The stronger powder of hand-brewed coffee is how long it takes to extract a cup of hand-brewed coffee.

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Qianjie-A brief introduction to the ratio and time of hand-made coffee powder

In coffee brewing, the powder-to-water ratio refers to how many grams of coffee powder are used and how many grams (or milliliters) of brewing water. The water weight of 1000ml is ≈ 1000g, so in the actual cooking operation, we will use electronic scales to weigh the water, so we can accurately define the ratio of powder to water. For example, the 1:15 powder-to-water ratio, which is usually said, is to press 1 gram of coffee powder and compare 15 grams of water for brewing, then if you use 15 grams of coffee beans to be ground into powder for brewing (and there is no residue in the grinder), then as long as the amount of water injected is 225g (±1g), it is the effect you want. Of course, a more accurate way to weigh coffee powder is to clear the electronic scale before pouring the coffee powder into the filter cup, and the total weight of the coffee powder can be accurate to 0.1g.

When the bean, water quality, grinding degree, water temperature and spoiler (cooking method) are fixed, the ratio of powder to water is positively correlated with the extraction rate. When the amount of powder is the same, the more water is used, the higher the extraction rate is, the less the amount of water is, the lower the extraction rate is. (coffee concentration increases progressively during brewing.)

When the bean, water quality, grinding degree, water temperature and spoiler (cooking method) are fixed, the ratio of powder to water is negatively correlated with the concentration. The same amount of powder, the more water used, the lower the concentration, the less the amount of water, and the higher the concentration. (coffee concentration is decreasing during brewing.)

Coffee beans are of excellent quality, so they are suitable for high powder-to-water ratio (1:16-1:18). For general high-quality beans (the market price of half a pound is about 100 yuan), it is recommended to use the powder-to-water ratio of 1:13-1:15. Ordinary commercial beans, those who want to rush can be imported, not bitter. It is recommended to use a powder-to-water ratio of 1:10-1:12 to flush. As for the beans with poor freshness (for example, after three months of roasting), the good flavor of the coffee is almost gone. Try using the ratio of 1:8 to 1:10. If the beans are of high quality, the sweetness will still be retained. Then add bypass water to adjust the concentration. Generally speaking, the higher the ratio of powder to water, the higher the concentration, and the thickness of powder is also a factor affecting the concentration.

The extraction time is generally about 2 minutes, depending on the ratio of powder to water, thickness and other factors.

Knowledge expansion: in the world of hand-brewed coffee, it is most important to restore the flavor of beans as much as possible, and every link can be full of creativity in order to achieve this goal, so there are many kinds of brewing methods. it's what we often call the hand-brewing genre.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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