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in the zone
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GENE
Senior Member


Joined: 16 Dec 2002
Posts: 199
Location: attleboro ma.
Expertise: I live coffee

Espresso: SL70
Grinder: rocky
Vac Pot: YAMHA
Drip: CHEMEX
Roaster: I ROAST
Posted Sat Feb 15, 2014, 11:32am
Subject: in the zone
 

I brew in a bunn professional, 2200 grams water, 68 grams kona, about 3.45 min brew time, med drip grind, am I in the middle of that chart they show for 20% extracton
thanks
gene
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rasqual
Senior Member
rasqual
Joined: 29 Jun 2005
Posts: 1,070
Location: Chicago area
Expertise: I love coffee

Espresso: *$ Barista, non-pressurized
Grinder: SMP
Vac Pot: Yama, Aeropress
Drip: Porcelain Melitta 103, Hario
Roaster: "ring roaster", mod popper
Posted Sat Feb 15, 2014, 11:23pm
Subject: Re: in the zone
 

You might get 20% extraction, but you're nowhere near 1.25% (or more) concentration.

You have about double the water you should have.
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GENE
Senior Member


Joined: 16 Dec 2002
Posts: 199
Location: attleboro ma.
Expertise: I live coffee

Espresso: SL70
Grinder: rocky
Vac Pot: YAMHA
Drip: CHEMEX
Roaster: I ROAST
Posted Sun Feb 16, 2014, 7:04am
Subject: Re: in the zone
 

made a bo bo,1200 grams water,ratio 17.6/1
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rasqual
Senior Member
rasqual
Joined: 29 Jun 2005
Posts: 1,070
Location: Chicago area
Expertise: I love coffee

Espresso: *$ Barista, non-pressurized
Grinder: SMP
Vac Pot: Yama, Aeropress
Drip: Porcelain Melitta 103, Hario
Roaster: "ring roaster", mod popper
Posted Sun Feb 16, 2014, 12:41pm
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.
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MWJB
Senior Member


Joined: 1 Jun 2013
Posts: 164
Location: UK
Expertise: I like coffee

Grinder: Rocky, Lido, Porlex, Hario...
Drip: Not enough room to list...
Posted Tue Feb 18, 2014, 3:04am
Subject: Re: in the zone
 

GENE Said:

made a bo bo,1200 grams water,ratio 17.6/1

Posted February 16, 2014 link

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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GENE
Senior Member


Joined: 16 Dec 2002
Posts: 199
Location: attleboro ma.
Expertise: I live coffee

Espresso: SL70
Grinder: rocky
Vac Pot: YAMHA
Drip: CHEMEX
Roaster: I ROAST
Posted Tue Feb 18, 2014, 7:30am
Subject: Re: in the zone
 

taste great took me a long time to get here, never could understand that chart
gene
semper fi
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