[novice answer] how much better is hand-made coffee gouache? How to calculate the gouache ratio of hand-made coffee?

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Someone asked me how good the gouache of hand-made coffee is.

25 grams of coffee powder, flushed out of 300c.c 's coffee, the gouache ratio is 12:1

The water-powder ratio of hand-brewed coffee is completely different from that of the same coffee and different water-powder ratio.

According to how much C. C and what concentration you want to prepare the amount of coffee powder, the coffee will be closer to the desired intensity.

Ice as iced coffee, you can use 10:1 gouache ratio, milk is also suitable for this ratio.

12:1 coffee is a common proportion or 15:1 is good (I drink this proportion), American coffee is usually 20:1, gouache is better than no specific proportion, all people use, depending on personal preference.

The water temperature and water temperature of hand-brewed coffee also have a great influence on the brewing flavor of coffee.

The water temperature is high, the degree of extraction is high, and the coffee is thick and full-bodied.

The water temperature is low, the degree of extraction is low, and will prefer a refreshing and elegant style.

It is generally recommended that the temperature is 85 degrees Celsius and 95 degrees Celsius. If you do not want to be so accurate, you can use a general experience.

When the water boils, the temperature is 100 degrees. The freshly boiled water is poured into the kettle at about 95 degrees, and then drops by about one degree in a minute.

The temperature of hand-brewed coffee, boiling water into the pot, in three or five minutes to make coffee, the water temperature can, if more than ten minutes is too low.

The choice of temperature is not absolutely right or wrong or good or bad, different coffee, may be suitable for different temperatures, in order to give play to its characteristics, the same kind of coffee, different temperatures, there will be different styles.

Some suggestions are shallow baking: the water temperature is 90 Murray 95 degrees, and the deep baking is 85 Murray 90 degrees. If you can catch the characteristics of the coffee and the taste you like, it is a good taste.

However, the fineness of the hand-brewed coffee powder is recommended for grinding.

If the powder is too fine, the water will stay longer, and the coffee that has been soaked for too long will lose its taste.

The powder is too thick, and the water stays in the coffee powder for a short time. The taste is still in the powder and has not been extracted.

The procedure and speed of water injection, before the coffee is poured into the filter paper, rinse the filter paper with hot water for a round of water to remove the taste of the pulp on the filter paper, so that the coffee flavor and taste will be purer, and the water injection should be fine, slow, uniform and slow, not too fast, generally divided into two-stage or three-stage water injection.

For the first time, pour hot water evenly and gently into the coffee powder, soak the coffee powder fully, and then pause to let the water be absorbed by the coffee. It is called "steaming" to simmer for 20 cents for 30 seconds.

The main focus of the first stage of water injection is to make the coffee powder evenly absorb water, so that the coffee is in a state of full water absorption, so that there can be a more complete extraction.

The second time of water injection, slowly inject the amount of water we want to extract, and when the coffee extraction is complete, we can enjoy it.

If the amount of coffee is different, the flow rate of water should also be adjusted.

Less coffee powder, short water retention time, so water injection speed should be slow, so that coffee can have enough extraction time, coffee powder, water retention time is longer, water injection speed can be faster, do not let coffee soak for too long.

The amount of powder, water temperature, thickness, water injection speed, different collocation will have different taste, which is also the fun and skill of hand-brewing coffee.