Practical parameters of gouache ratio of hand-brewed coffee the ratio of hand-brewed coffee powder to water at one time

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The ratio of coffee powder to water is more practical than that of coffee powder in the experiment.

[heavy flavors] 1Group10Mill 1G11 (Coffee beans in grams than Black Coffee in milliliters) I. E., the Golden Cup Criterion 1Rom 12.5Mub 1Rom 13.5 (Bean weight ratio unboiled Water milliliters)

[moderate taste] 1glued 12 murals 1fastigious 13 (I. e., gold cup standard 1purl 14.5 Murray 115.5)

[Xiaoqingxin] 1 14muri 1RV 16 (I. e., the Golden Cup Criterion of 1RU 16.5MUR 1RU 18.5)

The scale is right, but the brewing proportion is not right, and it is not easy to make delicious coffee. In the course of learning, repeated tests and concentration tests are needed, and it is found that the best brewing ratio, that is, the amount of coffee beans is higher than that of black coffee, which is between 1: 12, 1: 13, which is equivalent to the four major gold cup systems in Europe and the United States. the yield of coffee beans is 14.5, and the yield of coffee beans is 15.5, which is most likely to hit the golden range of 18%, 22%, 22% and 1.5%, respectively. Instead of brewing espresso with tangled flavor spectrum or thin coffee with too strong water flavor.

It is believed that the brewing ratio of most hand-brewed coffee lovers should fall within this range. Our most commonly used hand-brewing ratio is 1-15-15-15-15-16, that is, the "Golden Cup Criterion" of 1-15-16.5-color-1-18.5.

Of course, some hand-brewed coffee lovers use a more extreme brewing ratio. For example, those who like heavy flavors are often hand-brewed at 1:10 (that is, the golden cup ratio is 1-12. 5), using a higher concentration to make up for the deficiency of extraction, that is, only to extract low molecular weight and medium molecular weight sour and sweet flavors to avoid extraction of high molecular weight bitter substances, although it can also make mellow delicious coffee, but the concentration is too high, it is not easy for ordinary people to accept. Moreover, it is a waste of coffee powder and should not be encouraged. In fact, good and mellow coffee can be made at a more normal 1:12 (that is, a golden cup ratio of 1mm).

Interestingly, there are also some light coffee lovers who like to brew by hand in a diluted proportion below 1:14, but do not underestimate these coffee lovers, whose taste buds may be sharper and can be appreciated in a variety of layers from the thinner coffee liquid. If you have to use 1:10 to brew in order to feel good enough, it may be that the taste is too dull and depends on high concentrations to stimulate it.

The proportion of soaking will not decrease with the increase of the number of cups.

Many coffee lovers are good at making coffee for one person, but they will be at a loss if they increase the number of people. Some people say that one more person will multiply the amount by two, while others will use 2 grams less powder for each additional person. That is to say, if one person brews a cup of 180 ml coffee with 14 grams of powder, once it is increased to two, only 26 grams of powder (saving 2 grams of powder) can be brewed twice as much, a total of 360 milliliters of coffee. The extractable water-soluble ingredients of coffee beans account for at most 30% of the bean weight, and coffee from some producing areas may be even lower. Taste buds can talk, and the proportion of 1RU 13.8 without 2 grams of coffee powder is obviously thinner than that of 1RU 12.8. After ExtractMoJo test, the concentration of 1Rd 12.8 is 1.42%, which is significantly higher than 1.39% of 1RU 13.8.

Therefore, under the same brewing ratio, the concentration of coffee will not increase naturally with the increase in the number of cups, that is to say, at 1:12, the concentration of one cup by hand is the same as that of two cups or three cups by hand in the same period of the same period. The amount of coffee powder will not increase because of the increase in the number of cups, and there is room to reduce the amount of coffee powder. The concentration of coffee powder can be determined by itself, unless you brew it with finer coffee powder or higher water temperature, which is another matter.

The measuring cup is necessary to catch the amount of extraction.

It is worth noting that the habit of hand flushing in Taiwan is different from that in Japan, where one cup or one person share is about 120ml or 130ml, but Taiwan feels too stingy. In general, shops soak 150ml-180ml, and coffee players are more magnificent. A person will probably reach two cups of 240 ml-260 ml.

