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 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.