How much water is best for hand-brewed coffee gouache than 15g? How to calculate the gouache ratio of hand-brewed coffee?

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Some friends often ask about Qianjie coffee, why the hand flushing products of the store can maintain long-term stability, but they don't feel like drinking in the store when they go home.

In the communication with you, I found that when many friends make coffee at home, they seldom use electronic scales to record the amount of coffee powder used and the amount of water injected, so it is difficult to stabilize the performance of hand-brewed coffee.

Qianjie coffee shop daily products, will default to use 15g coffee powder, to 1:15 powder water ratio, injected 225g of water. It should be noted that the ratio of powder to water is coffee powder: the amount of water injected, the weight of coffee liquid extracted is only about 195-200g, because the coffee powder absorbs 25-30g of water in the process of steaming.

The recommended powder-to-water ratio of 1:15 is the result of Qianjie coffee brewing experience in the past ten years and actual guest feedback. Using the 1:15 powder-water ratio of hand-brewed coffee, the flavor and taste will be relatively balanced and balanced, and the concentration is acceptable to the public. Whether it is medium-shallow baking, medium baking or medium depth, the same proportion is used, but different water temperature and grinding thickness are needed.

Medium to medium roasted coffee beans, Qianjie coffee will be ground (fine granulated sugar size, China 20 standard screen screening rate of 75-80%), with water temperature of 90-91 degrees Celsius.

Medium depth-deep roasted coffee beans, Qianjie coffee will use medium coarse grinding (coarse granulated sugar size, China 20 standard screen screening rate of 65-70%), with 88-89 degrees Celsius water temperature.

The water injection technique of hand-made coffee is as follows: 15g coffee powder suitable for grinding uses 30g water to fully wet the powder layer in the shape of "hamburger" for 30s, and then carries on the second stage of brewing; the second section of the front street uses a steady circle injection of medium and fine water to 125g and then stops, waiting for the water level to drop to 2 / 3 of the powder layer into the third stage; the third stage continues to use medium and fine water to be injected around 225g and end the injection, with a total extraction time of about 225g ".