In other words, the milliliters of hand brewing in Taiwan are random, and it doesn't matter if you drink coffee romantically, it's not a bad thing. The point is that before hand flushing, it is best to test your bottom cup with a measuring cup. The amount of milliliters of your bottom cup is 120 ml or 130 ml. If three cups are used, the difference between the two is up to 30 ml, which is enough to affect the concentration.

In addition, although the bottom pot is easy to use, the base is too large, and the glass material is easy to lose temperature, which is still true in winter.

SCAA American boutique coffee association coffee brewing gold gouache ratio

The GoldCup coffee ratio defined by the SCAA American boutique coffee association and the scae European boutique coffee association must hold the extraction rate of coffee at about 20%, while the TDS is about 1.1% Murray 1.3%. For DripFilter (drip brewing), how to extract the best coffee flavor is controlled by two variables: the extract of coffee powder and the concentration in a cup of coffee. As early as 1960, the so-called golden cup coffee theory defined GoldCupStandard according to SCAE (European Coffee Association): "1000ml water, 50murf 60g coffee powder, 92 °C-96 °C hot water to brew coffee out of coffee." The coffee is brewed at the "bull's-eye" position of the optimum extraction rate (Extraction) and concentration (StrengthConcentration), that is, "GoldCup".

First of all, each coffee can be extracted, with a maximum of about 30% (that is, 70% of xylem cannot be extracted, that is, 10 g coffee powder has up to 3 g coffee extract.

Suggestions for practical parameters of brewing ratio:

Hand-to-hand ratio 1: 13: 1: 16, siphon pot: 1: 12: 12: 1: 1: 13, Philharmonic: 1:17

Wash Yega Chuefei by hand with a cup of water, this is a moderately shallow baked Yega Chuefeiwoca, it is recommended to use 15 grams of powder 89 degrees water temperature, water powder ratio at 1:15, the extracted taste is sour, with a little lemon peel, kumquat sweetness, rich in the latter section.

Hand-made Colombian Emerald Manor Sun Rose Summer Cup, this is a lightly baked rose summer, recommended 18 grams of powder, 88 degrees-89 degrees water temperature, gouache ratio at 1:15, small Fuji grinding degree 3.5. In this way, it has a moderate taste of sun fermentation, high sweetness and soft sour taste.

Hand-made Honduras cup, this is a medium-deep baked bean, recommended 15g powder, 90 degrees water temperature, water powder ratio at 1:14, small Fuji grind degree 4.5, overall taste balanced, with roasted nuts, milk chocolate flavor.

Siphon pot boil 90 + candlestick (light baking), side roast extraction, it is recommended to 20 grams of powder 2 portions, water powder ratio at 1:12, water scale 2, to be blistered under the pot extraction for about 50 seconds, the extracted coffee taste clean and bright, the sun is full of sweetness, layers are changeable, flower and fruit fragrance lasting.

Philharmonic pressure Panama Flower Butterfly (medium roasting), positive pressure preparation, it is recommended to add 20g coffee powder, gouache ratio at 1:17, first add 100g hot water at 85 degrees Celsius, stir three to five times to make coffee powder fully wet, rest for 20s, add remaining hot water to 240g, rest for 40s, stir for 5s, wait until 1 minute 50 seconds, press up and down, total time is 2 minutes 5 seconds, ferment ripe fruit mellow, mild and clean balance, lasting caramel sweetness in tail rhyme.

Brew hanging-ear coffee, prepare a pot of boiling water (the water temperature for brewing coffee is recommended between 85 ℃-95 ℃), 10 grams of powdered coffee, the ratio of water to powder at 1:14-1:15, water with 150ml, pour hot water evenly into the filter bag when pouring boiling water (be careful not to be too fast and the water flow is not too large to avoid overflow). After the amount of liquid in the filter bag decreases, pour it again. When the amount of coffee in the cup reaches 7 cents full, or according to your own taste. Carefully remove and discard the earbag.

Hand coffee filter cup is very knowledgeable! Flow rate data of several common coffee filter cups