Practical gouache ratio reference | beginners don't have to ask around anymore.
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Practical ratio of powder to liquid
Ratio of powder to liquid = weight of coffee powder (g) / capacity of coffee liquid after brewing (ml)
Ex.: 10g coffee powder filtered out: 150cc coffee liquid, the ratio of powder to liquid is 1:15
After measurement, fresh coffee beans with good quality were roasted by hand or blocked by hand in the range of normal extraction rate.
The best brewing ratio range is 1: 10: 18.
(if the best brewing ratio according to the golden cup criterion is converted to powder-to-liquid ratio, it can be seen that it is roughly the same in the range of mellow and refreshing, but some Taiwanese coffee gluttons prefer a stronger taste.)
The concentration of 1RV 10V 1V 12 is common in the use of plug wind, which is why it is generally more intense than the hand rush.
Reference table of specific concentration of powder and liquid
1g:cc
ten
eleven
twelve
thirteen
fourteen
fifteen
sixteen
seventeen
eighteen
Taste
Full-bodied for sipping
Fragrant alcohol
Refreshing for big mouthfuls
Huigan throat rhyme
Obvious
Moderate
Weaker
After normal temperature
Strong
Slightly thicker
Moderate
10g
100cc
one hundred and ten
one hundred and twenty
one hundred and thirty
one hundred and forty
one hundred and fifty
one hundred and sixty
one hundred and seventy
one hundred and eighty
12g
one hundred and twenty
one hundred and thirty two
one hundred and forty four
one hundred and fifty six
one hundred and sixty eight
one hundred and eighty
one hundred and ninety two
two hundred and four
two hundred and sixteen
15g
one hundred and fifty
one hundred and sixty five
one hundred and eighty
one hundred and ninety five
two hundred and ten
two hundred and twenty five
two hundred and forty
two hundred and fifty five
two hundred and seventy
Note: this part of the water refers to the capacity of the brewed coffee liquid. If you brew it with an American coffee machine, add more water of 2 grams of coffee, such as 12gX2=24cc, and add more 24cc.
The concentration and brewing ratio can be measured and set by precision instruments, only the extraction rate, which involves the uniformity of grinding thickness, water temperature, size and height of brewing water column, stirring technique (plug air). Wait, there are many factors that interact with each other.
Only rely on more practice to make their skills more stable, so that each brewing quality can be maintained in a certain range!
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How much coffee powder and how much coffee is the most delicious? what is the extraction rate, concentration and brewing ratio?
Professional baristas exchange please pay attention to the coffee workshop (Wechat official account cafe_style) what is the extraction rate, concentration, brewing ratio of the National Coffee Association after World War II, hired Dr. Ernest Eral Lockhart to establish the coffee brewing society, formulated the coffee extraction rate and concentration calculation standards, and based on these two standards to establish the gold cup standard Golden Cup, later in the evolution
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Follicular water temperature | different flavors brewed by changing the temperature
The hand-brewing method with follicular water temperature takes a long time compared with other brewing methods, so the temperature of water at high temperature can show the special flavor of single bean and reduce the sour taste. Deep-baked beans brewed at low temperature can reduce bitterness and miscellaneous taste, which is more palatable; on the contrary, the control of temperature will be more serious.
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