Coffee extraction time standard-coffee extraction golden rule 30 ml coffee extraction time
Coffee extraction Standard time-Coffee extraction Golden Rule 30ml Coffee extraction time
The soluble ingredients in coffee will all have different solubility (this may sound strange, but follow my way of thinking). Salts, sugars, acids, phenols, fats and lipids all take different times to dissolve into water. Some begin to dissolve as soon as the water comes into contact with coffee powder, while others may have to wait a little longer. We need to take these situations into account when brewing coffee, because changing the contact time between water and coffee will affect the amount of soluble matter that is dissolved. The easiest and first parts of coffee to be dissolved are fruit acids and organic salts (which bring light and bright fruit flavors); this is followed by light aromatic substances produced by the Mena reaction and caramel reactions (flavors such as nuts, caramel, vanilla, chocolate, butter, etc.); and finally, heavy organic matter (bringing wood, ash, malt, tobacco, etc.).
The most common mistake people make is too short extraction, because most coffee lovers who are reading this article are not very receptive to gray or bitter taste. Unfortunately, too short extraction is likely to sacrifice sweetness. Coffee, as always, always asks us to make compromises.
Extraction area (Surface Area)
Increasing the contact area between coffee and water makes it easier for water to extract flavor substances. When you grind the coffee into powder, the surface area of the coffee increases exponentially.
The concentration represents the total weight of a cup of coffee soluble matter. So the higher the concentration, the stronger your coffee.
Generally speaking, the reason why we drink espresso is very strong, because its concentration is about 8% Murray 11%.
Filtered coffee feels light because its concentration is about 1.15-1.4%. (depending on whether it is an American SCAA or an European SCAE standard, which will be discussed later.)
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Espresso extraction standard time double espresso extraction time
Standard time for coffee extraction-double Italian concentrated extraction time the soluble ingredients in coffee will have different solubility (this may sound weird, but follow my way of thinking). Salts, sugars, acids, phenols, fats and lipids take different times to dissolve into water, and some begin to dissolve as soon as the water comes into contact with coffee powder.
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Coffee extraction time is bitter and sweet-American coffee extraction time
In the usual Italian grinding case, the cube of 1cm will be crushed into hundreds of small particles, and you should be able to imagine how the extraction area of coffee will be multiplied. With the rapid increase in the surface area of coffee extraction, it becomes easier for water to dissolve most of the flavor substances in coffee. In these hypothetical little cubes, there are
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