tag:blogger.com,1999:blog-7161180518256683197.post1584049228023404744..comments2024-02-26T11:20:27.273+01:00Comments on CoffeeStrides: Why Do We... Measure Everything: Extraction Yield vs. Strength in CoffeeCerianne Buryhttp://www.blogger.com/profile/09807256432032051097noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-7161180518256683197.post-12439948931842118132020-08-04T14:05:10.519+02:002020-08-04T14:05:10.519+02:00Found your website through Daniel of Arabica - ver...Found your website through Daniel of Arabica - very interesting, never really considered the science of coffee! Just thought about the taste... There's alot that goes into it...<br /><a href="https://coffeextraction.com" rel="nofollow">coffee extraction</a>haseeb alihttps://www.blogger.com/profile/13038660161290930894noreply@blogger.comtag:blogger.com,1999:blog-7161180518256683197.post-88984584429620751202019-03-16T09:02:59.409+01:002019-03-16T09:02:59.409+01:00Cerianne, you write above 'The longer the wate...Cerianne, you write above 'The longer the water is in contact, the more flavour is extracted and the more solids are dissolved.' Is that really true? In the 2003 Xmas issue of the Economist, I was made to understand that the italian espresso machine uses high pressure and short time with as effect extracting more flavour and less caffeine! So how is that?Anonymoushttps://www.blogger.com/profile/02464619739705238815noreply@blogger.comtag:blogger.com,1999:blog-7161180518256683197.post-61664205180217856492019-03-03T12:33:18.130+01:002019-03-03T12:33:18.130+01:00Cool stuff you have got and you keep update all of...Cool stuff you have got and you keep update all of us. <a href="https://www.cultured-coffees.com/" rel="nofollow">Light roast coffee</a><br />BURHANhttps://www.blogger.com/profile/01350349612573865169noreply@blogger.comtag:blogger.com,1999:blog-7161180518256683197.post-26705135522892069242019-02-20T09:26:10.332+01:002019-02-20T09:26:10.332+01:00This is very educational content and written well ...This is very educational content and written well for a change. It's nice to see that some people still understand how to write a quality post! <a href="https://bonafidenitro.com/products/" rel="nofollow">coffee distributor</a><br />SEO Experthttps://www.blogger.com/profile/05405614014009487653noreply@blogger.comtag:blogger.com,1999:blog-7161180518256683197.post-72571042625778039162015-11-21T18:36:37.581+01:002015-11-21T18:36:37.581+01:00Thanks for sharing, but actually I'm still a b...Thanks for sharing, but actually I'm still a bit confused, a basic question I'm still struggling with, I know all the formula for extraction rate, but still think it doesn't make sense to me. <br /><br />so a higher tds means more dissolved solubles in the brew, then isn't the extraction rate proportionate to it, as you should have extracted more in order to get more dissolved solubles? for expresso, I got 7-10% tds, but somehow just get under extraction value for it (<18%), why is that? and does the extraction measure, the whole coffee bed, or an average approximate for single grind/ bean? and one more thing, what situation can we get - 1) high tds and low extraction rate and 2) low tds and high extraction? and why is that?<br /><br />Thanks, it maybe a bit too much, but it'll be greatly appreciated if you can help with it, my head is in chaos at the moment.Anonymoushttps://www.blogger.com/profile/03229373410939333157noreply@blogger.comtag:blogger.com,1999:blog-7161180518256683197.post-24806865710103747902015-06-28T20:24:21.283+02:002015-06-28T20:24:21.283+02:00Hi Joseph! Glad you liked it. I do not have a lot ...Hi Joseph! Glad you liked it. I do not have a lot of tips for the refractometer. Anything specifically you find difficult? For the most part it is very important to calibrate your refractometer with distilled water before use. The device can be very useful, but most important is still taste. If it tastes good, you are fine. If you think the taste is a bit off, the refractometer can tell you in which direction you can find a solution. If you have any specific questions, don't hesitate to ask :) Otherwise, I hope you enjoy the rest of the blog as wellCerianne Buryhttps://www.blogger.com/profile/09807256432032051097noreply@blogger.comtag:blogger.com,1999:blog-7161180518256683197.post-26615255710609938872015-06-27T09:37:07.129+02:002015-06-27T09:37:07.129+02:00Thanks this is a very well set out article with go...Thanks this is a very well set out article with good information. <br />Do you have any top tips for the refractometer? I've just picked one up.<br />Also going to read more of your posts so I apologist if you've covered itAnonymoushttps://www.blogger.com/profile/04657837652665175262noreply@blogger.comtag:blogger.com,1999:blog-7161180518256683197.post-87382392050229834372015-04-23T17:35:52.377+02:002015-04-23T17:35:52.377+02:00Very good article. Thank you!
