Why should you use the same amount of powder every time you make coffee?-the weight of coffee capsule powder
Why should you use the same amount of powder every time you make coffee?-the weight of coffee capsule powder
1. The concentration determines the richness of the coffee. It is the soluble matter that determines the concentration. (it is worth mentioning that XLW007 in the common sense group mentioned that insoluble matter can also increase the thickness of caffeine. I totally agree, but this time I only focus on the main cause of soluble matter.) and its calculation can be measured by a concentration photorefractometer:
TDS%= TDS/Coffee Weight the percentage of soluble matter is the gram weight of soluble matter divided by the total weight of coffee.
two。 And this part of the soluble matter comes from the amount of coffee powder. So, we can get the extraction rate (extraction yield).
EY= TDS/DOSE is the gram weight of the soluble matter divided by the amount of powder used, and we know the percentage of how much has been extracted. In most cases, whether it is Italian concentrated coffee or hand-brewed coffee, the reasonable extraction rate is 18-21%.
I went through a little review. Now, starting with the amount of powder as the core, we will see how the amount of powder affects the flavor of coffee. Before that, let's take the high-end Mazzer Robur electric grinder in the market as an example. In my previous diary, if there is no powder, there can be a difference of about 2.3g between the minimum powder and the maximum powder. Let's just take this as an example, 2.3g, there seems to be only a "10%" difference in powder quantity, how different we will be in production.
Here, we make another assumption, that is, according to the traditional production method, the extraction will be stopped as soon as we reach the double espresso of 60ml. At the same time, for the convenience of calculation, it is assumed that the coffee weight of 60Ml is all the same. This is a limitation, just for ease of understanding.
Here, the parameters we assume
The amount of powder is 1g.
Powder content 2: 19g
The weight of coffee extracted from 60ml is 38g.
And the coffee is relatively fresh and standard medium roasting. Moreover, there is no problem with our pressing powder, and the extraction is uniform.
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