Practical gouache ratio reference | beginners don't have to ask around anymore.

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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!