How much coffee powder is used to brew coffee by hand and how much water is used by sailors to brew high-quality coffee?

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Qianjie Coffee will meet with guests every day to ask questions about hand-brewed coffee, perhaps what should be the method of filling hand-brewed coffee? Or how much powder does it take to make coffee by hand? In fact, with the development of coffee culture, more and more people do not think that coffee is a strange thing, but can be seen everywhere and can be manipulated at home. Of course, some people think that it is not easy to make a good cup of coffee. Qianjie Coffee thinks that it is actually based on the understanding of their opponents to make coffee, combined with many times of practical experience. The product of a cup of hand-made coffee contains many aspects, and it is no longer just one-sided. Perhaps when you see this, many people will feel that they have little knowledge. Today, Qianjie Coffee will talk about how to brew a cup of coffee by hand. There are many factors that affect the taste of a cup of coffee, and the proportion of powdered water in hand-brewed coffee is one of them.

In brewing, Qianjie Coffee advocates conservative hand-brewing coffee filling method, in accurate grinding, accurate temperature, accurate weight, full extraction at the right time, on this basis to ensure the presentation of coffee flavor. Qianjie Coffee refers to the accurate parameters based on the parameters provided by SCA, combined with the practical application of Qianjie Coffee, over-extraction refers to higher than the gold cup requirements, deficiency refers to lower than the gold cup requirements. This way of brewing, Qianjie coffee is to provide everyone with a standard behavior, can be combined with their own preferences, in this benchmark to make adjustments.

What is the gold cup extraction rate?

30% of the substances in coffee beans are soluble, but it is best not to extract all of them. The gold cup extraction rate defined by SCAA American boutique coffee association is 18-22%, that is, the extraction rate of 10g coffee powder is 1.8-2.2g, while the TDS concentration of drip coffee is about 1.2-1.45% (figure index below) That is, the proportion of 18-22% of the extracted coffee to the whole cup of coffee is 1.2-1.45%, so most of the hand-brewed coffee we drink is water. Qianjie coffee suggests that you can use a calculator. In order to reach the concentration range of 1.2-1.45%, the ratio of coffee powder to the amount of water injected by hand is between 1:12 and 1:15.

Qianjie coffee is according to this range, to regulate our brewing parameters, every time there are new beans on the shelf, will go through the adjustment of roasting, cup testing, hand brewing and other links, in which the adjustment direction is to look at the TDS concentration, of course, usually drink coffee at home, it is not necessary to buy special equipment, according to the taste to judge the intensity. After many brewing experiments and the drinking reaction of the guests, Qianjie coffee is recommended to control the powder-to-water ratio between 1:15.

1.2-1.45% is only a statistical range, applicable to the taste of most people, if below or above this range, as long as it meets your own taste requirements.

Consumption of hand-brewed coffee per person

Both single and multiple people follow this range of gold cup extraction rate. Qianjie coffee chooses the powder-to-water ratio at 1:15 and uses 15g powder to get 225g coffee liquid, which is exactly one serving per person. For two people, in addition to the filter cup, you have to choose a larger size, and the amount of powder is increased by 10g. As a result of the increase in the amount of powder, the powder layer will become thicker, the flow speed will slow down, and it is easy to cause over-extraction. Qianjie coffee is recommended to start with a single person's hand.

Qianjie Coffee takes Columbia Coffee Flower Moon Night Coffee as an example.

Columbia Flower Moon Night

Producing area: Colombian Cymbidium producing area

Manor: Esdorgadine Farm

Altitude: 1800m

Variety: Kaddura

Treatment: anaerobic solarization

Baking degree: shallow baking

Brewing parameters of hand-brewed coffee used in Qianjie coffee:

Filter cup: Hario V60

Water temperature: 90 ℃

Powder quantity: 15g (per person)

Powder / water ratio: 1:15

Degree of grinding: fine granulated sugar size (Chinese standard No. 20 screen pass rate 80%).

The water temperature of Qianjie coffee is 90 ℃. The higher the temperature of the water, the more active the movement of matter and molecules will be, but when it reaches a certain temperature value, it will tend to balance. The more active the material and molecules move, the higher the extraction rate will be. as mentioned above, we do not need the highest value, look for the most appropriate value, and ensure that the taste is comfortable (not too hot) while getting enough material to dissolve. The general water temperature is between 83 and 94 ℃. Japan will choose a lower water temperature because they like immersion extraction, which is not suitable to use higher water temperature. Qianjie coffee has been tested many times and reflected by guests' drinking, 90 ℃ water temperature is more suitable for shallow roasting coffee beans.

Grinding degree

Refers to the size of coffee particles, the degree of grinding will affect the contact time between coffee and water. If the coffee powder is finer, the water can extract more substances in the same time, but the degree of grinding is fine, the coffee is easy to be extracted in the process of extraction; on the contrary, the coarser the degree of grinding of coffee, the less substances extracted by water in the same time, but the coarser the degree of grinding is, the coffee is prone to insufficient extraction. Qianjie coffee is recommended to take 80% of the pass rate of the Chinese standard No. 20 sieve as the hand grinding degree, which is obtained after many tests. It should be noted that the grinding degree of different coffee beans is different, so when the hand flavor is not right, we can see if there is a problem with the grinding degree.

