Is hand-brewed coffee powder thick or thin? What is the difference between model 01 and 02 filter cups? What should I pay attention to when cooking for multiple people?

I don't know if everyone, like Qianjie, is always ready to show his skills in front of others, only to be overturned and the scene is extremely embarrassing. For example, when a friend visits home, you want to pour out a pot of coffee to share, but there are too many people, so you put in more coffee powder to make more coffee at one time, only to find that the coffee tastes unsatisfactory.

Because the taste deviates from more than a little bit, so many friends wonder: why a little more powder, the coffee will not taste good?

In fact, the reason is very simple, because the amount of powder exceeds the appropriate load of the current filter cup, and then there is no adjustment to the brewing method, so the coffee can not have the ideal taste.

What is the difference in the suitable load of the filter cup? 01 and 02 are the digital models corresponding to the volume and size of the filter cup. 01 refers to a small filter cup for 1 to 2 people, and 02 refers to a large filter cup for 3 to 4 people. The filter cup model held by most players is 01, because the demand for brewing is mostly in a single cup. Different types of filter cups will have their own suitable amount of powder, for example, the recommended amount of powder for model 01 filter cup is 13g-20g, and the best amount of powder is 15-17g.

In the process of water injection, most of the coffee powder on the surface will rise as the water level rises, then dissipate because of the exudation of hot water, and form a powder wall around the cup wall. Such a "position shift" would give way to a reduction in the thickness of the powder bed in the center, making the extraction of coffee more uniform.

However, if you use too little coffee powder, then in the process of brewing, the coffee powder will be too small to build a powder wall, and some hot water may flow directly into the pot without contact with the coffee powder. the formation of bypass water affects the taste of the whole cup of coffee; and if the amount of powder is too large, even if most of the coffee powder can be successfully distributed on the wall of the filter cup, the powder bed in the center is still thick! A thick powder bed will allow hot water to pass through more coffee powder, in other words, it will take more time for hot water to pass through and seep out. If we still use the original way of brewing, then there is a good chance that the coffee will be extracted. Not only because the speed of launching is not so fast, but also because the capacity of the filter cup limits the amount of water, we have to inject it in multiple stages, thus prolonging the extraction time and making it easier for coffee to be extracted. A friend is about to ask: "does this mean that if we want to make a large amount of powder, we need to replace the big filter cup?"

If the amount of powder is controlled at about 20g, the model 01 filter cup is sufficient, because the model 01 filter cup is suitable for powder content of 13g to 20g. But if it is more than 20g, it is best to replace it with a large filter cup under certain conditions. But if there is no large filter cup on hand, then we do not need to force, just need to change the cooking method, extraction parameters on it!

So, how to use a small filter cup to make a large amount of powder? It's very simple, we can use the way of rough grinding and fast rush! Since the infiltration speed of hot water is prolonged due to the excessive amount of powder, we only need to adjust the coarse grinding to increase the gap between powder and powder, so that the launching speed can tend to normal. It is said that it should be thickened but not by a large extent, so you can adjust the 0.5-scale grinding on the original basis! Take the medium-to-light roasted coffee beans as an example: the 10-scale grinding of ek43 used for regular cooking in Qianjie, 80% oversieving rate of sieve 20, and the size of fine sugar! If we cook 25g coffee powder, it will be adjusted to ek43 10.5scale grinding, China 20 standard screen screening rate of 75% (between fine sugar and coarse sugar).

And then! The increase of the particle size of coffee powder will reduce the extraction efficiency, we can properly observe the flow rate and taste. If the flow rate tends to be normal and the taste is not bad, then we can just follow this formula! If it becomes much faster, then we need to correct the insufficient extraction efficiency by raising the water temperature to avoid the occurrence of insufficient extraction.

The water temperature can be increased by 1 ~ 2 °C on the basis of the original, depending on the thickness of your grinding and the time of extraction. Then, with the strong current, a large amount of coffee powder is pushed evenly to the wall of the cup to make the extraction more uniform. After this series of adjustments, the small filter cup can also make delicious coffee with a large amount of powder.

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