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600:
74:, one of the strongest traditional coffee drinks, can contain up to 0.75 g of solubles per 15 gram serving (over 5% of total volume), making it more than four times as strong as the typical coffee beverage. Strength can also vary to a significant degree between coffee grown in different regions.
329:
A brewing control chart can be used to control a beverage's degree of extraction and strength. The optimal ratio between extraction and strength is represented by a rectangle in the center of the chart – within that area, coffee is neither over- nor under-extracted, and neither too strong nor
314: – desirable compounds have not been extracted to the fullest. The resulting beverage is unbalanced, and often associated with a predominantly sour taste – acids are extracted early in the brewing process, while balancing compounds such as sugars and bitter substances are extracted later.
574:
Water temperature can affect the degree to which desirable solubles are extracted. A commonly recommended brewing temperature for traditional coffee beverages is 91–94 °C (196–201 °F), which facilitates full extraction of desired compounds. To achieve this temperature, water is often
321:
and are often associated with a predominant bitterness – bitter compounds are extracted after acids and sugars have largely dissolved. However, in certain situations where advanced brewing equipment is involved, yields surpassing 22% can be achieved, absent the characteristic
524:
Yields depend primarily on temperature, brew time, and grind size, and brewing method. Yield is inversely proportional to grind size; a smaller grain size produces more surface area, and faster extraction. A longer brewing time results in a higher yield.
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coffee is often brewed from coarsely-ground grinds, with a brew time of 3–4 minutes. Filter coffee is associated with a smaller grain size and shorter brew time. Espresso is made with very finely ground coffee with a brew time of 20–30 seconds.
67:, strength refers to the percentage of dissolved solids per unit of liquid in the final beverage. A higher concentration of solubles is associated with a stronger beverage, and lower concentration with a weaker, more "watery", beverage.
452:
An extraction yield of 18% to 22% and a strength of 1.15% to 1.35% is considered typical in North
America. In Nordic countries, the ideal strength is typically considered to be 1.30% to 1.50%. For European countries, 1.20% to 1.45%.
86:
As extraction time increases, the risk of unwanted solubles – often associated with overwhelming bitterness – being extracted also increases. If yield is held constant, strength is determined primarily by brewing ratio.
586:
The impact of transient temperature – the temperature of the final coffee beverage after brewed is finished – does not matter as much as brewing temperature; briefly heating coffee does not destroy its taste.
384:
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Some brewing methods soak a column of grounds, such as pour-over, espresso, and percolation. In the espresso method, water can saturate the column unevenly from bottom to top, resulting in uneven extraction.
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Coffee may be intentionally over-extracted to achieve increase strength while reducing the amount of ground coffee required. However, this often results in a more bitter, less full-bodied beverage.
46:
and acids to be extracted from the grounds. The degree to which extraction occurs depends on a number of factors, such as water temperature, brewing time, grind fineness, and quantity of grounds.
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171:
951:
Gloess, Alexia N.; Schönbächler, Barbara; Klopprogge, Babette; D'Ambrosio, Lucio; Chatelain, Karin; Bongartz, Annette; Strittmatter, André; Rast, Markus; Yeretzian, Chahan (April 2013) .
118:
The extraction yield percentage describes the mass transferred from coffee grounds to water, expressed as a percentage of the initial mass of the grounds. It is given by the following:
706:
Espresso yield is generally 15–25%: 25% is quoted as the
Italian extraction. Espresso yield has received significantly less attention in the literature than brewed coffee extraction.
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Once the ideal yield has been reached, the grounds must be removed from the water, halting extraction. For this reason, coffee is commonly removed from the brewing chamber of a
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is the water's mass in grams. This means that an extraction yield of 20% can be obtained by brewing 18 grams of coffee, resulting a 36-gram final beverage with a
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Adding water to a drink after brewing changes strength, but not yield (yield is determined by the amount of water initially present during brewing). An
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only differs from an espresso in strength – it is traditionally diluted after brewing to a strength below 1.5% (also resulting in the removal of
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yield does not depend significantly on brewing time – yield at first increases approximately linearly, then plateaus after approximately 20 seconds;
110:
Extraction yield refers to the solubles dissolved during brewing. This is often expressed as a percentage of the coffee's mass. It is also known as
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83: – however, this can also vary by amount of suspended solids (very small grinds, so-called "fines"), particularly in French press brewing.
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are notoriously prone to over-extraction, due to a design feature that causes coffee to pass through a basket of grounds multiple times.
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is the mass of the grounds. In other words, the strength of a beverage is the product of the brew ratio and the extraction percentage.
121:
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As the degree of extraction increases, strength increases, resulting in a beverage that is darker in color and oilier in terms of
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730:) espresso (less liquid, so higher brew ratio, at same yield gives more strength), while coarser grinds yield a "longer" (
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is extracted early in the brewing process, so longer extraction does not result in significantly more caffeinated coffee.
