Effect of the amount of coffee powder on the extraction of coffee. About the skill of making coffee by hand

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When we buy a filter cup, we often see what 1-2 people, 3-4 people. The size and capacity of different filter cups have an impact on the amount of coffee powder. So, how should we brew coffee with different amounts of powder?

Yejaschuffe itself is a small town of about 20, 000 people, and the three neighboring producing areas, Wenago, Kochere and Gelena Abaya, are also classified as Yejasuffe because they produce coffee with almost the same flavor as Yejasuffe.

Yejacheffe is similar to the neighboring Sidamo in terms of culture and geography, but it seems to be more favored to enjoy the advantageous conditions, top-quality Yega Chefe coffee with floral aromas, bright citrus acidity, lemon flavours and silky taste.

Woka Cooperative, located in the south of Gedeb District, was founded in 2005, and joined the famous Yejia Coffee Farmers Cooperative Union (YCFCU,Yirgacheffe Coffee Farmers Cooperative Union) that year, which is famous for producing high quality sun Ye Jia Coffee Farmer. The Waka Cooperative has about 300 coffee farmers. YCFCU was founded in 2002 and includes 26 other cooperatives serving more than 45000 coffee farmers.

So this time Qianjie Coffee takes the washed [Yejia Xuefeiwaka] as an example, if it is one serving, we usually make 15g, powder ratio is 1:15, water temperature is 90 ℃, medium and fine grinding time is about two minutes, lemon and flower smell is obvious in the entrance, and there is a kind of lemon black tea feeling in the tail rhyme.

2 people: if there is one more person, the amount of powder will increase by 10 grams, that is, 25 grams, the ratio of powder to water is also 1:15, and the water temperature is 90 ℃. As the amount of powder increases, the cooking time will also increase, so it is necessary to thicken the grinding time. The time is about two minutes and twenty seconds.

3 people: try to use 30 grams of powder for cooking, although the choice of Key home 02 diamond filter cup, but it will be somewhat reluctant. Grind Qianjie coffee chose BG 6A, is a relatively rough grinding; divided into four stages of water injection, 40 grams of water steaming for 30 seconds, water injection to 160g water, 240g hours, 350g hours, the flow gradually increased, and finally the flood flow directly in the middle to 450g to the end of brewing, the time is about three minutes and thirty seconds. The feeling of imported lemon tea is very obvious, with some honey-like sweetness!

The editor believes that in order to avoid over-extraction caused by the increase of extraction time, the editor believes that in order to avoid over-extraction caused by the increase of extraction time, coarse grinding can be chosen to slow down the speed of coffee extraction. in the end, increasing the water injection is mainly to reduce the concentration of the coffee liquid, while quickly extracting a small part of the substances that can still be extracted.

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