Coffee common sense how to make a good cup of coffee

The Gold Cup Law defined by the Fine Coffee Association is to control the extraction degree of coffee essence at about 20%, while the concentration is controlled at 1.3%-1.45%.

For coffee brewing, in order to get the best coffee flavor, it is necessary to control the two variables of coffee powder and water. In the definition of Jinbei coffee, it is stipulated as: 1000 ml 92 ℃ hot water, 60g coffee powder. This powder-water ratio is brewed at the center of the best extraction rate and concentration.

The following detailed explanation about the extraction of coffee beans, each coffee bean can extract water-soluble substances up to about 30%, 30% extraction means that 10 grams of coffee powder can extract 3 grams of powder essence, which also contains some water-soluble impurities, if there is a little carelessness in the production process can not get a cup of complete flavor of coffee, so a cup of good coffee in addition to coffee beans in the early processing, roasting good, the production process is also very critical.

The ratio of extracted water-soluble substances to water is the coffee concentration. The optimal coffee concentration is 1.0 to 1.5%. If the concentration is less than 1.0%, the coffee will appear light and tasteless. However, if the concentration exceeds 1.5%, the coffee taste is too strong, paralyzing the taste buds when drinking, and it is impossible to experience the subtle changes of coffee.

The reason for the failure of coffee extraction is that there are too many variable factors, so to get a good cup of coffee, it is necessary to reduce the variable factors, such as: coffee bean grinding thickness, grinding time, flavor loss during grinding, grinding amount, water quality, water temperature, water quantity, filter medium, brewing time, coffee bean quality.

Coffee brewing according to the use of different variables also change, need to learn one by one operation, skilled operation, skilled control.

Ground coffee beans:

French press: Each coffee is ground into 100-300 coffee powders, about 0.7mm in diameter powder, which is about the size of the second special sugar particle.

Hand brewers: Each coffee is ground into 500-800 coffee powders, about 0.5mm in diameter, that is, about the size of coffee sugar particles.

Siphon pot: Each coffee is ground into 1000-3000 coffee powder, about 0.35mm in diameter powder, that is, about the size of food refined salt particles.

Espresso coffee: Each coffee is ground into 3500 coffee powders, about 0.05mm in diameter, which is about the size of flour particles.

SCAA standard cup when coffee powder grinding, 70-75% through the standard sieve 0.85mm uniformity, about a little thicker than France.

Brewing time:

a. French press: coarse powder, soak for about 5 minutes

b. Hand brewing: brewing process about 3 minutes

c. Siphon pot: brewing process about 1 minute

d. Espresso:30 seconds extraction 30 ml espresso

Coffee Bean Usage:

1. Coffee beans: about 6-7 capsules for 1 g

2. Bean spoon: 1 level spoon powder 10g

3.10g powder mixed with 160g water =1:16(ratio of powder to water)

By mastering the golden cup law, you can adjust variables to your personal preferences to achieve your favorite flavor.