That makes 27 cups. Does brew ratio affect extraction rate? Agitation? What about degree of roast? If you include those as variables you'll need to brew 3^6 cups. And if you insist on at least one replication per case that makes... more than year's worth of coffee!
On the high strike temp brews, this grounds drop at this grind level happens around 2-3 minutes. With the lower temperature, the grounds drop around 6 minutes. I'm wondering if this is a potential signal that the brew is approaching equilibrium.
At this point would it be easier and possibly more accurate to oven dehydrate the grounds?
By the way, how well can you correlate extraction yield from oven dehydration with what your refractometer tells you? To what extent can you simply take what you've filtered out of the beverage and add that to the dried grounds to get the same number? And what kind of filtering do you need to do to achieve this?
I'm curious because when I measure extraction yield of a moka pot brew through dehydration the value is always high even when the coffee tastes sour. I know there are a fair amount of solids in moka coffee; is it enough to simply filter the coffee through an Aeropress or does too much pass through this way?
jpender Senior Member Joined: 11 Jul 2011 Posts: 567 Location: California Expertise: I like coffee
Grinder: OE LIDO Vac Pot: S/S Moka Pot Drip: Aeropress
Posted Mon Jun 4, 2012, 1:14pm Subject: Re: Coffee Extraction Discussion, Questions for the membership:
So, bottom line is dehydration will carry some error with it unless you filter it with a VST filter or centrifuge the sample. The grounds drying will be somewhat close, but will also carry the error as well, with no way to recover it. Unfortunately, this error will be dependent on the filter, the grind size and how much fines are produced with the grind.
That's what I thought. I'm disappointed in that it seems that I cannot expect to reliably adjust for it.
For moka coffee it might make sense to use solids yield like with espresso, instead of extraction. But to calculate the beverage strength you need to know how much of those extracted solids are dissolved versus undissolved.
Which leads to the question, how does mojo/VST do it?
With a refractometer all you know is the TDS from the filtered sample. The only way to determine the amount of undissolved solids, aside from dehydration, is through some function that relates dose and TDS to total solids. If you can do this with espresso why couldn't you do it with moka?
Symbols: = New Posts since your last visit = No New Posts since last visit = Newest post
Forum Rules: No profanity, illegal acts or personal attacks will be tolerated in these discussion boards. No commercial posting of any nature will be tolerated; only private sales by private individuals, in the "Buy and Sell" forum. No SEO style postings will be tolerated. SEO related posts will result in immediate ban from CoffeeGeek. No cross posting allowed - do not post your topic to more than one forum, nor repost a topic to the same forum. Who Can Read The Forum? Anyone can read posts in these discussion boards. Who Can Post New Topics? Any registered CoffeeGeek member can post new topics. Who Can Post Replies? Any registered CoffeeGeek member can post replies. Can Photos be posted? Anyone can post photos in their new topics or replies. Who can change or delete posts? Any CoffeeGeek member can edit their own posts. Only moderators can delete posts. Probationary Period: If you are a new signup for CoffeeGeek, you cannot promote, endorse, criticise or otherwise post an unsolicited endorsement for any company, product or service in your first five postings.