咖啡提取率影响因素初探

以云南小粒咖啡生豆为试材，采用传统浸泡法探讨水温、料液比、焙炒度对咖啡提取率的影响。结果表明，咖啡提取率随水温升高而升高，当水温超过90℃时，咖啡提取率升高趋势不明显；咖啡提取率和咖啡因含量均随料液比增加而升高，当料液比为1：14～1：15时，二者趋近饱和；咖啡提取率随焙炒度加深而升高，但杯品口感明显下降。综合考虑得出试验最佳工艺参数：水温95～100℃，料液比1：14～1：15，焙炒度中度。

Factors influencing the coffee extraction rate

The present experiment was conducted to study the effects of water temperature, material/solution ratio and degree of roasting on extraction of coffee with traditional immersion method for determining the optimal process parameters. The small-type coffee bean produced from Yunnan Province was used as material. The coffee extraction rate was increased with the increase in water temperature, however above 90℃, this increase was insignificant. With the increase in material： solution ratio, the coffee extraction rate and caffeine content enhanced, while both of them reached maximum at 1/14-15 material/solution ratio. The coffee extraction rate was found to be increased with increasing degree of roasting, but the taste of coffee was worse obviously. The optimal parameters for best coffee extraction were as follows： 90-100℃ water temperature, 1/14-15 material/solution ratio, moderate degree of roasting coffee bean.