What is the ratio of hand-made coffee powder to water? What is the appropriate proportion of 20 grams of coffee powder for three-stage water injection?

For example, every kind of wine is tasted in different ways, and so are coffee beans. Different coffee beans, in order to highlight their unique flavor, also need to use different baking methods, cooking parameters and so on. Friends about Qianjie coffee often hear this number: 15 grams of powder and 225 grams of water. However, Qianjie often mentions a value: 15 grams of powder and 150 grams of water. Which number is real? Which number makes the coffee taste good?

First of all, we need to be familiar with the principle of hand-brewed coffee extraction. After the coffee beans were ground into the shape of fine granulated sugar, the surface area of coffee powder particles in contact with hot water increased. When in contact with hot water, the flavor substances in coffee particles were exchanged, and with the passage of time, the amount of substance exchange increased. Coffee concentration increased.

In fact, the two groups of values mentioned above in Qianjie are the proportion of coffee powder and hot water used by the coffee maker in Qianjie. When producing hot hand brewing coffee, the front street uses 1:15 powder water proportion; while when producing ice hand brewing coffee, front street uses the powder water ice ratio of 1:10:5, but when the ice completely melts, it still gets 1:15 proportion. There are nearly 100 kinds of coffee beans on the bean list in front of the street, and almost every coffee bean on the bean list should be boiled in the proportion of powdered water at 1:15. But there are some coffee beans with the exception, that is, Panamanian Rosa coffee beans.

Rosa coffee has a rich floral aroma, sweet and sour taste, contrary to the classic Central American coffee "nutty tone, caramel sweet" flavor, has become a treasure of the coffee industry. The outstanding flavor of Rosa is proud of the special local planting environment.

When it comes to Rose Summer Coffee, I have to talk about the Emerald Manor. Jade Manor in the early 21 century, in order to improve the quality of manor coffee, through the comparison of several coffee varieties, found a unique flavor of rose summer coffee varieties. And participated in the 2004 Panama Best Competition (Best of Panama, BOP) and won the championship of that year.

Although the rose summer coffee variety originated in Ethiopia, the landowners of the rose summer village even found the origin of the rose summer in order to find out, and set up a rose village manor near the rose summer forest. Some buddies of boutique coffee may confuse the rose summer of Ethiopia with the rose summer of Panama, and even want to look for the smell of Panama rose summer in Ethiopia's rose summer coffee.

However, after scientific verification, there is a great genetic difference between the Panamanian rose summer variety and the Ethiopian rose summer variety, which means that there is also a significant difference in flavor.

In order to prevent the rose summer varieties from stealing the limelight, the BOP competition specially set up the rose summer group and the non-rose summer group. The Emerald Manor in Panama is not only the discoverer of the rose summer coffee variety, but also the promoter of the flavor of the rose summer coffee. Most of the rosy summer coffee beans in Panama are grown near the Balu volcano, where there is fertile volcanic soil, the mountain is shrouded in clouds all the year round, the climate is mild, but there is a large temperature difference between day and night, and most of the coffee beans grown here are sour and sweet and delicious in the early days. The coffee beans around the Balu volcano are exported in the name of Balu coffee. The Emerald Manor in Panama is located in the corner of Mount Baru.

Panamanian Emerald Manor's washed green standard rose summer coffee beans are planted at an altitude of more than 1600 meters, using a multi-plot mixed bean model, so it can not be traced back to specific plots. However, even if the green standard is not as high as the red standard, the quality of the green standard is still very superior, sometimes the flavor is highly similar to the red standard, but the next time the flavor will be different.

Qianjie Coffee Panamanian Emerald Manor Green label Rose Summer Coffee beans

Producing area: Buquet, Panama

Manor: Jade Manor

Altitude: 1600 m-1800 m

Variety: Rose summer

Treatment method: washing treatment method

The green rose summer coffee beans in the Emerald Manor of Qianjie Coffee shocked the baristas of Qianjie Coffee with its unique Tieguanyin Huigan. It was also because of Tieguanyin Huigan that some small friends were allowed to return to Qianjie stores within an hour in order to get a bag of green label Rose Summer and retain the final rhyme of Tieguanyin Huigan.

On the other hand, Qianjie also uses different cooking parameters when brewing Panamanian Rosa coffee beans. When the coffee is brewed, the sour, sweet and bitter substances that we are concerned about will be divided into three stages over time.

While the flavor of Panamanian Rosa Coffee is famous for its strong white flower aroma and sweet and sour juices, when brewing, in order to get the sweet and sour flavor substances in the front and avoid the bitter substances in the back as much as possible, will choose to remove the filter cup before the water in the coffee filter cup is completely dripped. Qianjie believes that 15g powder is added to 225g of hot water, and the filter cup is removed before the water is dripping, and the final powder-water ratio is not 1:15.

Some friends have even heard the term "high concentration and low extraction". They should be aware that this manual usually takes a smaller proportion of powdered water, which is close to 1:10, but the final coffee has only a full sense of sweet and sour juice and concentrated flavor, but the flavor is very hollow in the latter stage.

In fact, the extraction of the back stage of coffee is also important, which can dilute the concentration and increase the thickness of alcohol. Although the flavor concentration can add bypass water (that is, by pass) to open the flavor, but in the end the taste is not solid enough. Therefore, Qianjie suggests that after determining the proportion of powder and water, wait until the water is completely dripped and then remove the filter cup, so that you can get a complete flavor.

As the Panamanian rose summer coffee beans are resistant to extraction, the front street usually uses 1:16 powder to cook the Panamanian rose summer coffee beans.

Filter cup: Hario V60

Water temperature: 91 degrees Celsius

Powder content: 20g

Ratio of powder to water: 1:16

Grinding degree: the pass rate of Chinese standard No. 20 screen is 80%.

First inject 40 grams of water for steaming for 30 seconds, pour in fine water from the central point and slowly circle to 200 grams, when the water level in the filter cup is about to reveal the powder bed, continue to boil water around 320 grams, the total extraction time is about 2 minutes and 30 seconds.

On weekdays, Qianjie coffee has been recommended to be brewed with a powder-to-water ratio of 1:15. However, the 1:16 powder-water ratio is usually used when cooking Panamanian Rosa coffee beans on the street. This is because the Panamanian rose summer coffee beans are resistant to extraction, and when boiled with 1:15 powder-water ratio, the sour taste and other flavor substances will be too concentrated; when brewing, slightly increasing the powder-water ratio to 1:16, the flavor will become clear and discernible, the floral aroma will be more obvious, and the sweetness at the end will be more obvious.

Qianjie Coffee uses the above parameters to wash the green roses, it can smell the obvious white flowers, the entrance is citrus acid, the taste is very refreshing, and the final rhyme is Tieguanyin-like Huigan, and then when you drink a sip of water, you can still feel that unique sweet taste.

So, a bag of beans is only 100 grams, make a cup with 15 grams of beans, and finally how to brew the remaining 10 grams? It can also be brewed with the same water temperature, grinding degree and powder-water ratio. If you use 10 grams of coffee powder, according to the 1:15 feng shui ratio, that means adding 150g of hot water; if it is based on the 1:16 ratio, add 160g of hot water.

For more information about coffee beans, please follow the coffee workshop (Wechat official account cafe_style) and exchange professional coffee knowledge. Please add Wechat account kaixinguoguo0925.