Coffee extraction most standard time espresso extraction time characteristics of espresso extraction mode

The most standard time of coffee extraction [- extraction time of espresso

It is the concentration that represents the total weight of a cup of coffee. 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%. (depends on whether it is an American SCAA or an European SCAE standard, which will be discussed in more detail later

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.).

Espresso extraction time: the most common mistake is that espresso extraction time is too short, because most coffee lovers who are reading this article are not very receptive to gray or bitter taste. Unfortunately, too short extraction time for espresso is likely to sacrifice sweetness. Coffee, as always, always asks us to make compromises.

Remember what I said in that diary? Coffee beans cannot be 100% integrated into water, and soluble matter in coffee accounts for a percentage of coffee powder that was previously extracted. Besides, to put it more popularly, how much substance in coffee has been incorporated into coffee?

Therefore, the extraction rate is,

TDS/DOSE (gram weight of powder)

There is a very important concept that the reasonable extraction rate will be between 18% and 22%. If we extract too much, we will drink bitterly and have a mixed smell. If it is less than 18%, the coffee we often drink will be sour. It must be mentioned that whether it is espresso or filtered coffee, the extraction rate is in this category.