The principle of the ratio of water to powder in the course of hand-brewed coffee how to make the ratio of water and powder in hand-brewed coffee according to the extraction rate of gold cup

I believe that if you have read the article written in Qianjie or went to the Qianjie Cafe to ask the barista, you will find that no matter the proportion mentioned in the article, or the barista's answer on the spot, you will hear the same answer-the ratio of powder to water at 1:15. Why does Qianjie Coffee always insist on the powder-to-water ratio at 1:15? This time Qianjie will talk about the powder ratio of hand-brewed coffee and what the Qianjie is based on to set this recommended parameter.

Qianjie coffee is recommended to use 15 grams of coffee beans at a rate of 1:15. This is the difference of the extraction parameters and taste of hand-brewed coffee according to sca's gold cup extraction theory.

[heavy flavour] 1VOV 101VlV 11, that is, the golden cup criterion of 1RU 12.5mm 1RU 13.5

[moderate taste] 1-12-12-1-13 (I. e. 1-14. 5-1-15. 5)

[refreshing] 1-14-1-1-1-16 (I. e., 1-14-1-1-18. 5 of the Golden Cup Criterion)

The specific brewing amount of coffee beans is 14.5 grams and 15.5 grams of water, which is the easiest to reach the golden range of 18% 22% gold cup extraction rate and 1.15% 1.35% concentration. This also explains what Qianjie is based on to set the recommended brewing ratio that can be used in most coffees.

What is the gold cup extraction theory?

According to the definition of SCAE (European Coffee Association), Gold Cup Standard (Gold Cup Standard): 1000ml water, 50g coffee powder, 92 °C ~ 96 °C hot water to brew coffee. This ratio of coffee cups falls in the middle position between the optimal extraction rate value (Extraction) and the concentration value (Strength Concentration), which is Gold Cup (golden cup).

What is the extraction rate?

70% of the cooked coffee beans are insoluble fiber, and the soluble flavor accounts for only 30% of the weight of the cooked beans. For example, 100 g coffee powder has up to 30 g coffee extract, and the remaining 70 g is our common coffee grounds. We then go to 30% of the soluble matter to extract the coffee liquid, which is what we call the "gold cup extraction rate".

How to determine the concentration value?

First of all, calibrate the concentration tester and clear the zero standard with pure water. Then stir the extracted hand coffee, and use the titration test tube to extract the coffee liquid, put it into the coffee concentration tester, press the determination key, try to determine the value many times, until the value is stable.

How to calculate the extraction rate?

Each coffee bean can extract a maximum of about 30% (that is, 70% of xylem cannot be extracted), that is, 10g coffee powder has up to 3G coffee extract. The best extraction rate of a cup of coffee, that is, 60% of the 30% soluble matter of coffee beans is the most suitable extraction. If the extraction rate is less than 60% (30%-0.6%-18%), the coffee flavor will be incomplete, while more than 70% (more than 22% extraction rate) will be over-extracted, and the coffee will show bitter, spicy and bad taste.

Therefore, the best extraction rate of coffee is 18%-22%.

Extraction rate (%) =

Weight of dissolved matter extracted (g) / weight of coffee powder (g)

Through the definition of concentration, it is known that the concentration is equal to the ratio of the weight of the extracted substance to the coffee liquid, and the extraction rate is equal to the ratio of the weight of the extracted substance to the weight of coffee beans.

Then the conversion formula can be obtained that the extraction rate is equal to the product of the concentration and the weight of the coffee liquid divided by the weight of the coffee bean.

It is generally assumed that the water absorption of coffee powder is 1:2, so we roughly get that the amount of coffee liquid is 225-(15 × 2) = 195g.

Then we use the above formula for calculating the extraction rate, combined with a concentration meter, to brew the rosy summer coffee beans from Milasu Manor in Costa Rica to see how the extraction rate of this cup of coffee performs.

Rose summer combination of Milasu Manor in Costa Rica

Producing area: Tarazhu, Costa Rica

Manor: Milasu Manor

Altitude: 1700m

Treatment: raisin honey treatment

Varieties: Rosa, ET47, SL28, MACIO

Qianjie coffee brewing parameters:

Water temperature: 90 °- 91 °

Degree of grinding: BG#6m (size of fine sugar)

Ratio of powder to water: 1:15

Qianjie three-stage cooking technique: the first section is injected with 30 grams of water for 30 seconds, followed by 95 grams (about 125 grams shown by the electronic scale), and the injection is completed in about 1 minute. When the water level drops to 2 grams in the powder layer, the remaining 100 grams (about 225 grams shown by the electronic scale) are injected in about 1 minute and 40 seconds. 2 "00 drop filtration is completed, remove the filter cup and complete the extraction.

The concentration of Costa Rican rosy summer blended coffee was 1.34%.

Then the extraction rate is 1.34 × 195 / 15 × 17.42%.

So this cup of coffee has a concentration of 1.34% and an extraction rate of 17.42%.

According to this calculation, we can judge that this is a cup of hand-brewed coffee whose concentration is up to the standard but the extraction rate is slightly lower. We can adjust the coffee through this data, and we can adjust our coffee through other factors such as proportion.

Small summary

Gold cup extraction is an indicative symbol of the coffee industry, Qianjie believes. Because the gold cup extraction scientifically standardizes the extraction theory of coffee and becomes a universal template. Nowadays, the coffee experiments and products in Qianjie are based on the golden cup theory, but this is only a reference and does not mean it is completely correct. Qianjie believes that if the coffee brewed by oneself is extracted to the golden cup range, but the taste and flavor is not pleasant, and there is no need to copy the theory, it is enough to let guests drink their favorite coffee here in Qianjie.