What are the skills for brewing 30g coffee with a large amount of powder? how to make a good cup of coffee for 4 people?

Recently, a friend came to ask Qianjie, "I am used to making coffee for one person, but I suddenly try to make coffee for two on a whim, but the taste is different from the usual." So I came to ask how to make this coffee for two in Qianjie.

For most brewers, the amount of powder is a relatively fixed parameter. For example, some people are used to the amount of powder per person is 15g, then after long-term brewing, they will have a sense of familiarity with the amount of 15g powder, know the powder layer state of 15g powder like the back of their hands, and can predict the extraction time according to the speed of launching. Thus, by adjusting the subsequent water injection techniques, to achieve the target extraction time. The number of brewing is more, adjust the parameters to a handy state, so that everything is under control. What parameters will be affected when the amount of powder changes? For example, if the amount of powder per person is 15g, it will take 30g to brew two cups of coffee at a time. In this way, in the case of the same ratio of powder to water, the amount of water injected is twice as much as that of one person, and the powder layer will be thicker. In that case, longer extraction time is the most intuitive change.

Therefore, this will make many friends wonder, if the amount of powder is doubled, how long is the extraction time? Do you need to adjust the parameters to maintain the same extraction time? Do you need more water when injecting water? Or just increase the amount of powder and keep the rest the same? If you only increase the amount of powder and other parameters remain the same, the coffee brewed will be stronger than the one brewed for a single person. Because the amount of powder is more, the water injection time and launching time are prolonged, and the coffee will naturally be more bitter. So the simplest way is to increase the flow of water injection, shorten the time of water injection, and at the same time raise the powder layer and reduce the soaking time of coffee.

Then there is the problem of steaming, steaming is not fixed for 30 seconds, the amount of powder means that the powder layer is thick, it takes more time to let the coffee powder out of the gas. If you use a tapered filter cup, the powder layer in the center is the last, so when steaming and injecting water, first make a small circle from the center and let the coffee powder absorb water and spread out slowly, so that the gas will be discharged in all directions, and the effect is better.

If you start by circling the center outward and wetting the coffee powder on the surface first, the coffee powder layer around the bottom will be wetter faster than the center, the gas will have to go up, and you will see the coffee burger constantly spitting bubbles. On the contrary, it will take longer to exhaust. The basis for judging whether the exhaust is complete is that the coffee burger no longer expands and exhales. Keeping this state for 2-3 seconds means that the exhaust is over, usually about 30-35 seconds. The next thing that affects the large amount of powder is the filter cup, which is divided into three situations. 1. The first kind is to have No. 01 and No. 02 filter cup at the same time, use No. 01 filter cup for 15g powder and No. 02 filter cup for 30g powder. In this case, you only need to pay attention to the steaming state and time, the water injection flow is larger than before, for example, the flow rate of one person is 5-6ml/s, then the flush for two people can be increased to 10ml/s. When other parameters remain unchanged, the overall extraction time will be longer than that of one person, about 2 minutes and 30 seconds.

2. The second kind is that there is only No. 02 filter cup, which is usually washed with No. 02 filter cup for 15g and No. 02 filter cup for 30g. Then the coffee powder when brewing 30g should be slightly thicker. For example, if the grinding degree of 15g is 80% of the pass rate of No. 20 screen, then the grinding degree of 30g is 75-78%. Especially for some shallow baked beans with relatively high hardness, if the amount of powder is doubled, the launching speed will become slower with the naked eye, and even block the water outlet. In addition to adjusting the degree of grinding and paying attention to the steaming state, other parameters can remain unchanged, and the extraction time can also be controlled at about 2 minutes and 30 seconds. 3. The third kind is only the No. 01 filter cup, because the No. 01 filter cup is suitable for brewing with 15-20g powder. With 30g powder, the bulging hamburger after steaming is about to fill the whole filter cup, and can not hold so much coffee powder and water at the same time. So if you have to use the No. 01 filter cup to brew a large amount of coffee, you will have to redesign a brewing scheme. The idea is also very simple, that is, through multi-stage water injection to disperse the amount of water in each section. There are many specific plans, here in front of the street to share a test feasible scheme. First of all, the rough grinding will be used in the front street. Generally, the grinding degree of the shallow roasted coffee is 80% of the pass rate of the No. 20 screen. This scheme will adjust the grinding degree to 70%, which is the same as that of the deep roasted coffee in the front street. The proportion is 1:15 and the water temperature is 91 degrees Celsius. The water injection scheme is divided into 5 sections, the first stage is 50ml, and the other 4 sections are all 100ml.

The method of water injection is as follows: the second section is injected with water in a small circle, the circle range of the third section is one circle larger than that of the second section, the circle range of the fourth section is larger than that of the third section, and the center of the fifth section is injected. The total extraction time is between 2 minutes, 40 minutes and 3 minutes.