Very good article. Thank you!<br />Anonymoushttps://www.blogger.com/profile/03924231815930207562noreply@blogger.comtag:blogger.com,1999:blog-7161180518256683197.post-35553684222947911862015-01-29T18:42:07.329+01:002015-01-29T18:42:07.329+01:00Thank you, Cerianne - much appreciated!
I've ...Thank you, Cerianne - much appreciated!<br /><br />I've wondered about longer steeps as well, but figured it must be totally overkill since places like Intelligentsia think anything past 14 hours is too much. I thought 24 hours was already pushing it... But I'll definitely give this a go, in the fridge.<br /><br />I just use purified bottled water - not spring - as I try to keep it as clean as possible.Lukehttps://www.blogger.com/profile/17011718321164079051noreply@blogger.comtag:blogger.com,1999:blog-7161180518256683197.post-667129122226376962015-01-29T16:18:24.419+01:002015-01-29T16:18:24.419+01:00Hi Luke. Good to hear you liked it. Glad you found...Hi Luke. Good to hear you liked it. Glad you found it be of use. <br /><br />I always use a course grind myself for cold brew. However I do find that a much longer extraction time is the way to go, leaving the coffee to extract for about 3 whole days. The cold brew then loses that weird dusty flavour and becomes very clear and clean. It is quite strange to experience. I also leave it in the fridge, not at room temperature. Maybe something to try?<br /><br />Also, what water do you use? Something like Spa, with a very low TDS, often allows for more extraction.Cerianne Buryhttps://www.blogger.com/profile/09807256432032051097noreply@blogger.comtag:blogger.com,1999:blog-7161180518256683197.post-37166329244797263712015-01-29T16:17:48.294+01:002015-01-29T16:17:48.294+01:00This comment has been removed by the author.Cerianne Buryhttps://www.blogger.com/profile/09807256432032051097noreply@blogger.comtag:blogger.com,1999:blog-7161180518256683197.post-92041081770124782962015-01-29T15:36:54.904+01:002015-01-29T15:36:54.904+01:00Thank you for this article! I've been wonderin...Thank you for this article! I've been wondering about this and it explains much of my experience (and frustration) in experimenting with brews.<br /><br />Can I ask for your recommendations for cold-brewing? I have experimented for months with this and while I've got a good enough result so far, I simply have not been able to achieve what I've been aiming for. A nearby coffee shop had the best cold brew I've ever had and is consistently extremely flavorful with an incredible profile. I've tried to get secrets from them from time to time and have garnered a little info but still can't get it.<br /><br />What I'm currently working with is 15% coffee to water (1:6.666...) for 24 hours at room temperature. Coarse grind just doesn't seem to extract enough, and I've played with finer grinds but so far to no avail. Perhaps I iust haven't found the right grind? Any recommendations would be greatly appreciated - I'm hoping it really is down to the right grind at this point because I've tried countless other variables.Lukehttps://www.blogger.com/profile/17011718321164079051noreply@blogger.comtag:blogger.com,1999:blog-7161180518256683197.post-29050848807284069892014-07-01T09:11:14.361+02:002014-07-01T09:11:14.361+02:00Different methods do have different ways of extrac...Different methods do have different ways of extraction. Expresso, due to the pressure used, can extract quite quickly. However the fact that an espresso has such a complex flavour profile is not only due to the pressure, but also the roast and the grind. Also when measured, espresso often has quite a low extraction yield. Meaning an espresso machine (literally) does not extract better. Filtermethods often extract much more. The ideal extraction of espresso and filter do not differ that much. What is different is the flavour and the strength, not the extraction. The difference in flavour is due to water pressure, roast profile and grind size.<br />On the caffeine level, it depends. Caffeine is extracted more towards the secondary extraction. So if your water is only in contact with the ground coffee, you would expect less caffeine. In that sense espresso will have relatively less caffeine than most other methods. However, some believe this is compensated to the the fact that the dosing for espresso is relatively much higher. Also, it really depends on the beans you use, and again, on the roast profile. But I have not worked with any type of measuring device for caffeine. So I would not know the details of it all.Cerianne Buryhttps://www.blogger.com/profile/09807256432032051097noreply@blogger.comtag:blogger.com,1999:blog-7161180518256683197.post-42770043079930365992014-06-28T21:45:33.379+02:002014-06-28T21:45:33.379+02:00Cerianne interesting, I havn't finished readin...Cerianne interesting, I havn't finished reading but a question on this `The longer the water is in contact, the more flavour is extracted and the more solids are dissolved.` :<br /><br />In the Xmas issue of the Economist of 2003, I had read that Espresso extracts the flavours better (and faster) with less caffeine than the filter (or similar) method: slower with more caffeine and less (or is it different?) flavours!?<br /><br />Can you comment?Anonymoushttps://www.blogger.com/profile/02464619739705238815noreply@blogger.com