How to make a standard cup of espresso and American coffee. For a cup of espresso coffee, the coffee extraction rate is an objective and real data. Within 24 seconds to 28 seconds, the concentration of the extract weighing 36g-40g is a golden rule that the barista must remember. With the development of the coffee industry and In the constant exploration and experimentation of specialty coffee, people almost completely abandon all restrictions and use their own understanding of coffee to interpret espresso.
The full name of EBF (Espresso Brew Formula) is:
The ratio of coffee powder weight to coffee is currently the most authoritative industry standard. It can be widely used by simply understanding the process analysis of extraction rate. The extraction rate of coffee can extract coffee aroma and aroma within the range of 18%-22%. Other good dissolved substances can meet the needs of people with different tastes by using different proportions of water or milk.
The theory of EBF can help you to modify the corresponding parameters in the extraction and concentration process to reach the extraction range of 18%~22%. In the work, we can adjust the grinding degree of our grinder, the amount of powder, and the amount of extraction. , To make adjustments.
Basically, all espresso machines use the principle of pressurization to carry out through-type extraction, and the concentration will decrease with time. Through continuous trial and verification, the conclusion is that through the normal powder-liquid ratio of 1: 2 (Powder: 18g, concentrated 36g) 50% of EBF obtained is moderate,
When the powder quantity remains the same:
When the liquid weight is 45g, the EBF is less than 40%, the coffee concentration is low, the extraction rate is high, but it is bitter and light.
When the liquid weight is 30g, the EBF is higher than 60%, the coffee concentration is too high, and the extraction rate is low, but it will be more acidic
(How to make a standard cup of espresso and American coffee)
It is difficult for us to verify the water absorption of the coffee powder during the production process of espresso, and many parameters are not well defined under the high-pressure airtight condition in the handle filter, but the quality of the coffee solution is easy to measure. Therefore, in espresso In extraction theory, we often use “EBF theory” to judge the extraction status.
We use gold cup extraction to extend the knowledge points. Do you know what the middle line in gold cup extraction means? Why is the ratio in the cupping 1:18.18? It is the tangent of the 55g/L water-to-powder ratio in the golden cup extraction diagram.
How to make a standard cup of espresso and American coffee
In the cup test, the water to powder ratio is fixed. As time goes by, the coffee concentration and the water to powder ratio move diagonally upward on this line. Then we choose this line to indicate that we can easily catch this in the cup test only the taste of coffee.
In SCA, the concentration range of Italian concentration is set between 8% and 10%, and the extraction rate is between 18% and 22%. If we make coffee with a powder-to-liquid ratio of 2:1, will it be easier to extract Espresso in the optimal range in the golden cup theory? Then it means that according to this powder and liquid, the Espresso stays in the guidelines for the longest time, and it is easier to understand in the coffee flavor correction.
The Americano coffee Using 18 grams of powder, 36 to 45 grams of concentrated liquid is extracted in 24 to 28 seconds. The ratio of espresso to water is 1:5 or 1 :7, the concentration of the produced American coffee is 8%~11%, and the extraction rate is guaranteed to be between 1.15%~1.35%, so that a cup of strong American coffee is produced