Powder-water ratio

The powder-water ratio is literally defined as:

How many portions of coffee powder and water are used to brew coffee?

For example, 20 grams of coffee powder is brewed with 300ml water, and the ratio of coffee powder to water is 20: 30: 1: 15

The premise of this definition is, of course, that the water in the filter cup or equipment has basically run out, and a large amount of water cannot be left behind.

However, there are still a considerable number of fans or students asking seniors.

Why does the powder-to-water ratio in some coffee shops refer to the ratio of coffee powder to the final amount of coffee extracted?

For example: 20 grams of coffee powder, no matter how much water is poured, move the filter cup when the kettle reaches the 300ml mark, that is, the ratio of powder to water is 1:15.

Which benchmark are we going to follow? Is the ratio of powder to water the total amount of water supply or the final amount of extraction?

First of all: the upperclassman reminds us that if your idea of powder-to-water ratio comes from: gold cup theory

Then the Golden Cup theory suggests 1RV 16.7,1:17, 1Rd 18.18. . Etc.

All take the first definition as the standard, that is, to calculate the total amount of water supply.

So 1:17 is equivalent to 20 grams of beans boiled with 340ml water and let the water run out of the equipment.

So why do some stores still insist on using the final amount of extracted coffee as the standard?

We can imagine the following situation:

Maybe one: some people's way of cooking will not let all the water in the filter cup run out.

Therefore, if the total amount of water supply is taken as the standard, the time point of each removal of the filter cup will be inaccurate.

Simply judging by the final amount of coffee extracted, on the contrary, the extraction rate of each cup can be more average.

The seniors have personal experience at this point.

When I use the KONO Kono drip method, I end up stirring the whole powder layer with a super flood.

But it will not let the whole section of water flow, but will remove the filter cup as soon as it is stirred.

Therefore, if the total amount of water supply is taken as the standard of powder-to-water ratio, I will not be able to remove the filter cup early and have to wait for all the water to drain.

This also violates the cooking process of the drip method, and the data of the ratio of powder to water will make my cooking contradictory.

Maybe two: some people are not used to using electronic scales, but take the scale of the sharing pot (the next pot) as a reference.

Seniors are basically people who can't cook without electronic scales, but there are some genres or older cooking methods.

Perhaps more attention is paid to the hand and sensory experience of brewing = seeing with eyes + empirical analysis.

Therefore, when the water supply does not use an electronic scale at all, naturally the final extraction quantity can only be used as the powder-to-water ratio standard.

Possibility 3: get used to using manual punch frame + electronic scale

Using the hand punch frame, the electronic scale can not detect the total amount of water supply, so simply use the final amount of extraction as the standard.

Of course, there are some more simple possibilities:

Since I don't know when and when I began to learn coffee, I took the final amount of extraction as the standard of powder-to-water ratio, so I continued to use it.

And no matter how many reasons there are, it may not match the literal meaning.

But when life is used, the seniors think that it is still necessary to respect it.

After all, the standard of coffee brewing is not only the golden cup theory, but the complex of many different schools.

On the other hand, all kinds of schools have their own definition of powder-to-water ratio of convenience, cooking and habit.

So I don't want you to make corrective actions. Being a magic man is not something to be proud of but a bit annoying.

Instead, first see what the powder-to-water ratio of a person or a store is based on, and think about it on your own.

In fact, the way of conversion is not complicated.

In principle, the water absorption capacity of coffee residue powder is about 1 gram. The residual powder will absorb 1.5 grams to 2 grams of water.

In other words, if the final amount of extraction is taken as the standard of powder-to-water ratio,

To convert back to the normal definition (total water supply) powder / water ratio standard

Is to increase the proportion of water by 1.5-2.

For example:

20 grams of powder used, the final extraction amount 300ml, if the final extraction amount as the standard powder-water ratio = 1:15

The normal powder-to-water ratio is 1: 15: 1.5-2: 1: 16. 5-17. It's as simple as that.

Know the powder-water ratio of someone in a store, and then compare or learn with your own powder-water ratio standard.

In this way, the standard of judgment will not be wrong because of different definitions. After careful observation, you can secretly convert it in your mind.

There should be no unreasonable quarrels because of different definitions.

Return to the most original point, no matter how ridiculous the powder-water ratio is, or how strange the defined standard is.

As long as you can brew stable and delicious coffee, it will be a full mark for shopkeepers and baristas.

Defining undefined, gouache ratios or various nouns are just tools to assist us in learning.

It is by no means the only standard, and it has nothing to do with good taste.