The finer the coffee is ground, the more surface area it will increase, which means that the extraction speed will be faster. Qianjie Coffee suggests that if the coffee you usually brew is deep-roasted, you can grind it down if you want to roast it shallowly now. By the same token, if you usually make more shallow roasted coffee, you should grind it a little thicker when brewing deep roasted coffee.

The front street coffee uses EK43s. However, Qianjie Coffee should mention that even if it is the same brand of grinder, the grinding conditions will still be different. Qianjie Coffee will be re-screened every once in a while to see if the grinding degree needs to be adjusted.

Hand-brewing coffee injection technique

Qianjie coffee is extracted by stages, that is, three-stage hand injection.

First water injection: steaming (to help exhaust)

Coffee beans in the roasting process from raw beans to ripe beans will undergo a series of chemical reactions and physical changes, after a certain degree of baking, coffee beans will accumulate a large amount of gas (most of which is carbon dioxide).

Generally speaking, the fresher it is, the closer it is to baking, and the more bubbles usually appear during steaming. Deep-baked beans also release more gas during steaming than shallow baked beans. The coffee beans of Qianjie coffee are freshly roasted, so guests are generally advised to grow beans for three days and let the beans release carbon dioxide first, so that the problem of instability and insufficient extraction can be avoided.

After steaming and discharging the gas, the coffee particles can absorb water evenly, which can make the extraction uniform in the later stage. Good steaming can not only make the coffee powder exhaust quickly, fully and evenly, but also make the coffee powder come into contact with the water quickly, helping the coffee powder to be extracted evenly.

When making coffee by hand, you should pay attention to the following four points:

1. Beat the coffee powder flat before injecting water and steaming.

2. When steaming, water injection should be gentle.

3. In the process of steaming, there is as little extract as possible; when there is too much extract in the kettle, the amount of water injected should be reduced, or attention should be paid to the degree of grinding. If there is too much steaming water, drop a large amount of coffee liquid, the falling water does not stay but directly bring out the external substance of the coffee powder, the miscellaneous taste and astringency of the outer layer of the coffee powder begin to dissolve, so that the coffee is not only light, but also has an exquisite smell. If the amount of stuffy steam is insufficient and no water droplets fall at all, then the coffee powder does not absorb enough water, and some coffee is not exhaust enough, which will cause insufficient extraction.) according to this situation, Qianjie coffee has been steamed many times. It is found that it is more appropriate to inject twice the amount of coffee powder during steaming.

4. The steaming time is about 30 seconds. When the expansion of the coffee powder surface ends, you will see the coffee surface wrinkling, which means that the steaming is complete and you can begin to inject water. In terms of time, coffee is prone to bitterness and astringency if it is steamed for too long. Generally speaking, the end time of steaming varies with each bean, but Qianjie Coffee finds that this is not conducive to novice operation. After all, novices pay attention to standardization and ease of use, so to ensure that coffee beans are still freshly roasted, Qianjie Coffee is recommended for steaming for 30 seconds. Of course, those with experience can adjust the time on their own.

The second injection of hand-brewed coffee

The second water injection starts from the middle, and a small water column is injected into the bottom of the powder layer. in order to concentrate the penetration force of the water column, the range of movement around the circle is small, about the size of an one-dollar coin, and then out. At the beginning of the second water supply, we should pay attention to the amount of water, and try not to exceed the height of the powder layer, that is, when the water column is wound close to the filter paper, the water supply can be stopped.

The third injection of hand-brewed coffee

As the thicker powder layer on the edge of the original filter paper becomes heavier because of the draft, and as the water level falls and becomes thinner, the water level drops to half and the third water injection can be carried out.

From the third water supply, it is necessary to observe the extent of the decline of the water level, also from the center of the water supply circle, the amount of water should not exceed the height of the powder layer, then it will also be observed that the proportion of foam has already occupied the surface, and the third water injection will increase the tumbling of coffee granules, let all the deposited particles tumble, and then dissolve the soluble matter.

The rolling particles will start to rest because they stop adding water, and at this time they have to rely on the velocity caused by the falling water level to make the coffee particles produce friction, so once the addition of water stops, the coffee powder particles will sink, causing blockage, so pay special attention to the rhythm of adding water. If the water is cut off too many times, it is tantamount to letting the coffee powder particles soak in the water all the time, which will lead to the astringent and miscellaneous taste of the coffee extract at the end.

Summary:

Qianjie Coffee brews this Colombian Flower Moon Night Coffee beans. The overall process is to use twice as much steaming water as coffee powder, that is, 30g water for 30 seconds. When the small flow is injected around the circle to 125g, it is divided into sections, when the water level is about to be exposed to the powder bed, continue to inject water to 225g to stop the water injection, remove the filter cup when the water level is about to be exposed to the powder bed, and the extraction time is 2 minutes.

