How to brew coffee by hand 15g? how to make coffee by hand? how to pour water into three stages of water?

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Why does Qianjie Coffee insist on using the 1:15 powder-to-water ratio when brewing hand-made coffee? Is this the result of a random accident, or is it the result of different cooking experiments based on some data? In the front street of this article, let's talk about why the 1:15 powder-water ratio is suitable for hand flushing. What's the difference between the powder-water ratio and the gouache ratio?

First of all, the front street uses 15g coffee powder to boil 225ml milliliters of water, in other words, 15g powder to 15 times the water. If the gouache ratio is used to describe 1:15, it is equal to 15g coffee powder boiled in 1ml water. This is "very outrageous". So when describing the proportion of cooking, the gouache ratio of Qianjie clubhouse is 15:1 or the ratio of gouache to water is 1:15.

The proportion of powder and water at 1:15 is brewed. Is the coffee after extraction at 1:15?

Qianjie just mentioned 15g coffee powder to make 225ml water, and many friends will think that 225ml is the amount of coffee liquid after the final extraction. 225ml actually refers to the total amount of water injected. In fact, there is only 1:13 water passing through the powder layer, and there is only 195ml coffee liquid after the coffee is extracted.

Why is that? Coffee powder generally absorbs twice as much water as it does during stewing (not all beans, but basically twice as much), so the coffee liquid we get is not the total amount of water we inject. Don't you get it? In the front street, take the powder-to-water ratio of 1:15 as an example, the coffee powder will absorb the water of 30ml, 225-30: 195195 ➗ 15: 13, so the final ratio of 195ml extracted coffee liquid is 1:13. Why does Qianjie coffee insist on the 1:15 powder-to-water ratio?

GE Jun SCA gold cup extraction provides the range-extraction rate: 18% Murray 22%, concentration: 1.15% Muth1.45% coffee is the gold cup extraction range, commonly known as "delicious area". According to the description in the picture, Qianjie observed that the proportion of 1:17 was the largest through the golden cup, that is, the easiest to hit the golden cup, followed by the powder-to-water ratio of 1:16 to 1:18. On the contrary, 1:15 is very difficult to hit the golden cup interval. According to this, the recommendation of Qianjie is wrong?

After a long period of operation and experiments, Qianjie found that when the barista increased the proportion of powdered water and cooked it at 1:18, although the extraction rate and concentration were in line with the range of gold cup extraction, but it is easy to extract unpleasant flavor (the concentration of the period is guaranteed, but the extraction rate is difficult to ensure).

Using 1:16 brewing, the extraction rate and concentration are guaranteed, but the flavor always feels a little thin, if the deep-roasted coffee beans, can not extract the mellow feeling. The 1:16 ratio is suitable for brewing, which requires a clear layering of the flavor layer, such as the washed green standard Rosa coffee beans from Qianjie Coffee Emerald Manor. Rosa coffee beans themselves are very resistant to extraction, and the flavor will be very concentrated. Therefore, in the extraction, we can clearly express the rich flower fragrance and bright acid quality of the green standard rose summer by increasing the ratio of powder to water.

Back to the point, Qianjie conducted many experiments on brewing light roasted coffee and found that the concentration at 1:15 was roughly 1.35-1.42%, and the corresponding extraction rate was 17.79% Mel 18.73%. Although the gold cup is only on the edge of reaching the standard, through sensory tests, it is found that the flavor is very suitable, and there is no acidity and astringency caused by insufficient extraction, which is suitable for most coffee beans. Compared with the large powder-to-water ratio which is prone to extraction or bitterness, 1:15 is a conservative and stable powder-water ratio, and more than 80% of coffee beans can be boiled with this powder-water ratio. The parameters of gold cup extraction are wrong?

No! The gold cup extraction range is the parameter produced by SCA using immersion extraction (for example: cup test), while our daily hand-brewed coffee belongs to trickling coffee, which is stirred by water to improve the extraction efficiency, so Qianjie will slightly reduce the ratio of powder to water in the brewing process. The proportion of 1:15 is not necessarily right, nor is it necessarily wrong from 1:16 to 1:18. In the end, it depends on the freshness of beans, grinding degree, temperature of brewing water, brewing utensils, and so on, as well as the taste preference of brewers, and the parameters are due to people. no one is right or wrong, as long as you like the coffee.

How is Qianjie coffee brewed with 1:15 powder and water?

Qianjie coffee usually uses three-stage extraction coffee. First, the flavor substances of coffee can be extracted more fully during extraction, which can enhance the hierarchical sense of coffee; second, it has strong compatibility, which can well show the flavor of coffee for most coffee of different producing areas and different roasting degrees. How to use a three-stage style to make a cup of coffee?

First of all, make preparations (warm filter cup, lower pot, grind coffee, prepare water at the right temperature) and pour in the coffee powder.

Carry out the first stage of water injection and start timing at the same time. In the first stage, 30 grams of hot water is injected and circled outward from the center. The coffee powder absorbs water and slowly expands to form a bulging "coffee burger". Wait for 30 seconds of steaming time. The electronic scale shows that the second stage of water injection begins in 31 seconds, and the water flow remains stable and vertical when the water column hits the coffee powder layer. This section releases the coffee foam and permeates the whole powder layer surface. The liquid level is pulled up to the root of the short ribs, and the amount of water injected into this section is 100 grams.

When the liquid level drops to 1 stroke 2, the last stage of water injection begins, this section also "smells fragrance" along the center to inject 95 grams of water, the original dark brown foam turns into a yellowish coffee foam, and the liquid level also returns to the water level of the second stage of water injection. After all the coffee liquid flows into the pot, remove the filter cup and end the extraction. Last! Pay attention! The first stage of three-stage extraction is to awaken flavor molecules, the second stage is to extract sweet and sour flavor molecules, and the third stage is to extract mellow flavor molecules. When the coffee is extracted, the coffee liquid in the pot will also produce layers due to the different density of each coffee liquid. So after the extraction, remember to shake clockwise so that all the flavors of the coffee liquid are fully mixed before tasting.

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