? what grade is a hoax? which instant coffee tastes better, four Cat Coffee, Nestle Coffee or G7 coffee?
- Process flow chart of coffee making-Starbucks coffee making process what coffee tastes good at Starbucks
- The top ten best coffee beans in the world Rose summer coffee or Tanzanian coffee tastes good
- Yunnan four cat coffee is good to drink?_four cat coffee is a big brand? four cat blue mountain coffee is fake?