The ratio of coffee powder to water is more practical than that of coffee powder in the experiment.
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Practical follicle ratio
Follicle ratio = weight of coffee powder (g) / capacity of coffee liquid after brewing (ml)
Example: 10g coffee powder filtered out: 150cc coffee liquid, the filter ratio 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 the follicle ratio of 1mm 13.4mm 118 in the range of mellow and refreshing, it can be seen that it is roughly the same, 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 follicle specific concentration
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!
Follicular water temperature
The hand-brewing method takes a long time compared with other brewing methods, so the water temperature of shallow baking beans 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; otherwise, the control of temperature will be more important.
So thermometers are necessary tools. There are many kinds of thermometers on the market, but the measured temperatures are actually different. Compare them with the common [metal rod pointer thermometers] and [glass alcohol thermometers]:
Display temperature under the same piece
Advantages
Shortcoming
Pointer thermometer (metal rod)
Higher
Less easy to damage
The probe rod needs to be soaked in more than half to be accurate.
Alcohol thermometer (glass)
Lower
Cheap
Easy to test temperature
Easy to break
The recommended brewing water temperature according to the baking depth is as follows:
Recommended suitable temperature
Digital display thermometer
Metal rod pointer thermometer
Glass alcohol thermometer
Shallow baking
(High Roast~City Roast)
High temperature
92 degrees
90 degrees
87 degrees
Medium baking
Full City Roast
Medium temperature
90 degrees
8 8 degrees
85 degrees
Deep baking
French Roast~Italian Roast
Low temperature
88 degrees
85 degrees
83 degrees
You can also try different flavors brewed after changing the temperature to find your favorite flavor.
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How to calculate the extraction rate, concentration and brewing ratio of coffee the effect of gold cup extraction rate on taste and flavor
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 set up the "golden cup standard Golden Cup".
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[the method of making cold extract coffee] you can easily make authentic cold extract coffee at home!
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) cold extract, ice brew, ice drop, Japanese iced coffee, do you understand? What is cold coffee? Cold extracted coffee, known as Cold Brew Coffee in English, is ground coffee beans soaked in cold water for at least 12 hours and extracted with professional utensils.
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