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1
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2answers
33 views

How does one calculate extraction percent?

I am reading “Everything But Espresso” by Scott Rao and am in the chapter “The Coffee Brewing Control Chart”. In the section “How to Calculate Extraction without a Chart”, he says you need three ...
1
vote
2answers
66 views

How could I improve extraction and yield more coffee when brewing with a filter?

By my estimate 1 pound of course ground coffee leaves about 900 grams of concentrate in the wet grounds after filtering. In a perfect world with 100% extraction we could get about 54 cups of coffee ...
2
votes
2answers
72 views

Is there a composition available about how the main parameters influence coffee taste?

There's lots of information available about the influence of various parameters on coffee taste, but it's scattered across the internet. On top of that, most answers and articles are packed with ...
3
votes
3answers
129 views

What acids are there in coffee?

I don't know what acids extract with what temperature. For example, in 93 °C what acids hurt and what acids extract. I want to know for better flavor and less bitterness in my espresso, what can I do?
4
votes
4answers
2k views

Can you use sparkling water to brew coffee?

Has anyone ever tried it yet? What flavor/mouthfeel/extraction benefits are there, if any?
6
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2answers
523 views

Cold brewing at varying temperatures - How does steeping temperature affect extraction?

I've always cold brewed at ambient temperatures (typically in the 68-74F range). I've recently been speaking with people who say that they only cold brew at refrigerated temperatures, stating that it ...
5
votes
2answers
240 views

Options for measuring TDS - Suggested refractometers

I'm looking for some options for measuring TDS. Everything seems to point back to the VST Refractometer, but at $700+ I'd like to try some other options first. I founds a low cost TDS meter on ...
3
votes
1answer
1k views

Why does my moka pot sputter?

I have an old 6-cup moka pot (bialetti) that I recently replaced the filter and the rubber gasket (bialetti brand), however the extraction time seems a bit long, bubbles to soon(almost immediately) ...
3
votes
1answer
131 views

Optimal moka pot size for flavor extraction?

My hunch is the smaller the moka pot, the higher the pressure buildup, resulting in higher extraction. Is this true and are there any other variables that may negate this theory?
4
votes
2answers
40 views

Could light transmittance be used to timely determine extraction?

I was wondering if I could get perfect extraction timing by measuring the light transmittance (of course with the same coarseness of grind) like a Beer's law sort of thing. Anyone have any readings? ...
5
votes
2answers
794 views

How to reduce sourness in my moka-pot brew?

so most things I read say the common problem with a moka pot is a bitter, over-extracted brew, so I'm confused as to why I'm getting the opposite. Here are the beans I'm using- http://www....
4
votes
1answer
291 views

Are there any Alternatives to using a Refractometer to determine extraction

Wondering if anyone has used a refractometer or knows of any other method to measure a coffee extraction (or dissolved solids)?
5
votes
1answer
116 views

How to make Turkish coffee in a syphon?

I've been experimenting with my Syphon to make turkish coffee, my thoughts on the matter are that using the syphon without a filter would allow the water to boil, move to the upper chamber, let the ...
10
votes
1answer
460 views

Espresso - Dose affecting extraction time disproportionately

I have a Pasquini Livia 90 and a Baratza Vario Ceramic grinder. I'm finding that the only way to tame my extraction speed is by over dosing the basket. Specifically, by loading the basket so heavily ...
7
votes
2answers
3k views

Hario V60 Plastic Dripper vs Ceramic Dripper: Is there any difference in brew quality?

I am planning on purchasing a V60 and was wondering if there was any difference between the brew produced by the plastic and the ceramic Hario V60?
5
votes
1answer
233 views

Ideal Way to control shot extraction with Gaggia Classic

Wanted to know if anyone has a really good, possibly verified method of controlling shot preparation and extraction with an unmodified Gaggia Classic espresso machine. I don't have, nor do I want to ...
8
votes
1answer
12k views

Does using two paper filters in a drip machine strengthen flavour?

From time to time, I find myself somewhere, where I have to make coffee using a drip machine. Often it is one that takes flat-bottom, paper filters. When I am in this situation, I am usually working ...
6
votes
1answer
4k views

Can caffeine be extracted by the body when digesting coffee grounds?

I'm told my great-grandmother used to drink the coffee, then eat the grounds with some sugar. Assuming there was caffeine left in them, is the body able to extract caffeine from coffee grounds by ...
4
votes
1answer
792 views

Why does some coffee “hit me” harder than other coffee? [closed]

I've had all types of coffee, but certain brands or preparations seem to get me more 'speeded up' (like Starbucks coffee) than others. What causes certain coffee to be more "stimulating" than other ...
9
votes
1answer
788 views

What do the terms extraction and strength mean?

A number of questions use the terms extraction and strength in a broad sense like "how much stuff comes out of the coffee beans." But "technically" speaking: What do the terms extraction and strength ...
39
votes
1answer
2k views

How will “cold brewed” coffee differ from traditional hot-water extraction methods?

Generally speaking, what do "cold brewed" methods hope to achieve compared to the more traditional hot-water methods of extraction? Does the amount of caffeine vary between hot brewed and cold ...
7
votes
1answer
297 views

When to use stirring to increase extraction?

I often find that some methods of brewing for a particular implement differ on whether or not to stir the grounds at some point in the process. I understand that stirring while brewing should ...