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

The following procedures may be cumbersome, and some of these steps are not necessary and are for reference only. Need an appropriate amount of powder, strictly speaking, 0.5 grams of the gap, will change the flow rate, so each time the amount of powder as far as possible within 0.5 grams, preferably up to 0.3 grams. Weigh the beans with an electronic scale, put them in a bean grinder and grind them out, which is not accurate (unless it is a bean mill like HG-ONE), because the beans are likely to "eat" the powder or spit out more of the residual powder before it comes out, so it is most accurate to weigh the flour that falls into the flour bowl. Here the bean weight is weighed electronically as a demonstration.

In the picture below, weigh out 19 grams of beans and put them into the bean grinder. We assume that the powder that is ground and falls into the powder bowl also weighs 19 grams, and the calculation below this value will be used. A good concentration of extraction cup requires stable pressure, suitable water temperature, suitable grinding degree, suitable powder content and so on. Then what is appropriate? For example: WBC stipulates that 1 serving of Espresso is 1oz (25~35ml, including Crema), boiled at a temperature of 90.5 to 96 degrees Celsius, brewing pressure 8.5bar~9.5bar, and extraction time of 20 to 30 seconds (no mandatory stipulation). In order to meet the above requirements, a good Italian coffee maker and bean grinder is essential. Often a lot of novice extraction is difficult to concentrate, because at the beginning do not understand, want to get started to play, the result bought a relatively poor so-called 15bar pressure Italian coffee machine and can not accurately adjust the scale of the bean grinder or only suitable for grinding coarse powder single product grinder. I would like to appeal to all novices, do not rush to buy espresso equipment, be sure to do your homework before starting, otherwise it is easy to spend money, but also can not make coffee!

In the single coffee provided by mojo, due to the busy scene, single coffee often causes time bottlenecks in cooking, so at the beginning of the process planning, we used high powder quantity + fine grinding + less extraction time as our method of brewing coffee, resulting in a low extraction rate (about 15%) + high TDs (1.3-1.6%). We use a lower extraction rate to reduce the occurrence of defects, and then use a high amount of powder to increase the concentration of coffee, so that people can drink a cup of strong coffee. The retro constructed four years later, because Clover was planned at the time of purchase, under the premise of fine control and mild control of the extraction time, we included Gold Cup into the brewing consideration of the individual product, and reproduced the coffee taste with an extraction rate of 20% TDS1.2%. Brewing coffee that conforms to the Gold Cup standard in Clover has the advantage of showing a richer layered aroma, but because TDS is lower than mojo, it sometimes makes people think that retro is lighter.