Coffee extraction rate formula most standard time

The most standard time of coffee extraction rate formula

What is a good coffee?

If we want to understand what a good coffee is, we first need to know the standard of its cooking technology in the IEEE world. After all, if you want to determine whether your coffee can be classified as a good product, it is helpful to have a standard as a reference.

Measuring the quality of coffee dates back to the 1950s. At that time, E.E., a professor in the Department of Chemistry at MIT. Lockhart conducted a series of surveys to study American taste preferences. In general, he surveyed many people who drank coffee and asked them about their preferences.

Lockhart published his research results with a "coffee cooking control chart", showing what the best coffee was in the minds of Americans at that time.

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.