Ozark_61 wrote:Perfect, that's what I was wondering. Now you have to wonder if you can increase that 22% to ? Oh.. yet another test - taste 22% vs. 60% etc! Zen espresso... how little grounds could one use to extract a double, young grasshopper?
Nescafe instant -- Percolate coffee in 20 foot silos (as opposed to 1/2 inch thick pucks), for 4 to 24 hours, and you can get up to 45% solids extraction; yum! The SCAA quotes 20% as the ideal for brewed coffee; Illy quotes 22.5% to 25% as ideal for espresso. Anything much higher than that requires hydrolizing and dissolving the cellulose in coffee. Since coffee has to be "100% natural," instant coffee is created by raising the coffee to water concentration in the columns even higher than espresso. This increases the acidity enough to accomplish the task. In order for this to work with Robusta, which is too low in acid normally, it has to be steamed while it is green. Double yum!
It may be Vietnamese Robusta getting what it deserves; but it seems cruel and unusual for even the most ignorant consumer.