What is the correct proportion of hand-brewed coffee? different flavor characteristics of Kenyan coffee beans with different gouache ratio

Many friends who come to Qianjie for coffee like to sit on the bar. Why? Several regular customers were asked on the front street, and the answer was often because the bar was the closest to the barista. Many guests who come to Qianjie and coffee like coffee very much, but without systematic study, there are still a lot of doubts about brewing coffee. At the bar, you can take advantage of the barista to ask all kinds of questions during the brewing process: what is the treatment of this coffee? Does all coffee need to be "steamed" first? Why do you want to inject water in circles? However, during the conversation with the coffee novice, Qianjie found that the biggest obstacle was the powder-to-water ratio in the coffee brewing process.

I believe many friends who have followed the Qianjie official account (or friends who have browsed the practical information articles posted by Qianjie Coffee) know that the powder-to-water ratio of most of the Qianjie coffee brewed when it is standard is 1:15, and when popularizing science to netizens, they all tell everyone to use the powder-to-water ratio of 1:15 first, and then adjust it according to their own taste. According to the 1:15 ratio, each gram of coffee uses 15 grams of water, which provides the best way for the ideal extraction. With the standard three-stage extraction method of Qianjie Coffee, the soluble flavor of the coffee can be dissolved in water within the golden cup.

Qianjie believes that the 1:15 brewing ratio can be said to be the perfect balance between coffee and water. Of course, this is only the subjective feeling of the front street coffee, and the brewing ratio is just a guide to determine how much water and coffee powder you should use when brewing. Next, Qianjie will give you some tips (practical information) on the extraction of hand-brewed coffee:

If you want to flush out the flavor of coffee, first of all, coffee beans should have flavor. Therefore, Qianjie recommends using freshly roasted coffee beans for brewing, so that you can maximize the rich flavor of the coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

1. The extraction principle of coffee is that water is in contact with coffee powder, and most of the aromatic substances and various compounds in coffee are extracted and dissolved in water. At present, the mainstream extraction methods of fine coffee are brewing and filtration, both of which are within the physical range, and there is no chemical change in the process (the brewing process of espresso is chemically changed). Filtration, which is the daily "hand-brewed coffee" produced in Qianjie, needs to permeate the water through the coffee layer. The bubble system means that all the water and coffee are completely mixed together, and the French kettle and Philharmonic pressure all belong to the scope of brewing coffee powder.

2. According to the gold cup theory of the American Fine Coffee Association, the coffee concentration is 1.15-1.45% and the extraction rate is 18-22, which is a necessary data condition for good coffee. Of course, this is not absolute, some coffee that is not within the scope of the golden cup is still very good, you can follow this rule first, and then you can make some adjustments. The balance between the concentration of coffee and Cui Wu substances is very important for a cup of coffee. If the concentration of coffee is too low, the flavor will be weak, while if the concentration is too high, the flavor of coffee will be too strong. Coffee with too low extraction rate may show a sharp and sour taste, while too high extraction rate will produce a bitter negative taste.

3. Extraction rate and concentration are two different things. If you find your coffee too sour, Qianjie thinks that you should not change the ratio of coffee powder to water, but should consider changing the extraction rate. The most common way is to grind the coffee finer and extract it for a longer time. First adjust these factors, and then consider the water-to-powder ratio.

Knowing this, Qianjie will use the same brewing method (three-stage style) to brew the same coffee (Azaria in Sika, Kenya), and feel with you how the flavor of the coffee will change with different water ratios. Let's first give some information about this coffee:

Azaria, Kenya

Country: Kenya

Producing area: Sika

Processing plant: Asali honey processing plant

Altitude: 1550-1750 m

Soil: volcanic soil

Rating: AA TOP

Variety: SL28 SL34

Treatment: 72 hours washing

Treatment introduction: Kenyan water washing is a cyclic repeated treatment after fermentation, the best quality coffee cherries are selected on the day of harvest, peeled and fermented, and the fermentation time is 24 hours. Wash it with clean river water after 24 hours. Then fermented again with clean river water for 24 hours, and then washed, so repeated 3 times, up to 72 hours, so it is called Kenyan 72-hour fermentation water washing treatment. This treatment allows the coffee beans to ferment for a long time at low temperatures so that the beans can have a brighter, cleaner and fuller flavor.

Recommended cooking method: hand filter cup: v60 filter cup water temperature: 90-92 ℃ powder content: 15g powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (Chinese standard No. 20 screen pass rate 80%) flushing and cooking method: segmented extraction

The first cooking uses the standard powder-to-water ratio of 1:15 produced in Qianjie, steaming with 30 grams of water for staged extraction for about 30 seconds, and injecting 125g water around the center of a small flow in sections. Continue to inject water to the end of 225g when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, and (the time of steaming starts) the extraction time is 2 minutes.

Flavor description: the entrance is the acid value of bright citrus (yellow fruit). After cooling, the flavor of small tomato appears slowly, but it is not very obvious. the acid value rises to the flavor of lemon, and the remaining rhyme is long and light tea, which is very pleasant.

The second cooking reduces the powder-to-water ratio to 1:13 (the change is larger, you can feel the difference more directly) the cooking method is the same as the first cooking.

Flavor description: the flavor of imported caramel powder is obvious, and the smoke feeling of Wumei is concentrated in front. The sour taste appears slowly in the second half, and the acid quality is not obvious or even a little stuffy when the temperature is high, and the overall sweetness is on the high side.

The third time, the ratio of the powder and water was increased to 1:17, and the cooking method was the same as that of the first time.

Flavor description: the entrance is too flat, the taste is very thin, the acidity is more obvious when the temperature drops, but the overall astringency is high.

Qianjie believes that it is better to do it yourself. If you want to see the effect of powdered water on coffee making, why not try it now? Maybe you'll find your favorite flavor.

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