What if the coffee is too strong or too weak? What is the appropriate concentration of Manning coffee?

Coffee is too strong and easy to feel uncomfortable, too light and feels no different from water. The so-called "brushing water" is actually improper extraction mixed with too much water to cause the coffee to be too light.

In hand-brewed coffee, the easiest way to change the coffee concentration is to adjust the ratio of powder to water. If you want the coffee to be strong, you can pour in less water; if you want to be light, pour in more water. In the past, the powdered water ratio suggested in the street at 1:15 was taken as an example. Those who like the stronger point can choose 1:13, and those who like the lighter one can choose 1:18, which is more reasonable in this range.

If you set the parameters as well as Qianjie, then simply changing the ratio of powder to water will affect not only the concentration, but also the extraction rate. According to the experience of Qianjie and following the brewing parameters shared in Qianjie, most coffee beans are better than water from 1:15 to 1:16. They are thicker and fuller at 1:15, and refreshing and rich at 1:16. But if some friends like deep-roasted coffee beans to be made thicker, and directly change the powder-to-water ratio to 1:13, the flavor may not be fully extracted, resulting in heavy in front and light in back, lack of aftertaste. Therefore, in view of this phenomenon, other parameters can be adjusted to assist processing. The degree of grinding and water temperature are good auxiliary adjustment parameters. For deep-roasted coffee, it is not recommended to use a water temperature higher than 90 degrees in front street, so if you want a stronger taste, you can adjust more fine grinding.

For some friends like coffee lighter, the use of 1:18 powder-water ratio is a good choice, but the degree of grinding and water temperature need to be adjusted accordingly to avoid bitterness in the middle and later. The performance of two adjusted parameters is given here in Qianjie. The first is to lower the water temperature (88-91 degrees), so that the overall performance of the coffee will be more gentle, stable and comfortable; the second is to adjust the coarse grinding degree, and the aroma and acidity of the coffee will be more obvious than the first one. But when the temperature drops, it is not as good as the first one.

In fact, Qianjie is more recommended to use another method, that is, By Pass, which simply means that on the basis of brewing coffee, a small amount of water (10-20ml) is added to reduce the concentration. This method can easily dilute the coffee concentration without affecting the coffee extraction rate, and the flavor substances are not reduced. However, this method can only dilute the stronger coffee and cannot be reversed.

In fact, there are other factors that also affect the concentration of coffee, such as filter cups, using the same coffee beans, parameters and techniques, using soaked Kono filter cups and flushing V60 filter cups respectively, the difference in flavor and taste can be distinguished.