How to adjust the ratio of coffee powder to water by hand? what factors determine the proportion of coffee extraction?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

hand-brewed coffee powder-water ratio experimental comparison practical hand-brewed coffee powder-water ratio

Adjustable parameters and principles of manual flushing:

The above step () indicates that the parameters that can be adjusted according to different beans--

After many trials, the most appropriate value is taken. Experience value is very important!

Take shallow cultivation beans for example, low oil content, poor water absorption,

In order to make the extraction efficiency better, usually the grinding will be finer, and the water temperature should be higher!

Ratio of powder to water: adjust the ratio according to personal taste,

Coffee beans (g): coffee (c. c) ratio is usually 1:15,

So a cup of coffee is about 16 grams of coffee beans, hand brewed 240 ml coffee

Also serve iced coffee ratio: double the strength, shake evenly with ice,

Maintain coffee beans, halve hot water, and fill the rest with ice cubes.

But at this time, the hand speed should be slowed down, that is, the water column should be reduced, so as to maintain the extraction time.

Double the coffee beans, maintain the hot water, divide into two cups, fill both cups with ice cubes

Shake out dense and delicate foam, is the essence of iced coffee to drink,

Coffee coats the air and releases its aroma.

But after a long time, it will disappear again. Just shake it again.(It is very similar to the principle of milk foam.)

Grinding fineness: surface area affects extraction rate

Coarse: small surface area, less extraction

Fine: large surface area, high extraction

Water temperature: high temperature, more complete extraction, low temperature, less extraction

Too high temperature: easy to over-extract, taste may also be more complex (complex and rich are two sides of one)

Foaming during brewing

During brewing, coffee powder is extracted too fast, leaving a line mark when flooded.

After brewing, the powder appears hot and melted brownie like...

Temperature too low: incomplete extraction, there will be grass flavor

When brewing, the powder will not swell

When supplying water to the second stage, it is easy to collapse because the front part does not absorb water completely.

Permeability of water:

Water will seep between the coffee grounds, so only central water is needed.

Draw a circle to show off your skills? No clear function!

Add water too fast: the water will marinate and eventually leave a trail on the filter cup

Water too slow: coffee powder does not fully combine with water swelling, coffee powder after extraction presents collapse condition

Posture and mood:

Making coffee by hand is a pleasure,

You have to relax your posture and mood before you can make good coffee_

So there's coffee divination, see what kind of coffee you make and what kind of coffee you make, and you know your body and mind.

Hand brewed coffee filter cup learning big! Flow rate data of several common coffee filter cups