How do you make coffee by hand? How much water is 15 grams of hand-brewed coffee powder? Ratio of hand coffee powder to water

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Since instant coffee powder does not need to separate dregs, it all depends on the number of teaspoons of coffee powder. By contrast, the public will find the hand-brewed coffee to be filtered complicated and complicated. In fact, each packet of coffee beans, only need to find a suitable grinding degree, and then pour water to boil.

15 grams of coffee powder with 225 milliliters of water

Probably the most common method is to extract 15 grams of coffee powder in a ratio of about 225 milliliters of water. First of all, inject about 30 milliliters of water in the middle of the filter cup, wait for "steaming" for 20 to 30 seconds, separate two stages, and inject the rest of the water. The whole process will be completed in about two minutes. In the meantime, avoid wetting the filter paper without coffee powder, otherwise water will be lost from the channel formed by the periphery of pressed powder.

What sounds easy and natural, there are thousands of ways to do it. The gesture of pouring water and making a circle can be divided into counterclockwise, large and small circles, making a cross, drawing an M, and so on. Water is injected into the coffee pressed powder in the hope of washing out the taste of each powder. Metaphorically, the coffee powder in the filter cup is like the tea in the tea bowl. We pour water with a hose in the hope that each tea bag will taste evenly together. To do this, you must first wet all the tea bags at the same time. This is the goal of the first water injection (or "stuffy steam" at all).

However, if you look at the filter cup with a microscope, you will find that the size of the coffee powder is different. Even if the extraction starts at the same starting line, by the time the big one tastes enough, the thin one has gone too far (excessive extraction). In order to avoid this phenomenon, apart from high-quality bean grinders, we can only use water to pull larger coffee grains to taste as soon as possible before the fine powder is over-extracted. So when the second water injection begins, the impact is very important.

But what happens if you rush too hard? Apart from running out of water too quickly, resulting in insufficient extraction time, some of the water will flow away with the cracks in the pressed powder or the edge of the funnel, both of which will lead to the weak taste of the coffee and the imbalance between sour and bitter.