Practical parameters of the proportion of hand-brewed coffee _ how many coffee beans are brewed by hand in a cup? Recommendation of individual hand-made coffee beans

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Practical parameters of the proportion of hand-made coffee

[heavy flavors] 1Group10Mill 1G11 (Coffee beans in grams than Black Coffee in milliliters) I. E., the Golden Cup Criterion 1Rom 12.5Mub 1Rom 13.5 (Bean weight ratio unboiled Water milliliters)

[moderate taste] 1glued 12 murals 1fastigious 13 (I. e., gold cup standard 1purl 14.5 Murray 115.5)

[Xiaoqingxin] 1 14muri 1RV 16 (I. e., the Golden Cup Criterion of 1RU 16.5MUR 1RU 18.5)

The scale is right, but the brewing proportion is not right, and it is not easy to make delicious coffee. In the course of learning, we need to drink repeatedly and test the concentration. It is found that the best brewing ratio, that is, the amount of coffee beans is higher than that of black coffee in milliliters, which is between 1: 12 and 1: 13, which is equivalent to the four major gold cup systems in Europe and the United States. the yield of coffee beans is 14.5, and the yield of coffee beans is 15.5, which is the most likely to hit the golden range of 18%, 22% and 1.5% of the extraction rate of "golden cup moment". Instead of brewing espresso with tangled flavor spectrum or thin coffee with too strong water flavor.

Of course, some hand-brewed coffee lovers use a more extreme brewing ratio. For example, those who like heavy flavors are often hand-brewed at 1:10 (that is, the golden cup ratio is 1-12. 5), using higher concentrations to make up for the deficiency of extraction, that is, only to extract low molecular weight and medium molecular weight sour and sweet flavors to avoid extraction of polymer bitter substances, although it can also make mellow delicious coffee, but the concentration is too high, it is not easy for ordinary people to accept. Moreover, it is a waste of coffee powder and should not be encouraged. In fact, good and mellow coffee can be made at a more normal 1:12 (that is, a golden cup ratio of 1mm).

Interestingly, there are also some light coffee lovers who like to brew by hand in a diluted proportion below 1:14, but do not underestimate these coffee lovers, whose taste buds may be sharper and can be appreciated in a variety of layers from the thinner coffee liquid. If you have to use 1:10 to brew in order to feel good enough, it may be that the taste is too dull and depends on high concentrations to stimulate it.

The proportion of hand brewed coffee will not decrease with the increase of the number of cups.

Many coffee lovers are good at making coffee for one person, but they will be at a loss if they increase the number of people. Some people say that one more person will multiply by two, and some will use 2 grams less powder for each additional person. That is to say, if one person brews a cup of 180 ml coffee with 14 grams of powder, once it is increased to two, only 26 grams of powder (saving 2 grams of powder) can be brewed twice as much, a total of 360 milliliters of coffee. The extractable water-soluble ingredients of coffee beans account for at most 30% of the bean weight, and coffee from some producing areas may be even lower. Taste buds can talk, and the proportion of 1RU 13.8 without 2 grams of coffee powder is obviously thinner than that of 1RU 12.8. After ExtractMoJo test, the concentration of 1Rd 12.8 is 1.42%, which is significantly higher than 1.39% of 1RU 13.8.

Therefore, under the same brewing ratio, the concentration of hand-brewed coffee will not increase naturally with the increase of the number of cups, that is to say, at 1:12, the concentration of one cup by hand is the same as that of two cups or three cups. The amount of coffee powder will not increase because of the increase in the number of cups, and there is room to reduce the amount of coffee powder. The concentration of coffee powder can be determined by itself, unless you brew it with finer coffee powder or higher water temperature, which is another matter.

In addition, if there are dozens of milliliters of black coffee left in the bottom pot, it is not impossible for some budget-conscious shops to avoid waste, they may add less powder the next time they make it. In short, trustworthy stores should be honest and do not need to offend old customers with sensitive taste buds in order to save a few grams of coffee.

The measuring cup is necessary to catch the amount of extraction.

It is worth noting that the habit of hand flushing in Taiwan is different from that in Japan, where one cup or one person share is about 120ml or 130ml, but Taiwan feels too stingy. In general, shops soak 150ml-180ml, and coffee players are more magnificent. A person will probably reach two cups of 240 ml-260 ml.

In other words, the milliliters of hand brewing in Taiwan are random, and it doesn't matter if you drink coffee romantically, it's not a bad thing. The point is that before hand flushing, it is best to test your bottom cup with a measuring cup. The amount of milliliters of your bottom cup is 120 ml or 130 ml. If three cups are used, the difference between the two is up to 30 ml, which is enough to affect the concentration.

In addition, although the bottom pot is easy to use, but the base is too large, coupled with the glass material is easy to lose temperature, winter is still the same, in the weather below 15 ℃ after 23 minutes, and then pour the black coffee into the cup, the coffee temperature often falls below 68, not intimate enough. Prefer the hot mouth of the hand, it is recommended not to use the bottom pot, directly put the filter cup on the mouth of the smaller pottery cup or measuring cup, so that the loss of temperature of the hand will be lower, but it is important to understand the milliliter of the pottery cup, so as not to keep the temperature but lose the brewing ratio.

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