What is the ratio of powder to water in American coffee machine? how much coffee powder is put in American coffee machine?

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American coffee machine, plug in, use ground coffee powder, fill it in a powder cup, filter with filter paper or metal filter, the water temperature is almost constant, the more people drink, scoop up more powder, otherwise, turn on the power, tick-tock coffee falls into a glass pot or heat preservation pot. ​​.

For brewing American coffee machine, fixed water temperature, fixed flow rate, The Curve Coffee believes that there are the following opportunities to optimize:

The ratio of water to powder is 1: 18.18.

Like SCAA, we still recommend that you use a ratio of 18.18 per gram of coffee beans, with 18.18ml (cc, pinch, cubic centimeter) of water, but here, since the American coffee pot is recommended to be filled with cold water, we will first recommend that you directly measure the right volume in the cup before adding it to the coffee pot! This proportion, will brew out of the coffee, the easiest to enter the range of the golden cup! The concentration is 1.15% to 1.35%, and the extraction rate is 18% to 22%.

Of course, if there are no measuring cups at home, I would recommend you to use scales. Here we directly recommend that you use this ratio: 14.6g coffee powder per person, 220g cold water (if the volume is 265.4 ml), this is the proportion used in The CURVE Coffee stores, and let you have a try. We have converted the density of hot water at 93C to 96C by volume and mass at an atmospheric pressure. The number of grams of coffee and water directly recommended at room temperature 25 degrees C.

The right ratio of water to powder will not let you waste coffee powder. In the process of coffee re-extraction, we hope to get sour, sweet, bitter and bitter directly from the sour, sweet, bitter and astringent extraction, while the remaining bitterness and astringency are not much at all! The correct extraction of coffee flavor substances, so that your coffee also further get the right flavor.

In order not to use a measuring cylinder or scale every time, but to bring out a lot of props, it is recommended that you put a piece of tape on the viewing window of the water height of the American coffee machine, and take the fresh 220g or 265.4 ml of water as the basic unit of one cup per person. And weigh out one cup, two cups, three cups. Pour the amount into the coffee pot and draw a mark on the viewing window so that the next time you brew coffee, you can quickly pour in the right amount of water according to the number of people.

If the grinding thickness is flushed by hand, it will affect the change of flavor, but in the American coffee maker, there is another factor, that is, the speed of flow.

In the process of coffee extraction, sour, sweet, bitter and astringent are the difficult and easy order in which coffee flavor substances are washed out (that is, the outflow order of coffee flavor), so grinding thickness is a means of extracting coffee flavor. the contact area of coffee powder becomes larger (in the past, among the factors of material change, one of which is the surface area), the faster the outflow of flavor substances, and vice versa. The slower it is! Of all the flavor substances of black coffee, the last thing you want to encounter is "astringent", and how to achieve a "right" extraction? Well, this depends on your sense of taste! If you think the coffee brewed by an American coffee machine is "astringent", it means that the coffee powder is too fine and should be thickened; on the other hand, if your coffee is brewed, you don't think it is sweet enough? Then bring a watch so that the curry can be a little more detailed.

SCAA recommends that the above extraction rate be between 18% and 22%, while the method used in the SCAA Golden Cup course is to use the optical refraction concentration measuring instrument VST to first find out the concentration of coffee aqueous solution, and then with SCAA's "Coffee Brewing Control Chart", that is, we can find out the current extraction rate of coffee. However, this is to find out the way to brew the golden cup, and people have different tastes and definitions of good coffee, so it is suggested that you determine the grinding thickness you need according to your own taste! Therefore, whether the extraction is correct? Here, using such an instrument to measure, it seems to be "making a mountain out of a molehill"! Of course, if you are a candidate who wants to take the Golden Cup, you have to take it as a matter of course! In addition, the purpose of this paper is not to explain or calculate the concentration and extraction rate, therefore, first pass with this small section!

Then there is the flow rate of the American coffee machine: too fine coffee powder will cause hot water to pass through the coffee powder layer and enter the lower coffee pot smoothly. therefore, the appropriate grinding thickness, smooth let the water through, and with an appropriate flow rate to extract, I believe this is also a research topic!

In fact, we can still strike a balance between the flow rate and flavor, depending on the observation and taste preferences of the coffee brewers!