Coffee Extraction Chart

It either tastes too watery or not watery enough.

Coffee extraction chart. Usually extraction is communicated by extraction yield which would be in this case 20 4 g 20 g. The reason i talked about extraction for the last two weeks is because it s the most important part of brewing coffee. The espresso compass is a little more complicated than the brewed coffee compass. If your coffee is ever too strong you can solve the problem by adding a little water to it.

589 rappahannock drive whitestone va 22578. It is very important to understand the mathematics of the brewing chat to understand the chat itself. To use the scaa brew control chart below you need those three basic measurements the weight of ground coffee in the brew basket the volume of water poured over that ground coffee and the strength of the brewed coffee and then you can plot these to determine the extraction. The perfect cup of coffee is a product of many variables.

Extraction yield can be calculated by this formula. Because of that simplicity you can make a significant difference by changing the ratio of coffee to water. If your extraction is improved slightly the resulting cup is dramatically better. To help you do this we built a 2 axis chart to record your coffee s strength and extraction.

Picture taken from our sca barista skills course. Coffee grind extraction chart. 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. In essence the brewing control chart provides a graphical representation of strength extraction and brew formula in an easy to read format.

Extraction is really the magic that makes coffee possible. 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. Extraction soluble yield if not we can mathematically say that the percentage of the dissolved solid particles out of used ground coffee. Coffee control brewing chart.

Coffee strength is easy to discern. Extraction yield 36 g x 10 18 g 20. Mathematics of gold cup standard. Tel 804 435 5522 toll free 866 244 1578 fax 703 991 7133.

If you can find the sweet spot for extraction you ll be close to or at least approaching 80 of a coffee s potential. By measuring the soluble solids from brewed coffee relative to its brew formula the cbc was able to graphically represent solubles yield given the amount of coffee to water ratio.