31 Mar '17, 4pm

Partial Dissolved Solids: Evaluating an Extraction Curve #sponsoredcontent from @swisswater

Sponsored content provided by Swiss Water Process By Mike Strumpf Nothing gets me excited about the technical aspects of brewing quite like the Brewers Cup competition, and attending the U.S. Coffee Championship Qualifying Events got me thinking: What would it look like if we created an Extraction Curve that shows dissolved solids levels throughout extraction that is similar to how a roast curve shows bean temperature throughout roasting? How would we do this? What language would we use to evaluate such a curve? We ran an experiment to make this Extraction Curve idea a reality, and the method and results can be seen below. Each evaluation point in the extraction cycle gives us a snapshot of the final dissolved solids of the cup of coffee, which are being referred to as partial dissolved solids. It is known that decaffeinated coffee extracts differently from non-decaffeinat...

Full article: http://scaa.org/chronicle/2017/03/31/partial-dissolved-so...

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Pressure Brewed Coffee - Extraction

Pressure Brewed Coffee - Extraction

espressoplanet.com 10 Apr '17, 1am

As the extraction curves to the left illustrate, Aroma is being extracted faster then Caffeine. Once most of the aroma is ...