Extraction elements of hand-brewed coffee

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

one

The correct ratio of coffee powder to water

According to the SCAE&SCAA Fine Coffee Association,

The ratio of coffee powder to water 1: 15: 1: 20

(our shop adopts 1:15 to make the tune, and we think the flavor is better.)

Suppose 15 grams of powder, 1 gram of powder flushing 15ml water, that is, 225ml water

two

The correct grinding degree and the correct cooking time

The grinding degree of hand-brewed coffee is generally based on the size of coarse sugar.

Too fine coffee powder can cause coffee to be overextracted.

If the powder is too coarse, it will not be extracted enough.

The correct cooking time is two stages.

The first stage is pre-immersion.

For example, 10 grams of powder means 20 seconds of pre-soaking time.

15 grams of powder is 30 seconds pre-soaking time.

The second stage is uniform extraction.

three

Contact time between coffee powder and water

The cooking time is usually calculated when the water is in contact with coffee powder.

It ends when water injection is stopped.

For example: take 10 grams of powder and cook for 90 seconds

Take 15 grams of powder and cook for 120 seconds

four

Degree of water temperature of hand-brewed coffee

The best water temperature is

Between 92 °and 96 °

Too high water temperature will cause coffee to be extracted too much.

Too low water temperature will lead to insufficient extraction of coffee.

to make a long story short

Only according to the correct degree of grinding

And the correct cooking time.

And the best water temperature.

In order to make a cup of delicious hand-made coffee.