If the ratio of powder to water is constant, what is the effect of increasing or decreasing the amount of powder on the flavor of coffee?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Usually, when brewing some coffee, especially the deep-roasted coffee, because the proportion of powder and water is relatively small, it is necessary to reduce the amount of water injected according to the amount of 15 grams of powder produced at ordinary times, but the amount of coffee liquid will be less in this way. so some people will increase the amount of powder to keep the amount of coffee liquid unchanged.

Will the flavor of the coffee brewed in these two ways be different?

The editor chose a lightly baked [green label rose summer] and a medium-deep baked [golden manning] to carry out this experiment, using a smart cup to soak and hand-flush to try under the same powder-to-water ratio. What effect will the increase or decrease of powder have on the flavor of coffee? Of course, other parameters are basically the same, only changing the amount of powder and the amount of water injected.

[green label Rose Summer]

Producing area: Pokuit producing area of Panama

Manor: Jade Manor

Altitude: 1600-1800 m

Treatment: washing

Variety: rose summer seed

Baking degree: shallow baking

The Agrton bean color value is 73.2 (above), the Agrton pink value is 91.4 (bottom), and the Roast Delta value is 18.2.

Cup test flavor: with chamomile, honeysuckle aroma, sipping peach sweet, citrus, lemon, bergamot flavor, cream, honey sweet.

| | Smart Cup |

Parameters: grindability BG 5R (Chinese standard No. 20 screen pass rate 58%), water temperature 90 ℃, powder / water ratio 1:16.

[powder quantity: 15g]

Direct water injection to 241g, soak for 4 minutes, move the filter cup to the sharing pot to filter, water injection begins to time extraction time is 4:45.

Flavor: citrus, jasmine, tea, caramel, bergamot, cocoa aftertaste. The feeling of tea is obvious and slightly bitter.

[powder quantity: 17g]

Direct water injection to 275g, soak for 4 minutes, move the filter cup to the sharing pot to filter, water injection starts to time the extraction time is 4:40.

Flavor: citrus, jasmine, ginger, sucrose, a touch of tea. The flavor is clear and soft.

| | Hario V60 |

Parameters: grindability BG 5R (Chinese standard No. 20 screen pass rate 58%), water temperature 90 ℃, powder / water ratio 1:16.

[powder quantity: 15g]

Steam 30 grams of water for 30 seconds, water injection to 128 grams of water section, when the water level drop is about to expose the powder bed, continue to inject water to 243 grams of water cut off, water level drop is about to expose the powder bed to remove the filter cup. The steaming starts and the extraction time is 2:10.

Flavor: lemon, tea, honey, caramel, obvious fruit acid, heavy tea.

[powder quantity: 17g]

Steam for 30 seconds with 31 grams of water, separate the injection to 125 grams of water, continue to inject water to 274 grams when the water level is about to be exposed, and remove the filter cup when the water level is about to be exposed. The steaming starts and the extraction time is 2:17.

Flavor: it smells of fruit, jasmine and green tea, with aromas of citrus, orange and honey in the mouth.

It is found that under the premise that other parameters are basically the same, the coffee extracted with 15 grams of powder will be more rich in flavor, while the coffee extracted with 17 grams of powder will have a better sweet acid, and the flavor will be softer. Now let's try the medium and deep baked [Golden Manning].

[Golden Manning]

Country: Indonesia

Grade: G1 3 times by hand

Company: PWN

Producing area: Sumatra

Treatment method: wet planing method

Altitude: 1100mi / m 1600m

Baking degree: medium and deep baking

The Agrton bean color value is 56.7 (above), the Agrton pink value is 60.9 (bottom), and the Roast Delta value is 4.2.

Cup test flavor: baked toast, nuts, pine, caramel, herbs

| | Smart Cup |

Parameters: grinding degree BG 6m (Chinese standard No. 20 screen pass rate 50%), water temperature 88 ℃, powder / water ratio 1:13.

[powder quantity: 15g]

Direct water injection to 195g, soak to 3: 30, move the filter cup to the sharing pot to filter, water injection starts to time extraction time is 3:41.

Flavor: it smells smoky with obvious aromas of caramel, cocoa and herbs.

[powder quantity: 17g]

Direct water injection to 225g, soak to 3: 30, move the filter cup to the sharing pot to filter, water injection starts to time extraction time is 3:49.

Flavor: there is a hint of raspberry acid on the palate, with aromas of caramel, cream, herbs, licorice and chamomile.

| | KONO |

Parameters: grinding degree BG 6m (Chinese standard No. 20 screen pass rate 50%), water temperature 88 ℃, powder / water ratio 1:13.

[powder quantity: 15g]

Steam with 28 grams of water for 30 seconds, water injection to 122 grams of water segments, and so on when the water level is about to expose the powder bed, continue to inject water to 198 grams of water cut off to remove the filter cup. The steaming starts and the extraction time is 1:35.

Flavor: the palate has aromas of caramel, hazelnut, cream and herbs.

[powder quantity: 17g]

Steam for 30 seconds with 35 grams of water, separate sections when injecting water to 125 grams, and continue injecting water to 221 grams to remove the filter cup when the water level drops and the powder bed is about to be exposed. The steaming starts and the extraction time is 1:47.

Flavor: smoked, cocoa, caramel, herbal flavor, fruit acid is more obvious.

After comparison, it was found that when brewing [Golden Manning], the coffee extracted with 15 grams of powder tasted stronger, while the coffee extracted with 17 grams of powder was softer and richer in flavor.

[summary]

When soaking and extracting with a smart cup, the soaking time is the same regardless of the amount of powder, so the pot with less powder will have a relatively higher extraction rate, and the flavor will be more concentrated and full-bodied; while the pot with more powder will have a relatively lower extraction rate, so it tastes clearer.

When flushing by hand, the powder layer with less powder will naturally be relatively thin, and when water injection, the water column can easily penetrate the powder layer and stir more violently, and the extraction will be more thorough; while the amount of powder increases, the powder layer will become thicker. at this time, when water injection, the water column is not so easy to penetrate the powder layer, stirring is also relatively gentle, so the taste of drinking will be relatively thin and sour.

So the editor suggests that if the ratio of powder to water is the same, when the amount of powder changes slightly, you can fine-tune it by increasing or decreasing the extraction time.

END