Espresso extraction control chart how to make a good Italian latte

Espresso extraction control chart how to make a good Italian latte

Cooking temperature is also very important. The higher the temperature, the faster the reaction takes place, which is universal in most cases. In the case of coffee, the higher the temperature, the faster the extraction. Different compounds have different extraction thresholds, such as caffeine below 30 ℃), but some astringent compounds can only be extracted when they are close to 100 ℃, which is why we should avoid brewing coffee with water above 95 ℃.

This figure depicts the best combination relationship between coffee concentration and coffee extraction rate (not suitable for espresso brewing). The vertical axis represents the concentration of coffee, or TDS (total dissolved solid), expressed as a percentage of the actual coffee product. The horizontal axis represents the extraction rate (yield), expressed as a percentage of the amount of coffee powder dissolved in water to the original dry coffee powder dose. The lower the chart, the lower the coffee concentration, and vice versa, the higher the concentration. Different people's preference for coffee may be distributed in various areas of the picture, after all, the preference for coffee concentration varies from person to person. The brewing ratio directly affects the concentration of coffee. Coffee that falls in the central gray area is generally considered perfect: its concentration and extraction rate are well balanced (the extraction rate is between 18% and 22%, and the concentration is between 1.1% and 1.3%), and the product is sweeter, more mellow and more transparent. The diagonal gray line represents the extraction rate, which succinctly shows what kind of cooking product is too light or insufficient extraction, and what is too thick or too bitter.

Another important factor that needs to be paid close attention to in the cooking process is the cooking ratio. This value is the weight ratio of the coffee liquid to the coffee, which is used to indicate the concentration of the coffee product. The brewing ratio of espresso is usually about 1.5 ∶ 1, that is, one serving of coffee corresponds to one and a half parts of coffee liquid, that is, 20 grams of coffee can produce 30 grams of espresso. The standard ratio of French filter pot brewing is about 15 ∶ 1, that is, 20g of coffee can produce 300g of drink. Because coffee hinders the absorption of some water-2 grams of water for every 1 gram of coffee, it is important to remember that it is calculated using the total weight of the coffee product rather than the weight of the water used for brewing