What is the powder-liquid ratio of coffee? The difference between coffee powder and BREW RATIO

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

There are several main factors that affect the flavor of hand-brewed coffee, which are concentration, temperature, grain fineness and speed. First of all, concentration refers to the ratio of coffee powder to hot water, commonly known as "powder-to-water ratio". The commonly used powder-to-water ratio is between 1:12 and 1:15, that is, 1 gram of coffee powder with 15 grams of hot water. It should be noted that concentration and extraction rate are different concepts.

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Then there is the temperature, that is, the temperature of the hot water used to make the coffee. The higher the temperature, the easier it is to extract the delicious and aromatic substances from the coffee powder; the temperature of the usual brewing water is about 85 ~ 93 degrees. When using lower water temperature, the sour taste of coffee is more obvious, while high temperature can bring better aroma.

The fineness of coffee powder refers to the thickness of coffee powder when grinding, the finer the coffee powder, the more complete the extraction.

Therefore, the concept of extraction rate mentioned just now is related to temperature and grain fineness, and high concentration does not mean high extraction rate. Take Tokyo Amber Coffee as an example, using more than 30 grams of coffee powder to extract 100 milliliters of coffee liquid, the concentration is extremely high, but at the same time using a very thick grain fineness, so the extraction rate is low, that is, the so-called "high concentration and low extraction" method.

Finally, there is the speed, that is, the total time of the whole cooking process or the frequency of the water column, for example, we increase the extraction rate through static steaming and water cut-off, which are all affected by the control speed.

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