How to adjust the coffee powder thickness and grinding can reduce the coffee powder content?

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If I grind it more carefully, the amount of coffee powder can be reduced?

Such an idea may be the reason why a lot of coffee is made badly. A certain amount of coffee, can only make a good coffee is fixed, grinding too fine will only release the bitterness of the coffee. Another opposite myth is that no one in history has ever had a way to brew a pound of coffee into 40 cups of six-ounce coffee.

This can be said to be a chemical problem. When you make coffee, you try to extract the right proportion from the coffee powder and release it into the water. If you extract too little, you will miss the essence of the coffee, if you extract too much, you will drink the bitterness of the coffee.

The ideal chemical composition of a cup of coffee is a soluble substance containing 18% Murray 22%. So the secret recipe for brewing is:

Use 10 grams of ground coffee powder for every 150 milliliters (5 ounces) of water.

Coffee comes out sour first depends on the properties of your coffee beans: acidic or mellow or something else. The second is the water temperature and the thickness of the powder. Too high water temperature and too fine powder may make the coffee more sour, and if the beans are not evenly ground (the residue after washing is mushy), it may also make the coffee taste more bitter (I often encounter it). Finally, if the coffee beans are kept for too long, the flavor will be affected. The Yunnan small grains I bought a year ago can be directly dipped in dumplings. I have also asked other people such questions as the subject, to borrow it here: in fact, sometimes there is no need to pursue coffee acid is not sour, whether it is bitter, the most attractive thing about hand-brewed coffee is its variables, temperature, current, time, powder thickness … Can let you use the same kind of coffee powder to make a different taste, but the point is whether you like the taste, if you like, no matter how sour and bitter it is.