How to choose the thickness of hand-brewed coffee? what is the best proportion of gouache in hand-brewed coffee?

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Qianjie-Hand brewed coffee grinding degree, powder water ratio Introduction

Hand-brewed coffee production method is very simple, basically in accordance with the 1:15 ratio of powder to water, water temperature to 90-93 degrees is the best, first wash filter paper, then cloth powder, finally brewing, drip filtration, cup, total time control in 2.5 minutes. There is no mention of grinding scale here, because there are differences in grinding thickness between different brands of bean grinders, and it is impossible to give a uniform value.

So let's see how changes in each parameter affect the flavor of a cup of hand-brewed coffee:

As the ground particles become finer, the bitterness, body and irritation of coffee will increase accordingly, and thus the acid feeling will decrease; the higher the water temperature, the acid feeling, bitterness, body and irritation will increase together; the brewing time has no significant effect on the acid feeling, bitterness and body, but the irritation will increase with the time.

For the same beans, a good grinder is the most important factor affecting flavor, and a suitable scale is the most important factor in expressing coffee flavor. Therefore, if you want to express what kind of flavor, you should use the corresponding scale, and hand-brewed coffee generally uses medium and coarse particles (like gravel or coarser). Many novice friends will often go into a misunderstanding, that is, coffee should be ground as fine as possible, in fact, the result is exactly the opposite, thickness control is the most important factor for a coffee to express the correct flavor.

Of course, before making the adjustment of the scale, you must first understand the beans you are using. If the beans you use belong to the medium and deep baking type, such as mantelin, then you may bring more intense aroma and mellow after adjusting the scale, but it will also bring bitter taste and astringency. If you adjust the scale, it may bring some grass aroma, but the mantelin that loses most of its mellow is actually incomplete. So you have to adjust the scale over and over again until you are satisfied with the taste.

And if you use light baked beans, such as yejia sherry, then the use of too fine scale may produce strong acid, and the astringency is very serious, which is easy to lead to excessive extraction, especially when you extend the extraction time is more obvious, and if you use too coarse scale, may bring bright acidity, but yejia sherry aroma and sweetness will also be a lot of flat.

Therefore, how important is the appropriate scale for a coffee bean, the scale required for the best flavor expression of each coffee is different, because the difference of the bean grinder is very large, including the same model of the bean grinder will be different, so the scale must be adjusted by your own taste buds. After all, whether it tastes good or not is a very subjective thing.

Knowledge points: the thickness of coffee powder, related to brewing coffee when the release of coffee ingredients, how fast. Generally speaking, the thickness of coffee powder can be divided into five grades: very fine powder, fine powder, medium fine powder, medium powder and coarse powder.

In brief: Qianjie is a coffee research center, happy to share knowledge about coffee with everyone, we share it without reservation only to let more friends fall in love with coffee, and there will be 3 low discount coffee activities every month, because Qianjie wants to let more friends drink the best coffee at the lowest price, which is also the purpose of Qianjie for 6 years!

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