How to adjust the strength of coffee? In addition to the ratio of powder to water, what parameters should I pay attention to when making coffee by hand?

Everyone has different tastes and different concentrations of coffee. Therefore, in order to make coffee more in line with their own taste, everyone will adjust the concentration of coffee according to their own preferences. In hand-brewed coffee, the most convenient way to adjust the flavor is to change the ratio of powder to water.

If you want to be thicker, then pour more water, and if you want to be lighter, then pour less water, which is no problem. But the problem is, when you feel that the injected or reduced water still does not extract the concentration you want, and you want to increase the intensity, then the problem comes! The extraction scheme most commonly used in the street in the past is for example. In the Qianjie scheme, the powder-to-water ratio is 1:15. If you want to be thicker, the Qianjie will be adjusted to 1:14 to magnify its concentration. If you want to be lighter, the powder-to-water ratio will be reduced to 1:16, so that the flavor can be diluted, all within the more reasonable scope of this scheme. However, if on this basis, you want to further enlarge / reduce the powder-water ratio, then Qianjie is not recommended to just adjust the powder-water ratio!

The ratio of powder to water is an important part of the current cooking scheme, and every parameter in the scheme is very important, and they are interlinked and indispensable. Therefore, a small change will not have much impact. However, if the adjustment is too large, the extraction rate will also be changed. The change of extraction rate can easily lead to the negative experience of under-extraction and over-extraction for some beans which are not good or resistant to extraction. Therefore, while changing the ratio of powder to water, it is best to make some adjustments in the water temperature, or the degree of grinding. As before, the street extraction scheme as an example, if we want to adjust the ratio of powder to water in the original extraction scheme from 1:15 to 1:13, so that the taste of coffee is very strong, then we have to increase the water temperature or grinding extraction rate. Because the reduction of 2 parts of hot water will incidentally reduce the extraction efficiency of these two parts of hot water, if the grinding / water temperature surface is not adjusted, then the coffee will easily appear the phenomenon of insufficient extraction, such as light weight in front and back, no tail rhyme and so on. So the right thing to do is to increase the water temperature by 1 °2 °C, or fine-tune the grinding by one grid, so that you can increase the concentration and ensure the extraction rate of coffee at the same time.

It is very easy to have a light coffee, which can be adjusted in two ways. The first is that you can dilute the concentration by reducing the ratio of powder to water. However, greatly reducing the proportion of powder and water can easily make coffee extraction too efficient and extract miscellaneous flavors. Therefore, on the basis of reducing the ratio of powder to water, we can appropriately lower the water temperature of 1 ~ 2 °C, or adjust one grind, so as to correct the overflow extraction rate. ~ the second is diluted with water (By pass) after conventional cooking. (Qianjie has just shared it a few days ago, interested friends can turn it forward.

Finally, Qianjie would like to remind friends who mix water: the amount of water in 10~20ml has been able to dilute more coffee concentration. So in By pass, mix it with a small amount of hot water as much as possible, and then decide whether to dilute it after tasting it, so that there will not be a light coffee flavor water because of too much water.

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