Posted Sun Feb 16, 2014, 11:41am Subject: Re: in the zone
That's a bit weaker than I do, but if it's good coffee I'm sure you can get a good cup out of those numbers.
I've found that people who like weak coffee (I wouldn't call your ratio "weak", so this isn't about you) often like it that way mostly because the coffee they're drinking is crap. It stands to reason, then, that they wouldn't want it strong. It's not that they LIKE their coffee weak -- as if weakness were an important goal to them. It's more an issue of aversion -- their goal is to avoid bad coffee brewed strong. Makes sense. I've observed some of these same people enjoying really great coffee brewed much stronger than they're accustomed to.
My favorite coffees of all time were very good when brewed quite strong. It turns out that these same favorites would taste good all the way down to room temperature, too.
What kinds of coffee would taste best if you were forced to "make it last" by brewing it thin, I wonder? I'd posit that the vertical axis on the standard chart (solute concentration) will vary depending on the character of the particular beans. That may well be true on the extraction axis as well, for all I know.
You're ball-park, brew ratio-wise, for the SCAA chart. This means that you are roughly on the line that dissects the ideal box from bottom left to top right. Whether you are hitting 20% specifically would need measurement, but if your coffee is naturally sweet, (not very acidic, nor drying) then it's likely you are somewhere in the box.
So, how does the coffee taste?
As Rasqual says, bean/roast may influence strength (concentration) preference, but I don't know that there's really evidence that there's a similar factor at play regarding yield? Different brewers & grinders may shift the extraction preference (same bean).
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