The correct ratio of water to powder in hand-brewed coffee: the application of hand-made extraction. The correct way to make coffee

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Both the book and the teacher have said that the factors that affect acquisition are probably:

What is the amount of powder?

Grinding thickness

Water temperature level

Current size

Grinding fine water temperature, high water temperature and small flow. Can increase the extraction rate to thicken the coffee, the general beginners in order to fear the lack of flavor extracted, but also in this way to extract a variety of coffee items.

But as more and more items are cooked, all kinds of bakers and baking degrees will find... Why is it that some coffees are not so perfect? Why do some stores grind the low-temperature water when they make coffee?

It used to be said that the higher the temperature, the more bitter it is, and the lower the temperature, the more sour it is. But now light-roasted coffee will only get sour with the higher the temperature. In fact, this has something to do with the solubility and saturation of coffee ingredients. Some ingredients in coffee will become higher because of the temperature. The rate of dissolution becomes faster, and since some components dissolve faster, they will dissolve more slowly than others.

On the other hand, at low temperatures... The ingredients that dissolve quickly at high temperature will slow down, and other ingredients will be dissolved quickly.

Which ingredients will be dissolved quickly at high temperatures? Which ingredients will not be dissolved until the second half?

In fact, the conditions of each coffee bean are different, you can try it.

The extraction of a cup of coffee is divided into the first half and the second half, that is, into two cups. In the case of shallow roasted coffee beans (take butterflies as an example), the first half is mainly sour, while the second half is mainly sweet and greasy. That is, the dissolution rate of sour ingredients is relatively fast, while the dissolution rate of sweetness and oil is relatively slow.

The first half is mainly composed of sour aroma, while the second half is mainly sweet and grease, that is, the dissolution rate of sour and oil is faster, and the dissolution rate of sweetness and oil is slower. Let's go back to the conditions that affect the extraction at the beginning, that is, too much powder, fine grinding, high water temperature and fine water flow. Are to enhance the flavor of the first half of the extraction.

What about the second half? Of course, the proportion will be very small, and sometimes it will feel empty in the second half of the drink, and the balance of the whole cup of coffee will disappear.

Why is light roasted coffee so sour?

Some people say that it is because of shallow baking, retaining fruit acid and more ingredients! That's why it's so sour.

Isn't it supposed to be sour, sweet, smooth and balanced?

What about sweetness and grease?

Because the powder is too fine, the water temperature is high, the water flow is slow!

Try to reduce the concentration of the first half, you will get the flavor of the second half, but if the drop is too low, you will get a cup of sweet water.

The degree of baking and the length of baking time will affect the weight loss ratio of coffee, with about 12% of water in raw beans and about 2% of water after baking.

So the weightlessness ratio of the water station is about 10%, and the weightlessness ratio of raw beans to ripe beans is about 13murmur17, which at most seems to be 20% (carbonized). Deduct 10% of the water, so the weight loss of other ingredients of coffee beans is about 3% Murray 7%, that is, 4% of the composition difference, it seems that there is not too much difference, in fact, it is a lot worse!

Some deep baked beans will not taste good until 1:10, while some shallow baked beans will not be balanced until 1:30.

Generally speaking, the soluble substance of coffee is about 30%, of which 20% are the good ingredients that we want to extract, and the other 10% are the mixed and astringent ingredients in the latter part.

There are always exceptions. If there are coffee beans with even 10% flavor at the back, should they also be extracted? Is a cup of coffee with full flavor?

Try to smell the coffee powder after brewing a cup of so-called boutique coffee. If there is. Try to inject hot water into 100cc again. Let's see how it tastes, if it still tastes good. Pour it into the previous cup of coffee... See if the taste is more complete, and then smell the coffee powder to see if it still has aroma. Repeat like this. To feel that there is a bad smell. So that we can know... What is the extraction rate of this boutique coffee, or how much water to powder ratio is a more balanced flavor and taste?

Coffee powder doesn't have to be too much! Grinding doesn't have to be fine! The water temperature doesn't have to be high! The flow of water does not have to be fine! Of course... Coffee doesn't have to be strong.