How many grams of hand-made coffee powder? the effect of the appropriate proportion of hand-made coffee powder on the flavor

Among the major parameters affecting flavor, the ratio of powder to water is often one of the most important factors to be given priority. For example, the Qianjie Association recommends that we use a conservative range of 1:15 or 1:16. Over time, when we are used to using 15 grams of coffee powder, 1:15 powder-to-water ratio, the amount of water injected will be fixed at 225ml.

And in daily life, we are not as accurate as contestants every time we make coffee. For example, sometimes the remaining amount of a bag of coffee beans is only 14 grams, or 1 to 2 grams more than a single brew, we will also extract as a single serving, and some partners may habitually inject the amount of water into 225ml. So in the case of the same amount of water injection, a difference of 1 gram of powder, does the taste of coffee have a big impact?

Constant amount of water, increase or decrease of powder = change the ratio of powder to water.

When other parameters are unchanged, the most direct effect of only increasing or decreasing the amount of powder is the change of the ratio of powder to water. (ratio of powder to water = amount of powder: water) the ratio of powder to water controls the extraction rate and concentration. The higher the ratio, the lower the extraction rate and the higher the coffee concentration; on the contrary, the smaller the ratio, the higher the extraction rate, the lower the concentration. When there is a slight change in extraction rate and concentration, will the flavor of coffee be different?

Change only 1 gram of coffee powder

Qianjie extracted with 14 grams, 15 grams and 16 grams net weight respectively, all of which were "regarded as" 15 grams, and also injected into 225ml water. The corresponding powder-to-water ratio was about 1:16, 1:15, and 1:14 respectively. The Paradise Bird Coffee beans of Papua New Guinea are selected in the front street here, using hario v6001 filter cup, grinding degree EK-43s 10 scale and water temperature 90 ℃.

The cooking process is divided into three stages: the first stage is steamed with the amount of water injected into 30ml for 30 seconds, the second stage is injected into 125ml with an interval of 10 seconds, and the third stage is injected until 225ml. The launching time of the three pots of coffee was 1 minute 56 seconds, 1 minute 58 seconds and 1 minute 58 seconds, respectively, and the measured concentrations were 1.04 1.28%, 1.34 1.40% and 1.52%, respectively.

Powder content: 14g

Nutty, citrus, tea, sour, slightly mild aroma and low alcohol thickness

Amount of powder: 15g

Baked bread, dark chocolate, citrus and sugar cane are sweet, with a clear flavor and a balanced taste.

Powder content: 16g

Dark chocolate, baked hazelnut, caramel, light acidity, thick finish

I believe it is not difficult to see that with the gradual increase in the amount of powder, the smaller the proportion of powder and water, the thicker and more concentrated the taste of coffee, which reduces the clarity of various flavors.

So Qianjie thinks that when we increase the amount of powder, we want the coffee flavor to behave as usual, or honestly increase the amount of water injected with it, so as to stabilize the extraction.

If there is a small reduction in powder quantity, we can adjust only one parameter to coordinate. When the amount of powder is 1-2g less than usual, if the amount of water injection is not reduced, you can appropriately use a finer water flow to inject the powder layer to prolong the contact time of the powder, or adjust the grinding degree a little bit, so as to reduce the space between the coffee powder particles and let the water flow drop more slowly. it also has the effect of improving the extraction concentration and flavor. It is not recommended to raise the water temperature in the front street here, because the temperature is too high, coffee is easy to release bitter substances, especially medium-and deep-roasted coffee beans, the taste is masked by bitterness, and the aroma is difficult to reflect.

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