Kudzu
Member
In trying to explain the benefit of correct coffee-to-water ratio to a friend, I started wondering about the relative level of extraction of brewed coffee and espresso. I believe I have a pretty good handle on the coffee side of the equation, but know next to nothing about making espresso.
it seems to me the process of making espresso would achieve a much higher level of extraction, a higher percentage of dissolved solids, than brewing coffee at the proper coffee-to-water ratio. Given the difference in volume of yield, that may not be so.
Does anybody know the relative percent of dissolved solids between the coffee and espresso? Is over-extraction the same issue with espresso as with coffee?
it seems to me the process of making espresso would achieve a much higher level of extraction, a higher percentage of dissolved solids, than brewing coffee at the proper coffee-to-water ratio. Given the difference in volume of yield, that may not be so.
Does anybody know the relative percent of dissolved solids between the coffee and espresso? Is over-extraction the same issue with espresso as with coffee?
