Scaa Standard hand Coffee tutorial how much water is 15 grams of hand coffee powder? You can make coffee by hand.

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

Both books and teachers have said...

Factors affecting extraction are probably...

Hand brewed coffee water powder ratio

grinding thickness

high and low water temperature

flow size

Fine grinding, high water temperature, low water flow…all increase extraction rate and make coffee stronger.

For beginners, they are afraid that the flavor extracted will not be enough.

This is also the way to extract all kinds of coffee items

……

But as more and more items are prepared... all kinds of bakers and all kinds of baking degrees

You'll find out... Why some coffee just doesn't brew perfectly

Why do some shops grind coffee with coarse, low temperature and high water flow?

I used to say... the higher the temperature, the more bitter... the lower the temperature, the more sour...

But now the light roast coffee will only be the higher the temperature sour ah…

Actually, it has something to do with the solubility and saturation of the coffee ingredients.

Certain ingredients in coffee dissolve faster as the temperature increases.

Since some ingredients dissolve faster, others dissolve slower

conversely

At low temperatures... components that dissolve faster at high temperatures slow down.

The other ingredients will dissolve out quickly

So... what ingredients dissolve quickly at high temperatures?

And what ingredients will dissolve in the second half?

In fact, each coffee bean has different conditions

You can try...

Divide a cup of coffee into the first half and the second half…that is, into two cups

For light roasted coffee beans...

The first half is mainly composed of sour fragrance

The second half is mainly sweet and fat

That is to say, the dissolution rate of sour flavor components is relatively fast, and the dissolution rate of sweet and fat components is relatively slow.

So, let's go back to what we said at the beginning about the conditions that affect extraction.

More powder, fine grinding, high water temperature, fine water flow... are all extracts that enhance the flavor of the first half

What about the second half?

Of course, the proportion would be very small...

Sometimes, it would even feel empty in the second half…

The balance of the cup would be lost...

Why is light roast coffee so sour...

Some people say it's because the light baking…retains the acid and more ingredients…that's why it's so sour…

Isn't it supposed to be sour and sweet?

What about... sweet and fat?...

Because... the powder is too fine, the water temperature is high, the water flow is slow...

Try lowering the concentration of the extract in the first half... and you'll get the flavor in the second half...

But... Too low... You get a glass of sweet water...

……

The degree of roasting and the length of roasting... will affect the weight loss ratio of the coffee...

About 12% moisture in raw beans…about 2% moisture after baking

So the moisture station weight loss ratio is about 10%.

The weight loss ratio of raw beans to cooked beans is about 13--17... At most, it seems to be 20%(carbonized bar)

Deduct the proportion of water accounted for 10%... so the weight loss of other components of coffee beans is about 3- 7%

That means there's a 4% difference in composition…It doesn't seem to be much difference…

Actually, it was a lot worse…

So...

Some dark baked beans need to be 1:10 to taste good

Some light baked beans require a 1:30 extraction ratio to balance

Also…

Roughly speaking…

The average soluble substance in coffee is about 30%.

20% of it is the good stuff that we're trying to extract.

The other 10% is the latter part of the mixed taste astringent bad ingredients

There are exceptions...

If you have coffee beans, even 10% of the flavor is good

Should it also be extracted... to be a cup of full-flavored coffee?

Try making a cup of so-called boutique coffee after

Smell the coffee grounds to see if they still have aroma...

If there is... try adding another 100cc of hot water... see how it tastes

If it still tastes good... pour it into the coffee... and see if the taste is more complete.

And then smell the coffee grounds to see if there is still aroma...

So repeated... until I feel a bad taste...

So you know... what's the extraction rate of this fine coffee?

Or how much coffee you want to extract, how much coffee you want to extract.

……

Coffee powder doesn't have to be too much.

Grinding doesn't have to be fine.

The water temperature doesn't have to be high.

Water doesn't have to be fine.

Of course…coffee doesn't have to be strong…