Introduction of how to calculate the extraction rate of coffee and how to use the time method of the calculation formula

Introduction of how to calculate the extraction rate of coffee and how to use the time method of the calculation formula

1. Reasonable range

For a cup of erpresso, 30ml in 25 seconds was once the golden rule that everyone kept in mind. However, in the continuous exploration and attempt of boutique coffee, a group of reformed knowledge-based barista appeared among coffee people, who almost completely abandoned the restrictions and interpreted espresso with their own understanding of coffee.

The Golden Cup Rule is the most authoritative industry standard at present. This standard is widely recognized precisely because it is easy to understand and apply. A coffee extraction rate of 18% to 22% can lead to the aroma and taste of coffee. Corresponding to different proportions of water, it can satisfy the taste preferences of different people in terms of concentration.

How different are the so-called taste preferences? The two major guilds said: tds=1.15%~1.35% (SCAA), 1.2% and 1.45% (SCAE).

There is really no restriction on the concentration range of espresso in the Golden Cup rule, as long as the extraction rate is appropriate, the concentration is up to me!

2 、 EBF

EBF= Espresso Brew Formula, that is, the ratio of coffee powder to coffee liquid.

At present, the extraction principle of all Italian coffee equipment on the market is to carry out through-type extraction under pressure. In pass-through extraction, the concentration decreases with the increase of extraction time (extraction rate). Is it a bit of a mouthful here? Then imagine that if we want to maximize the extraction rate of a pressed powder to 30%, all we can do is to keep extracting until the water coming out of the handle is pure water. So, at this time, is the coffee concentration in the cup lower than the extraction rate of only 20%? On the other hand, a cup of espresso with relatively high concentration will have a relatively low extraction rate.

Therefore, our colleagues have done a very useful data collation, probably summed up the 'typical' espresso powder, coffee liquid ratio, both ebf50%. For example: powder 18g: liquid 36g. Pay attention! It is typical of typical, not standard standard.

3. EBF correction

In the reasonable extraction range of espresso-18%-22%, to ensure the complete embodiment of aroma and taste, the typical espresso,ebf can be controlled at about 50%. If it is atypical espresso, it depends on personal preference and equipment performance!

In the work, EBF can be corrected by "grinding coarse and fine grinding", "adding some powder, reducing powder", "more extraction point, less extraction point", "more water release, less water release".

EBF can help you decide when to grind, when to adjust the amount of powder, and when to control the flow of coffee.