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Netphilosopher
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Posted Tue May 15, 2012, 5:01am
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Netphilosopher
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Posted Tue May 15, 2012, 5:43am
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Netphilosopher
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Posted Tue May 15, 2012, 6:04am
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Netphilosopher
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Posted Tue May 15, 2012, 6:08am
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jpender
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jpender
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Posted Tue May 15, 2012, 12:58pm
Subject: Re: Coffee Extraction Discussion, Questions for the membership:
 

Netphilosopher Said:

If you want a slightly more accurate version and you use brew ratio as a ratio of masses (not volume), then use the above with Absorption = 1.76

Posted May 15, 2012 link

Can you explain how you arrived at this value?
I think you mean 1.36 but I'm not positive.

Netphilosopher Said:

If you use 55g/1 liter of hot water, and achieve 1.24% strength, your calculated extraction is 20% on the classic brew chart.
This is actually the same thing as using 55g/962.5g of hot water.

BUT if you use 55g / 1000g of hot water and achieve 1.24% strength, your calculated extraction is only 19.2%  (because you achieved the same strength but used a higher brew ratio relative to volume to get there).  On the chart, it's the same thing as using a brew ratio of 57g/1 liter and achieved 1.24% strength.

Posted May 10, 2012 link

This is backwards. 55 g/kg at brew temperature is 53 g/L, not 57 g/L.
The extraction would have to be higher to achieve the same strength.
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jpender
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jpender
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Posted Tue May 15, 2012, 1:35pm
Subject: Re: Coffee Extraction Discussion, Questions for the membership:
 

I like this idea. How well does it work in practice?

I trust you've experimented with Aeropress, drip, and pourover. What about other methods? To what extent does the absorption constant have to be tweaked with change in method or parameters?

I wonder how well this works with the lowly moka pot. You list it under forced percolation, along with espresso. But the brew ratio is known in advance for moka. Are you suggesting extraction can be estimated with e = s*(1/b - 2.06)? Or is moka also in a category not covered here?
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Netphilosopher
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Posted Tue May 15, 2012, 2:50pm
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jpender
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jpender
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Posted Tue May 15, 2012, 4:40pm
Subject: Re: Coffee Extraction Discussion, Questions for the membership:
 

Netphilosopher Said:

That is one point seven six - the optimization point required to get the brew charts to match the strengths and extractions generated by the adjusted brew ratio based on brew water mass (not hot water volume).   I arrived there by optimization.

Posted May 15, 2012 link

Optimization? Can you elaborate?

edit: (deleted how I got 1.37)

jpender: dot.gif
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jpender
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jpender
Joined: 11 Jul 2011
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Location: California
Expertise: I like coffee

Grinder: OE LIDO
Vac Pot: S/S Moka Pot
Drip: Aeropress
Posted Tue May 15, 2012, 4:44pm
Subject: Re: Coffee Extraction Discussion, Questions for the membership:
 

Netphilosopher Said:

I don't own a moka pot, but I've had coffee made from it and it's surprisingly good.  That's next on my list, but I suspect it will follow the percolation method pretty well.  I've been lucky, I've heard it's really easy to under-dose a moka pot and end up overextracted.  But yes, I'm expected the extraction would follow the formulae with 1.76 for Absorption.

Posted May 15, 2012 link

For the few I've measured the wet grounds were about twice the weight of the initial dry coffee.
I think by your definition that is an absorption of about 1.0.
It will be interesting to see what you get.


Netphilosopher Said:

if you consider the upper limit of extraction about 26% for extraordinary measures in brew parameters (absurdly fine grind and long hi-temperature exposure)

Posted May 15, 2012 link

Where did you get 26% as the upper limit of extraction?
I'm pretty sure I've read that about 30% of coffee is soluble.
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Netphilosopher
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Posted Wed May 16, 2012, 5:41am
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