How much coffee liquor is extracted from 15g of coffee powder? How to calculate the proportion of powder and water by hand flushing?
Last year, in order to realize the freedom of coffee in the village, Qianjie specially prepared enough "food" before returning home, but there was a bit of miscalculation-- there was no filter paper. So in a hurry, he turned his eyes to the tea set in the hands of the elders, and there was the following picture:

This year, Qianjie received a SOS from a friend from his hometown: the electronic scale has broken down because it has not been used for too long, and the family can not find other alternative tools, so the coffee can only be made blindly. Is there any technique for this resigned extraction to make it as delicious as possible?

What role does the electronic scale play in hand-brewed coffee?
When fully equipped, a complete hand-flushing process roughly includes: weighing beans, grinding, putting filter paper, boiling water, measuring temperature, pouring powder, timing water injection, and removing filter cups, each of which involves many tiny parameters and details. let the coffee flavor change more or less.
If you want the above process to be accurately controlled, so as to achieve stable cooking, the electronic scale is undoubtedly one of the indispensable tools. After all, it is a "labor model" with several jobs, not only to measure the initial powder consumption, to feedback the extraction time of each link, but also to take into account the real-time monitoring of water consumption. Therefore, when the hand has lost the participation of the electronic scale, and we want to make good coffee, we have to find their corresponding alternative metering schemes at the same time.
In addition to the beans themselves, the flavor performance of coffee is highly dependent on the ratio of powder to water and extraction rate (mainly affected by grinding degree, extraction time, filtration apparatus). With regard to the method of timing, Qianjie feels that it is relatively easy to handle, we only need to be equipped with a mobile phone, so we do not say how to make a good cup of hand flushing, the amount of powder and water is our primary concern.
Let's first look at the problem of powder consumption.
Careful friends should know that under the influence of different producing areas, raw bean grades and varieties, the shape of coffee beans is different, and the particle size brought about by deep and shallow baking is also different, so for different types of coffee beans, if you want to handle the right weight, we need a special appliance to assist. When there is no scale, we can only judge the actual amount of beans (powder) by experience.
In this regard, Qianjie opened a topic two years ago, "Strange move!" Count 15g coffee beans without weighing! ". At that time, in order to find out the answer, the handsome guy counted the number of particles contained in 15g under several common coffee categories with strong perseverance. Friends in need can look for it according to the coffee on hand.
Some friends prefer time-saving and labor-saving pre-grinding to buying complete coffee beans, so you can only rely on visual observation to judge the actual amount of powder used.
According to the habit of front street, if we make a single serving, we usually weigh 15g coffee beans and match them with No. 01 cone-shaped filter cup (V60 or KOKO). If the coffee is medium-and light-roasted, the height of the powder layer is 3~3.5cm, which falls roughly at 2x5 of the filter cup; if it is medium-deep roasted coffee, the height of 15g powder is in the range of 4~4.5cm, nearly half of the whole filter cup.
15g shallow baked beans and 15g deep baked beans
When serving too many people, Qianjie will produce 20g powder in a pot, with a larger No. 02 filter cup, the powder layer height of shallow baked beans is 3.5~4cm, and the powder layer of deep baked beans is 4.5~5cm. Most of the coffee represented by anaerobic fermentation is roasted moderately, so the shape of the powder layer is mostly between the former two. )
20g deep-baked beans
Then there is the amount of water injected.
Life experience tells us that if you like something strong, pour less water, and if you want to drink something light, pour more water. The same is true for hand-made coffee, for those who pursue a solid and mellow taste, the front street recommends 1:14 powder-to-water ratio; friends who like balanced full-bodied coffee; 1:15 is recommended, if you prefer soft sweetness, you can use 1:16 for extraction.
How can I measure water without an electronic scale? No problem, although there is no scale mark on the filter cup, if you often play hand flushing, muscle memory will actually tell you the approximate amount of water used during the brewing process.
Here in the front street, we take the medium-baked Huashen as an example, with the No. 01 V60 filter cup, using 15g coffee powder and 1:16 as an example, corresponding to the need to inject 240g hot water, minus the amount of steaming (about 30g), we can divide the remaining hot water (210g) into three parts and inject them one by one.
Begin to rush blindly
The first step is to steam with a small amount of water. Qianjie has been tested, as long as the powder layer is fully wet and not repeatedly injected, most of the water consumption will fall in the range of 20g to 30g.
After the end of steaming for 30 seconds, the small water is injected into the second section (70g) around the circle, and the water injection is finished for 40 seconds and 45 seconds. The powder layer will fall on the 2amp 3 height of the entire filter cup, and then wait for filtration. Try to keep the flow steady in this step, and be careful not to rush to pull the powder layer too high.
When the water in the filter cup is almost finished, start to inject the third paragraph (70g) according to the same technique, finish the water injection in 1 minute 15 seconds to 1 minute 20 seconds, and the page is flush with the powder wall.
When the coffee liquid is nearly permeated, we repeat the last paragraph (70g), finish the injection in 1 minute and 50 seconds, and wait for all the coffee liquid to fall into the sharing pot, when the total amount of water falls to about 230g / 240g.
Get rid of the hot water absorbed by the coffee powder, and we can easily get a pot of hand-brewed coffee about 210ml.
-END-
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