The effect of the amount of coffee powder on coffee flavor-can coffee powder be brewed directly

The effect of the amount of coffee powder on coffee flavor-can coffee powder be brewed directly

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.

The grinding of coffee needs the right tools. The particle thickness after grinding affects the extraction efficiency of coffee. The thickness required is related to the utensils used for coffee brewing. American drip filter pot or ear bag drip brewing, excluding taste differences, should theoretically be medium particle grinding, while coffee powder used in automatic or semi-automatic Italian coffee machine should be fine grinding; deep roasting should be more coarse particle grinding, while moderate and light roasted coffee beans should be relatively fine grinding. Knife-edge grinder or manual coffee grinder can not grind coffee beans to the same thickness, which will greatly affect the extraction of coffee, resulting in waste and unable to obtain satisfactory coffee taste. It is recommended to use a special coffee grinder to grind coffee powder in order to obtain satisfactory extraction effect.

Coffee brewing and drinking

In theory, coffee should be brewed with boiling water at 88-93 degrees Celsius, a small amount of slowly irrigated, the water level does not exceed the upper edge of the coffee powder, the water level drops, and before it disappears, it is injected again. The amount of instructive coffee is 1-2 teaspoons of coffee powder needs 6 ounces of water (about 170 milliliters), the dosage is adjusted according to taste. Theoretically, trickling extraction takes 2-5 minutes. The best temperature for drinking coffee is 82.2-85 degrees Celsius, that is, when the taste is slightly hot, the flavor of coffee is different at different temperatures. Just choose the one that suits you.