萃取率 Extraction Rate

 

影響一杯咖啡好壞的因素眾多,可以從萃取率簡單的看滋味,萃取率高於22%易有苦澀感和咬喉感;萃取率低於18%易有呆板的死酸感。

There are many factors that affect the taste of a cup of coffee, and extraction rate is a simple way to gauge its quality. An extraction rate higher than 22% may result in bitterness and astringency, while a rate lower than 18% may lead to a flat and sour taste.

 

萃取率(%) = 咖啡粉溶出物(g) / 咖啡粉用量(g)

Extraction Rate (%) = Amount of coffee extracted (g) / Amount of coffee used (g)

 

影響萃取率的因素眾多,像是烘焙度、磨粉粗細度、水溫高低、沖煮時間等都會有影響。

There are many factors that can affect the extraction rate, such as the roast degree, grind size, the water temperature, and the brewing time.

 

│延伸閱讀:手沖咖啡黃金比例
│Futher reading:Perfect Pour-Over Coffee Golden Ratio

 


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