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weak. At any point along the diagonal line plotted on the chart, extraction and strength are directly proportional.
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briefly let to come off the boil before brewing. Heat loss during brewing may also occur – in the
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is brewed with extremely finely-ground coffee that is left suspended in the final beverage.
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of 10%. Yield can also be expressed as total dissolved solids, or parts-per-million (ppm).
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220:
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603:
583:, is notoriously prone to heat loss, and high temperatures can be difficult to maintain.
953:"Comparison of nine common coffee extraction methods: instrumental and sensory analysis"
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Strength varies between coffee beverage types; for most it ranges from 1.15% and 1.35%.
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Extraction rates vary between brewing methods. For immersion brewing methods, such as
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An extraction yield of 18% to 22% is desirable for most traditional coffee beverages.
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is the total dissolved solids expressed as a percentage of the mass of the grounds,
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yield depends primarily on depth of the "puck" (cylinder of coffee grounds);
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The following describes the relationship between strength and brew ratio.
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734:) espresso, while an intermediate grind yields a "normale" espresso.
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Strength depends instead on grind: finer grinds yield a "shorter" (
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379:{\displaystyle {\frac {t}{V}}={\frac {M}{V}}\times {\frac {t}{M}}}
39:
647:
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Brew ratio describes the ratio of coffee to water, by mass.
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Espresso yield features a number of surprising properties:
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Brewing – the
Norwegian Coffee Association Standard
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Brewing – How to Get the Most Out of Your Coffee
674:. Please help to ensure that disputed statements are
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method, the mixture of coffee grounds and water, or
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166:{\displaystyle Y={\frac {M_{2}\cdot t}{M_{1}}}}
8:
975:(4). Wädenswil & Zürich, Switzerland:
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694:Learn how and when to remove this message
520:Increasing or decreasing extraction yield
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902:Illy, Andrea; Viani, Rinantonio (2005),
670:Relevant discussion may be found on the
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939:Specialty Coffee Association of America
905:Espresso Coffee: The Science of Quality
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32:hot water is poured over coffee grounds
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34:, causing desirable compounds such as
961:European Food Research and Technology
877:Brewing – the European Standard
866:Brewing – the American Standard
426:is the volume of the water used, and
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785:Some Aspects of Espresso Extraction
753:"Don't Be Afraid of Strong Coffee!"
306:Yields of under 18% are considered
450:Common brewing standards worldwide
317:Yields of over 22% are considered
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810:"The EK43 Part Two - Matt Perger"
546:, extraction takes place slowly.
722:strength is independent of dose.
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1020:from the original on 2023-12-31
977:Springer Science+Business Media
947:, Mountain City Coffee Roasters
782:Schulman, Jim (February 2007),
716:yield is inverse to puck depth;
561:after extraction has occurred.
1:
919:, Chapter 7, by M. Petracco.
751:Balint, Jerry (2009-03-31),
295:Achieving desired extraction
935:The Coffee Brewing Handbook
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300:Under- and over-extraction
986:10.1007/s00217-013-1917-x
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933:Lingle, Ted R. (1995),
854:Everything but Espresso
457:Common brewing ratios
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65:solubles concentration
1031:Supplemental material
838:brewing control chart
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264:{\displaystyle M_{2}}
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237:{\displaystyle M_{1}}
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663:factual accuracy is
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852:Rao, Scott (2010),
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18:Espresso extraction
1047:Coffee preparation
937:(First ed.),
908:, Academic Press,
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439:{\displaystyle M}
419:{\displaystyle V}
399:{\displaystyle t}
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284:{\displaystyle t}
206:{\displaystyle t}
186:{\displaystyle Y}
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38:, carbohydrates,
28:Coffee extraction
16:(Redirected from
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63:Also known as
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822:. Retrieved
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757:The Atlantic
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30:occurs when
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979:: 607–627.
964: [
814:Matt Perger
632:(Norwegian)
572:Temperature
563:Percolators
327:Brew ratios
322:bitterness.
116:extraction.
50:Definitions
44:melanoidins
1024:2023-12-31
824:2016-04-13
796:2010-03-28
762:2010-03-28
738:References
684:April 2014
619:(European)
606:(American)
114:or simply
55:Brew ratio
1003:1438-2377
995:1438-2385
728:ristretto
672:talk page
540:press pot
504:European
471:Strength
364:×
145:⋅
98:Americano
80:mouthfeel
72:Ristretto
1041:Category
1015:Archived
1011:31366362
665:disputed
644:Espresso
91:Caffeine
61:Strength
36:caffeine
536:Methods
490:Nordic
213:is the
1009:
1001:
993:
912:
581:slurry
542:, and
513:1.35%
499:1.40%
485:1.25%
468:Ratio
462:Style
386:where
173:where
40:lipids
1018:(PDF)
1007:S2CID
991:eISSN
968:]
956:(PDF)
732:lungo
510:17:1
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102:crema
999:ISSN
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