When we make a cup of coffee, how do we find the "golden extraction ratio" suitable for each bean?

The golden extraction ratio refers to the perfect balance between the soluble substances in coffee and water to extract a perfect cup of coffee. When we discuss coffee extraction with each other, one of the biggest obstacles we hear is what is the correct ratio between coffee and water. Quickly finding the right coffee extraction ratio for a coffee bean can reduce a lot of trial and error.

Extraction ratio

BREW RATIO

The extraction ratio is just a simple guide to help us calculate how much water and coffee powder we need to use before we extract the coffee. Regarding the extraction ratio, first remember the following points:

• Because 99% of a cup of coffee is water, the larger number in the ratio refers to the amount of water . This explanation is because many times, the description of the ratio is not uniform, and sometimes people say 18:1 or 1:18. Therefore, it may cause some confusion. In espresso, we call it the powder-liquid ratio, which is the ratio of coffee powder to extracted coffee liquid, which is generally between 1:1.8 – 1:3, but what remains unchanged is that the larger number refers to the liquid volume.
• Another key piece of information is that in the measurement of water, most people are used to "ml = gram" . Therefore, if someone says they use "20 grams of coffee to 100 ml of water", it is 20:100, which is 1:5.

Here we should mention that the SCAA's "Golden Cup Criteria" is: the best coffee extraction rate is to extract 18%-22% of the soluble substances in the coffee powder, and the best coffee concentration range is 1.15%-1.35%. According to these studies, the golden ratio of hand-brewed coffee extraction falls within the range of 1:15 to 1:18.

How to find the golden ratio?

TESTING THE GOLDEN RATIO

You can explore the "golden extraction ratio" for a particular coffee bean in a controlled test. Make this a simple one-step process so that you can quickly test the appropriate extraction ratio for each bean you change. So, how do you calculate the golden ratio?

• Choose your extraction ratio from the following ranges : 1:20, 1:18, 1:15 and 1:13, the extraction ratios recommended by various roasters and cafés.
• Take four wide-mouthed cups or bowls and label the bottom of each cup A, B, C, D for easy reference.
• Grind about 30 grams of medium-fine ground coffee powder and add 5 grams, 5.55 grams, 6.69 grams and 7.67 grams to each cup. Please also clearly mark it on the label .

• Heat the water to 93 degrees Celsius. Because the water temperature may drop due to some circumstances, you can heat it a little higher .
• Then pour 100 grams of water into each cup and wait for 4 minutes.
• After 4 minutes, keep the timer running and pick up the spoon to skim off the top of the liquid. If your coffee is lighter roasted or has been roasted for a long time, the coffee powder will contain less carbon dioxide and the coffee powder may sink to the bottom.
• After skimming off all the coffee powder on the top of the liquid, wait 12 minutes before tasting the coffee. This gives the coffee time to cool down, and the coffee will taste more balanced and more like its own flavor.

Take a spoon and taste each cup of coffee with different ratios in small amounts. Write down your thoughts on each cup of coffee in a notebook. Is the taste too weak or too strong? Is the coffee sweet? Is there a fruity taste? Is the bitterness not too strong? Try to find the cup of coffee you like best, and after tasting it, check the label at the bottom to find the golden ratio that this cup of coffee is suitable for.

Of course, you’ll want to adjust the ratio after brewing, depending on the brewing method you’re using and your taste preferences, but this test will help steer you in the right direction for what ratios are best for your coffee.

If you find an extraction ratio you like, it doesn’t mean you have to stick to it all the time. The “golden extraction ratio” should be flexible and vary with the roasting time of the coffee beans, personal taste preferences, and extraction methods.

Article from: Boutique Coffee Aesthetics