萃取率與濃度 Extraction Rate and Strength Concentration
The extraction rate is different from the strength concentration. The extraction rate is the ratio of the roasted coffee beans to be extracted; the strength concentration is the ratio of the water-soluble substances contained in a cup of coffee.
The water-soluble taste substances that can be extracted from roasted coffee beans account for only about 30% of the beans, and the remaining 70% are insoluble fibers. It doesn’t mean that extracting 30% of the coffee will make a delicious cup of coffee, because there are also unpleasant water-soluble substances in coffee beans. The golden cup rule that we often heard is summed up after nearly 10,000 tasting surveys by the public. When the extraction rate is between 18% and 22%, and the strength concentration of a cup of coffee is between 1.15% and 1.55%, it will be a delicious coffee that the public thinks.
✔ 堅持新鮮烘焙 ✔ 堅持篩豆 再烘焙 ✔ 堅持使用莊園咖啡
➤ CQI Q Grader咖啡品質鑑定師，親自杯測品鑑，為您把關每一杯咖啡
➤ 單一莊園咖啡 具風味、層次佳
✔ Stick to fresh roasting ✔ Stick to sieving and roasting ✔ Stick to estate coffee
➤ Professional roasting brings out the diverse and rich personality of coffee
➤ CQI Q Grader coffee quality appraisers, personally cupping and evaluate, check every cup of coffee for you
➤ Single-origin coffee with good flavor and structures