Coffee extraction rate and concentration Professional analysis Hand brewed coffee extraction time
Professional Analysis of extraction rate and concentration of Coffee extraction time of hand Coffee
One of the key factors in making a good cup of coffee is grinding. Proper grinding can fully extract the organic substances that produce flavor in coffee, and improper grinding may lead to excessive or insufficient extraction of coffee. Either way, the coffee will not taste good enough and may even have an unpleasant taste. Coffee can be fully extracted only when it is properly ground. About 30% of the coffee is soluble in water, and the remaining 70% is insoluble in water and xylem. The fascinating flavor of coffee is due to the fact that 30% of the organic matter dissolves in water and stimulates taste buds and olfactory bulb cells, including the well-known sour, sweet, bitter and salty (with the addition of a fifth "fresh flavor"). How to adjust the best grinding has become a serious lesson that can not be ignored.
Step 1. First of all, boil the water.
Step 2. It is called milled beans. (15g grinding degree per person refers to flannel medium thick)
Step 3. After the water is boiled, wash the utensils first, put the filter paper on the filter cup, then wash the filter paper, remove the smell of the paper, and warm the apparatus, pour the powder in, pat it evenly, and cool the water to 85 ~ 90 °C.
1, capacity. The amount of coffee is lounce (including crema, between 25~35ml)
2, water temperature. It was extracted with water with a water temperature of 90.5-96 degrees.
3, air pressure. The pressure is 8.5 to 9.5 atmospheres.
4, time. The extraction time is 20: 30 seconds.
5, jet lag. The Espresso extraction time difference of each coffee is less than 3 seconds.
6, coffee cup. Espresso must be crashed into 60~90ml 's container with a special coffee cup with a cup ear. The special coffee cup has a unique name demitasse cup.
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Brief introduction of grinding scale for flavor description of Arabica coffee bean varieties
A brief introduction to the Grinding Calibration of Arabica Coffee Bean Variety Flavor description; although both Arabica and Robesta are widely cultivated, there are significant differences in Arabica (Arabica) Canephora (Robusta). Beans are different, plants are different, and then, their scope of use is also different. Arabica is made from Arabica coffee beans growing at high altitudes.
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Coffee machine grinding thickness numerical value hand-milled bean thickness
* about extraction temperature: according to the depth of baking, the density of beans, flavor characteristics and personal preferences, the temperature can be adjusted in a wide range, generally at 88-92 ℃ as the reference point. * with regard to the extraction scheme: if you need to adjust the extraction scheme, it is recommended that only one variable be adjusted. Because the more variables you adjust at the same time, the more difficult it is to figure out which one the problem is.
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