Columbia Flower Moon Night Coffee flavor

Intense strawberry aroma, acidity of imported strawberries, mid-jam sweetness, slight cocoa tail, juicy taste.

Of course, in addition to the three-stage cooking technique, there are also one-knife flow, drip-by-drop style, volcanic flushing, mixing and so on. Qianjie coffee is recommended for beginners to brew with three-stage water injection, because this technique is suitable for light-roasted, medium-and medium-roasted coffee beans. The segmented extraction method of three-stage water injection can clarify the flavor of the front, middle and back of the coffee, and can ensure the flavor of the coffee. The following Qianjie Coffee briefly introduces several other brewing methods as well as their advantages and disadvantages.

Stirring and steaming

Coffee beans suitable for light roasting

Stirring: cross stirring with a mixing stick in the steaming stage, which is also a branch of the three-stage style, which was developed after Matt Perger, the champion of the 2012 World Cooking Competition. This method can effectively enhance the release of aromatic substances in coffee beans, magnify the flavor advantages of coffee beans, enhance the taste of coffee, will not be too thin.

Stirring method requires high quality of coffee beans, if you use poor coffee beans, it will magnify its bad flavor. In addition, the stirring steaming method is more suitable for cooking shallow roasted coffee beans, and fine grinding is often taken in the degree of grinding, which can increase the soaking area of coffee powder and improve the extraction rate. However, if you can not grasp the degree of mixing, it is also easy to over-extract.

So we also recommend a quick extraction hand punch, Hario v60 filter cup with short and long, spiral extraction ribs, to improve the speed of launching, hario buono hand flush pot cloud-shaped design, wide bottom can provide stronger penetration for the injected water, so that the fine powder can be in the state of tumbling for a long time, which is very important, because the release of the internal substance of coffee powder is suspended in the tumbling state. In this way, it avoids the extraction of miscellaneous odors caused by soaking for a long time.

Japanese drip water injection method

Coffee beans suitable for medium or deep roasting

The drip water injection method is also called essence extraction: the water flow of drip water injection is weak, which destroys the coffee powder layer as little as possible, reduces convection and increases the soaking time. The coffee made by this Japanese method has high mellowness, high sweetness, rich smoothness and distinct texture.

Because the effluent of the hand punch needs a drop by drop, it is suitable to choose the flattened wide mouth spout or the wide mouth crane spout. The advantage of this kind of hand punch is that the thickness of the water flow is high, and it is more suitable for drip injection. With Kono's tapered filter cup, its ribs stop less than half the height of the filter cup. This design allows the filter paper to be fully attached to the cup wall after water absorption, and the exhaust space is greatly limited. This method is more suitable for moderately roasted or deep-roasted coffee beans.

At the beginning of water injection, we use drip water injection to increase the soaking time, and in the case of low ratio of water to powder, the coffee powder is fully expanded without any miscellaneous smell, and then injected with fine and coarse water to extract the flower and fruit aroma in front of the coffee. the whole process takes about 4-5 minutes.

The technique of cooking in one fell swoop

Its meaning is that after steaming, only one uninterrupted injection of water is done, hence the name.

After steaming, a continuous injection of water can make the coffee powder constantly soak in water, the retention liquid can fully release the aromatic substances in the coffee powder, and the flow velocity increases continuously, reducing the water flow before the water overflows the filter cup. This method mainly controls the amount of water injection and the flow rate. It is necessary to know when to inject water so that the whole section can be taken without losing the sense of balance. Inappropriate water injection will destroy the overall sense of balance of coffee.

The main purpose of this method is to maintain a peaceful flavor and a sense of balance. What is not so good is that, because the water injection technique is not well controlled, the water falls through the filter paper on the edge of the upper layer where there is no coffee powder, so that the coffee made may be mixed with water smell.

Volcanic flushing and cooking technique

The "volcanic flushing" technique, which originated in Japan, is suitable for deep roasting coffee beans because they contain more carbon dioxide and use the carbon dioxide in the beans to bulge like a volcanic eruption after many times of steaming. Most of the "Volcano Flushing" uses flannel filter cloth and V60 filter cup to cook. Because the middle powder layer is thick, water is injected in the middle of the coffee powder about the size of a 1 yuan coin. The first half is fully extracted under the non-destructive powder layer, while the second half is evenly injected with water to prevent the middle coffee powder from being over-extracted and diluted.

Advantages: the taste of coffee is mellow and sweet.

Disadvantages: excessive extraction in the first half and insufficient extraction in the second half, which makes the coffee liquid uneven. It must be fully shaken after brewing before it can be mixed into a perfect coffee. However, shaking well will lower the temperature of the coffee, and if you use high temperature extraction to maintain the temperature, it will make the coffee dry.

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