Jump to content
Sign in to follow this  
TheHToad

brewing compass coffee, extraction vs strength

Recommended Posts

Hi, I just sort of want clarification regarding strength vs extraction. This is what I know, so correct me if I'm wrong.

When using a v60
So extraction is the amount of soluble that is extracted from the coffee bean, and extraction can be increased by submerging the beans longer, which could be done if you use more water when brewing in a v60, e.g. using a 1:17 instead of a 1:15 ratio. However, the trade off is that you would get a coffee that is lower in strength. If this is correct, does this not contradict what the coffee compass says?

For those that do not know, this is the brewed coffee compass
https://baristahustle.com/blog/the-coffee-compass/

Share this post


Link to post
Share on other sites
Posted (edited)

The 1:17 coffee is only lower in strength at the same extraction as the 1:15 brew.

To simply extract more, you grind finer and/or pass more water through the bed (submerging for longer is a bit irrelevant, there are ways to grind & stretch out brew time and get a lower extraction). Usually, if you're under-extracting & want to eke it up for a given ratio/recipe, you would just grind finer (not use more water unless you were trying to tame the strength specifically).

Look at it this way:

1:17 is 10g dose to 170g water. a 20% extraction is 2g dissolved into the beverage. Let's say you lose 20g of brew water to absorption that 2g dissolved is 2/150g = 1.33%TDS

1:15 is 10g dose to 150g water. a 20% extraction is 2g dissolved into the beverage. Let's say you lose 20g of brew water to absorption that 2g dissolved is 2/130g = 1.54%TDS

But, if you hit a very high extraction at 1:17 you could still have a beverage of 1.54%TDS as 150*0.0154= 2.31 or a 23% extraction. This could easily be the difference between 2 coffees of different origins brewed at the same recipe (same grind, same pour regime).

Edited by MWJB

“Coffee evokes the most insane reactions in people”, Rene Redzepi.

 

https://markwjburness.wordpress.com/

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Sign in to follow this  

  • About:

    Coffee Forums UK is the UK's premier coffee forum Started in June 2008 by Glenn Watson, we now have more than 22000 mainly UK based members, and welcome more than 3000 members and visitors from around the world each day! With strategic investment and digital expertise from the Jackson Lockhart team (Tait Pollack and Adam Bateman), we are taking Coffee Forums UK to the next level, and are delighted to share the journey with you.

    New Members:

    We are often referred to as the friendliest forum on the web and we look forward to welcoming you onboard.

    Terms of Use

    Advertising

    Coffee Forums Media Kit

    Buy Advertising Space

    Donate

    Get Your Supporter Badge (per year)

×
×
  • Create New...