Coffee Extraction Chart

Because of that simplicity you can make a significant difference by changing the ratio of coffee to water.

Coffee extraction chart. The reason i talked about extraction for the last two weeks is because it s the most important part of brewing coffee. If you can find the sweet spot for extraction you ll be close to or at least approaching 80 of a coffee s potential. Also recently some geeks matt perger and scott rao have debated that there s no such thing as over extracted coffee but it is just your or your grinders fault. To help you do this we built a 2 axis chart to record your coffee s strength and extraction.

How the chart works here strength means how much of the coffee beverage is actually coffee so 1 25 on the scale above indicates that 1 25 of what you re drinking are coffee solids dissolved in the water. If your extraction is improved slightly the resulting cup is dramatically better. Coffee strength is easy to discern. Extract coffee different way so the scope of good extraction for some coffee might be 18 5 19 5 and to other coffee 20 2 21 1.

Scientifically speaking brewing coffee is the process of extracting the soluble material in roasted and ground coffee as this coffee is brewed in hot water hundreds of unique compounds are extracted from the ground beans creating brewed coffee. It s the process of pulling the soluble compounds like caffeine carbohydrates lipids acids and sugars out of the coffee which gives it the flavor we all love. For example if 10 grams of ground coffee was used in brewing the bean would have lost 2 grams of soluble material to water. If your coffee is ever too strong you can solve the problem by adding a little water to it.

Extraction is really the magic that makes coffee possible. Extraction occurs when ground coffee beans are mixed with water. The perfect cup of coffee is a product of many variables. Coffee extraction is the process of dissolving coffee solubles desirable compounds that occur naturally in coffee beans into water.

Different origins roasts grinders brewing methods etc. Coffee control brewing chart. Mathematics of gold cup standard. Extraction soluble yield if not we can mathematically say that the percentage of the dissolved solid particles out of used ground coffee.

There is a difference for dark roasted coffee it tastes stronger than medium roast and europeans like stronger coffee but at the same extraction. Solubles that may be extracted from coffee beans include carbohydrates lipids melanoidins acids and caffeine proper brewing of coffee requires that the correct degree of extraction occurs.