Posted Fri Dec 14, 2012, 1:28pm Subject: Playing with the Brew Process Math - What's YOUR interpretation?
Ok, I thought I'd put up some examples, and those who are interested can post their interpretation of the parameters. They will also serve as examples of brew process math, and it's geeky fun.
These are rounded off brews, based on actual brews that I did or measured (the last one).
Brew 1:
Drip Coffee Maker
I measure out 35g of coffee.
I start the coffee maker, and when it's done, I get 570.5g of coffee.
I measure the strength at 1.21%.
I weigh the mass of the grounds in the basket, and they weigh 94.5g.
What is the "extraction" percent?
What is the "Liquid Retention Ratio" or "Absorption" for this system?
What is the Yield Ratio or EBR (Espresso Brew Ratio)?
Brew 2:
AeroPress. 3 Minute steep, inverted.
I measure out 16g of coffee.
I tare the scale, then add 257g of water. This is very near capacity for the AP.
Steep 3 minutes, then flip, press and measure.
I get 236.8g of coffee.
It measures 1.22% strength.
I estimate that I lost 1g through evaporation, since I weigh the grounds in the press and they weigh 36.2g.
What is the TDS in the cup?
What is the immersion extraction (aka "dissolution")?
What is the LRR, Absorption, or factor that describes the mass change of the grounds?
Brew 3:
Espresso machine. The barista called it a doppio.
Dose: 15.0g
Yield: approx 60-64ml including crema. Mass measured 47.7g
Strength measured 5.87%.
The puck weighed 30.3g.
What is the extraction?
What else matters? Does it make sense to look at the puck mass? Does the puck mass matter at all?
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
"What matters?" is an excellent question. But coffee is so pervasive in my life I cannot fixate on that level of detail. Instead I depend on 'lumped variables' and the outcome = taste, of each brew.
Unless ...you have clear evidence that there is 'much more potential' in this or that varietal/roast/brew ...that you're getting ...and there is a process fault you need to isolate and correct.
Furthermore, I learn more about the bean from excursions than from the (accidental) perfect cup.
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