How to choose the ratio of flavor coffee powder to water in a siphon pot? How do you make coffee in a siphon pot?

I believe we all know that the proportion of powdered water plays a very important role in coffee. Different proportions of powdered water make the flavor of this cup of coffee different. So what kind of different flavor will be shown under the siphon kettle extracted by cooking form with different powder-water ratio?

For a long time, siphon pot coffee is famous for its balanced taste and concentrated flavor, which is mostly used to express the mellow aroma of coffee, but with the popularity of the concept of boutique coffee, the flavor beans with exploding flower and fruit aroma have gradually become the mainstream of hand-brewed coffee. Today, the editor will try four powder-to-water ratios of 1:10, 1:12, 1:14 and 1:16 to see which powder-to-water ratio is more suitable for flavored beans.

Therefore, the editor chose a shallow baked bean with rich flavor-[Panamanian Emerald Manor Blue label Rose Summer]. When flushed by hand, this bean will have a fresh aroma of jasmine and taste with the flavor of citrus, maple syrup and oolong tea. I wonder what kind of flavor it will show in the way of siphon production.

[bean information]

[Jadeite Manor Blue label Rose Summer]

Country: Panama

Producing area: Bouquete

Manor: Jade Manor

Altitude: 1500 m

Treatment: washing

Variety: rose summer seed Geisha

Baking degree: shallow baking

[experiment]

All right, now let's start the experiment! In this experiment, only the ratio of powder to water was changed, and the water temperature, grinding and manipulation were basically the same.

Parameters: grindability BG 6m (Chinese standard No. 20 screen pass rate 47%), water temperature 90 ℃, powder content 20 g

Technique: insert the upper pot tightly when the water temperature is 90 ℃, and when the water temperature reaches 90 ℃, pour in the coffee powder, stir so that the coffee powder is in full contact with the water, stir again after 30 seconds to destroy the powder shell, remove the fire source in one minute, wipe the lower pot with a dry cloth to speed up the reflux of coffee liquid.

| | ratio of powder to water at 1:10 |

The weight of the powder is 20 grams, the amount of water is 200 grams, and the total extraction time is 25 grams.

The entrance acidity is obvious, with lemon, grapefruit, cocoa and oolong tea flavor, alcohol thickness is high, but the finish is short, sweetness is not prominent and astringent.

| | ratio of powder to water at 1:12 |

The weight of the powder is 20 grams, the amount of water is 243 grams, and the total extraction time is 28 grams.

With flavors of lemon, black tea and sugar, the kettle is slightly thicker than the 1:10 pot, but the entrance is smooth and the overall flavor is balanced.

| | ratio of powder to water at 1:14 |

The amount of powder is 20 grams, the amount of water is 280 grams, and the total extraction time is 30 grams. "

The fragrance of flowers can be clearly felt, with sour notes of sweet orange and citrus in the entrance, black tea in the middle and sugar sweetness in the end. The whole is balanced, and the thickness of alcohol is medium.

| | ratio of powder to water at 1:16 |

The amount of powder is 20 grams, the amount of water is 320 grams, and the total extraction time is 34 ".

It has a relatively fresh aroma of flowers and fruits, with sour notes of lemon and citrus in the mouth, creamy sweetness and oolong tea in the middle, and brown sugar sweetness at the end. Compared with the first three cups, the fruit acid gives a more introverted feeling, the sweetness is more obvious, but the taste is lighter.

[summary]

After trying four kinds of powder-water ratio, the editor and a group of baristas voted that 1:14 and 1:16 would be more suitable for the beans [blue standard rose summer] than relatively speaking. The editor thinks that it is mainly because the flavor of the rose summer is relatively rich, if the proportion of powder to water is too small, the brewed coffee will be relatively rich, the flavor will be too concentrated, and the entrance acidity will be stronger. In addition, the drink with high concentration will have a slightly bitter taste, but it will cover other flavors, and it is more difficult to feel the existence of other flavors. After lengthening the proportion of powder and water, the acidity of the entrance becomes softer, the sweetness comes out, and the flavor becomes clear and easy to identify.

The editor suggests that when making flavor siphon coffee, you might as well try to use a larger proportion of powder and water, so that the coffee will be more balanced in terms of sweet and sour taste, and the flavor of the coffee will become clearer.