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Netphilosopher
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Posted Tue May 8, 2012, 9:24am
Subject: .
 

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jpender
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jpender
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Posted Wed May 9, 2012, 5:10pm
Subject: Re: Coffee Extraction Discussion, Questions for the membership:
 

Netphilosopher Said:

So the question is this:

If I have a given method of extraction (grinder setting, contact time, temperature of water, same coffee), and the ONLY thing I change is the Brew Ratio, what should "extraction" do?

Posted May 8, 2012 link

I think it will decrease with increasing brew ratio.

Ignoring possible temperature effects, as the brew ratio increases there will be a larger proportion of liquid retained in the grounds. Regardless of brewing method there will be some amount of solubles trapped in that liquid so the extraction will decrease.

The brewing control chart assumes a constant ratio of liquid retained per unit measure of initial coffee, something around 2.3. This results in the prediction that as the brew ratio approaches 1/2.3 (about 43%) the extraction will approach zero as all the liquid is retained in the grounds. I'll bet that's not too far from the truth.

But when you ask what extraction should do I think you're after something else, some other metric that corresponds to optimal extraction for a given set of parameters. Maybe there's a nice way to do that, maybe we end up with a bunch of different charts. Consider the guy who sieved his grounds to obtain a very narrow grind profile. His optimal extraction for a given set of brewing parameters changed significantly. What should his extraction have done?
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andys
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Posted Wed May 9, 2012, 8:17pm
Subject: Re: Coffee Extraction Discussion, Questions for the membership:
 

Netphilosopher Said:

If I have a given method of extraction (grinder setting, contact time, temperature of water, same coffee), and the ONLY thing I change is the Brew Ratio, what should "extraction" do?

Posted May 8, 2012 link

The answer seems obvious, which makes it seem like you're probably asking a trick question. If so, I can't figure out the trick.

Anyway, I would definitely say that as the coffee-to-water ratio increases, the extraction yield decreases. This would be true whether you calculate Extraction Yield (beverage mass x %TDS / coffee dose) or "Adler Yield" (brew water x %TDS / coffee dose).

 
-AndyS
picture page:  http://flickr.com/photos/andy_s/sets/
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Netphilosopher
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Posted Thu May 10, 2012, 5:01am
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Netphilosopher
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Posted Thu May 10, 2012, 5:41am
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jpender
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jpender
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Posted Thu May 10, 2012, 9:16am
Subject: Re: Coffee Extraction Discussion, Questions for the membership:
 

Netphilosopher Said:

The "classic" brew charts indicate going from slightly overextracted to severely underextracted (22%ish extraction at 6g/100g  to <16% extraction at 18g/100g).

Posted May 10, 2012 link

What were the strengths?
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jpender
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jpender
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Posted Thu May 10, 2012, 9:19am
Subject: Re: Coffee Extraction Discussion, Questions for the membership:
 

Netphilosopher Said:

All runs measured to 0.01g, and scale checked with a 500g OIMI class M2 cal weight

Posted May 10, 2012 link

Not that it matters for your purposes here but isn't your calibration weight insufficiently accurate for that class of scale?

Also worth mentioning that you'll get a bouyancy error of more than 0.01g when you weigh 40g of coffee.
You could correct for this if you knew the true density of coffee (if it mattered).
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Chang94598
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Posted Thu May 10, 2012, 9:57am
Subject: Re: Coffee Extraction Discussion, Questions for the membership:
 

Extraction is not linear. On coffee particle sizes =>1mm, the center never becomes hydrated.

Imagine a single coffee ground particle. At the microscopic level, at the periphery, the coffee flavor is extracted, the fibers swell, and form a semipermeable lattice which also traps water. Solvent water then has a difficult time diffuse into the center.  So technically, the periphery is over extracted, and the center is never, or under extracted.  This was confirmed via electron microscopy on brewed coffee at atmospheric pressure, not espresso nor Aeropress, btw.

In my experience, with the Abid at least, even at 5 minutes, the drink does not taste too much different then 2.5 minutes.
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Netphilosopher
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Posted Thu May 10, 2012, 10:59am
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Netphilosopher
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Posted Thu May 10, 2012, 11:06am
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