補助資料：コーヒーの風味を決めるものとは？ #6

復習: TDSとPE

TDS（Total Dissolved Solids）とは？

• コーヒー液中に溶け込んでいる成分の総量。
• 単位は%（例：1.30%なら、99.7%は水）。

PE（Percent Extraction）とは？

• 元の豆のうち、何%が液体中に抽出されたか。
• 計算式：

[ PE(%) = \frac{TDS(%) \times 抽出液量(\text{g})}{粉量(\text{g})} ]

参考文献:
Frost, S. C., Ristenpart, W. D., & Guinard, J. X. (2020). Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee. Journal of Food Science, 85(8), 2530-2543.

Batali, M. E., Ristenpart, W. D., & Guinard, J. X. (2020). Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee. Scientific reports, 10(1), 16450.

Cotter, A. R., Batali, M. E., Ristenpart, W. D., & Guinard, J. X. (2021). Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yields. Journal of Food Science, 86(1), 194-205.

Guinard, J. X., Frost, S., Batali, M., Cotter, A., Lim, L. X., & Ristenpart, W. D. (2023). A new Coffee Brewing Control Chart relating sensory properties and consumer liking to brew strength, extraction yield, and brew ratio. Journal of Food Science, 88(5), 2168-2177.

https://sca.coffee/sca-news/25/issue-13/towards-a-new-brewing-chart