Scott rao everything but espresso pdf extraction is the process of dissolving soluble flavors from coffee grounds in water. Proper brewing of coffee requires using the quantity of coffee, ground precisely, extracted to the correct degree, controlled by the correct time and correct temperature.
Specialized vocabulary and guidelines exist to discuss coffee extraction, primarily various ratios, which are used to optimally brew coffee. Put simply, how much of the coffee in the brewer ends up in the cup. The percentage by mass of coffee grounds that ends up dissolved in the brewed coffee.
This may be expressed in units of either grams per litre or ounces per US half gallon. Brewing guidelines are summarized in Brewing Control Charts, which graph these elements, and center around an “ideal” rectangle indicating the target brewing range.
Norwegian standards, with European standards falling in the middle at 1. These components are addressed in turn. This was originally computed by the Coffee Brewing Institute, under the direction of Professor E.
Lockhart at MIT in the 1950s, and has been verified by subsequent tests by the SCAA. Yields depend primarily on temperature, brew time, and grind size, and in a complex way on method. Thus for a given temperature and grind size, there is an ideal brew time, with larger grinds requiring longer brewing. Caffeine is extracted early, so higher yields do not yield more caffeinated coffee, only over-extracted coffee.