CMIN Senior Member Joined: 14 Jun 2012 Posts: 1,613 Location: South FL Expertise: I like coffee
Espresso: CC1 Grinder: Baratza
Posted Wed May 29, 2013, 1:18pm Subject: Re: Comments on "Extraction" - It's just a guideline
It is interesting, though I'm coming more from the espresso range where I feel there is def over extraction differences. I wouldn't want a 50-60 second burnt punch you in the mouth ubber bitter shot with no flavors lol, but maybe to someone else they would like that and think thats what a shot should taste like?
Makes me curious though to get an Aeropress and try the second infusion push.
jpender Senior Member Joined: 11 Jul 2011 Posts: 745 Location: California Expertise: I like coffee
Grinder: OE LIDO Vac Pot: S/S Moka Pot Drip: Aeropress
Posted Fri Jun 14, 2013, 10:07am Subject: Re: How do we calc extraction? let me count the ways...
It is strictly true. Extraction yield is obtained from two variables: brew coffee mass, and total dissolved solids mass. There is no measurement device you input a sample by itself and it spits out "22.15% extraction", or even something that spits out "over-extracted", "optimally-extracted", or "under-extracted".
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