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Jacky904
註冊時間: 2010-07-08
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littlelittle
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 發表於: 星期四 三月 24, 2011 3:21 pm 文章主題: |
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a nice reading: http://en.wikipedia.org/wiki/Coffee_extraction
| 引言回覆: | Water temperature is subtler but crucial to the proper extraction of flavor from the ground coffee, as it affects the proportions in which solubles are extracted one wishes to extract the desired flavors as much as possible, and the undesirable flavors as little as possible. The recommended brewing temperature of coffee is 200 F (93 C), which is a trade-off between these goals. If cooler, some of the solubles that make up the flavor will not be extracted. If the water is too hot, some undesirable, bitter, elements will be extracted, adversely affecting the taste.
Transient temperature is not very significant: if coffee is heated to boiling point only very briefly, the taste will be little affected; the longer it is kept at a high temperature the worse the taste becomes. |
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Jacky904
註冊時間: 2010-07-08
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bigtrumpet
註冊時間: 2010-05-19
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| 發表於: 星期五 三月 25, 2011 10:54 am 文章主題: |
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AndyS ?????????????, brew ratio vs exit temperature ?????
I believe that the graphs somewhat exaggerate the extraction temperature differences between ristretto and normale. That's because the real "integration" of extraction temperature is the mass of espresso extraction times the temperature at which it was extracted. And since ristretto shots are very slow to get going, their very low temperatures at the beginning have less of an impact on the average extraction temperature.
I feel the correlation between brew ratio and average brewing temperature is a strong one, but I don't have all the data now to nail down the relationship. Sorry.... |
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bigtrumpet
註冊時間: 2010-05-19
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