Should the proportion of hand-brewed coffee be powder-to-water ratio or powder-to-liquid ratio? How to convert powder-to-water ratio and powder-liquid ratio

The difference between powder-water ratio and powder-liquid ratio

The powder-to-water ratio is the ratio of coffee powder to the total amount of water injected, for example, we usually say 15 grams of powder, 1:15 powder-to-water ratio, which means 15 grams of powder, the total amount of hot water injected is 225g.

And the powder-to-liquid ratio is focused on the relationship between coffee and coffee liquid, similarly, if it is 15g powder, 1:15 powder ratio, 15g powder will get 225g coffee liquid, which also means the need to inject more than 225g of hot water, because coffee powder will absorb part of the water. Therefore, if the ratio of powder to water is the same as that of powder to liquid, the concentration of coffee with powder to liquid ratio will be lower than that of powder to water ratio.

The relationship between powder-water ratio and powder-liquid ratio

As mentioned above, there are three contrasts between the two designs-water, coffee powder and coffee liquid. Water permeates coffee powder to get coffee liquid, it seems that coffee powder is a quantity, water and coffee liquid are variables. But in fact, coffee powder is a "variable" in a sense.

Because according to the bean quality and grinding degree of coffee, the water absorption of coffee powder is about 1.5-2 times that of itself, that is, if 15 grams of coffee powder, then it may "retain" 22.5-30 grams of water, and accordingly will "release" some coffee flavor substances. Well, according to the powder-to-water ratio at 1:15, the coffee liquid you get is about 195-202.5 grams. Then the powder-to-water ratio of 1:15 is probably equal to the powder-to-liquid ratio of 1:13 to 1purl 13.5.

Now that we know that there is a relationship between powder-to-water ratio and powder-to-liquid ratio, is it better to use powder-to-water ratio or to use powder-to-liquid ratio?

[ratio of powder to water]

In fact, the concept of using the powder-to-water ratio is mostly derived from the golden cup criterion (yes, the same table again). The brewing ratio recommended in the golden cup criterion is 1:16, 1RA 16.7, 1:17, etc., which states the powder-to-water ratio, that is, the ratio of coffee powder to the total amount of water injected (the water in the filter cup should run out). In this way, it will be more scientific, accurate water injection will reduce a lot of unstable factors, which will be of great reference help for beginners and data analysts.

[ratio of powder to liquid]

And for the use of powder-liquid ratio to a large extent is self-forming a set of coffee extraction theory, has its own unique views. For example, the famous Kono Didi style in Japan, in the latter part of the cooking, the powder layer will be rolled up with a large flow of water to prevent the bad flavor from the foam from falling into the coffee liquid, so it will not wait for all the water on the filter cup to flow into the pot, but in the form of quantitative closure. Since not all the water is injected into the pot, it is meaningless to calculate the ratio of powder to water, so in the end, the ratio of powder to coffee liquid is calculated.

There are also some friends who do not want to rely too much on electronic scales or have become accustomed to using the powder-to-liquid ratio, so they will use a brewing rack with a graduated sharing pot to cook with the powder-to-liquid ratio.

Therefore, the ratio of powder to water and the ratio of powder to liquid do not conflict with each other, and the key is to clarify the train of thought of cooking and convert flexibly. When communicating, make it clear whether it is the ratio of powder to water or the ratio of powder to liquid, so that you can communicate happily and comfortably.

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