Guide to the ratio of water to powder for hand-brewed coffee! How much water does it take to make 15g of coffee powder by hand? What is the ratio of powder to water in coffee?

The ratio of powder to water is an important parameter when making coffee, which refers to the weight ratio of coffee powder to water. For example, the powder-to-water ratio at 1:10, in a broad sense, refers to 1g of coffee powder and 10ml water. As the proportion will have a direct impact on the taste and taste of a cup of coffee, learning how to find the right powder-to-water ratio is also an important part of making a good cup of coffee. And this is also a question that friends often ask in the front street: "what should be the powder-to-water ratio of hand-brewed coffee?"

It is not difficult to find the right powder-water ratio to make good coffee, but the first thing we need to know is what the powder-water ratio affects.

How does the ratio of powder to water affect coffee? It can be said that the greatest effect of powder-water ratio on coffee is "concentration", which can not be done by other parameters. When other parameters are fixed, the smaller the proportion of powdered water is, the lower the coffee concentration is, and the larger the proportion of powdered water is, the higher the coffee concentration is. It may be a little hard to understand, but let's share a previously done experiment on Qianjie here: under the condition that all other parameters are fixed (including time), three pots of coffee are brewed using 1:10, 1:15 and 1:20 powder-water ratio respectively. Then the concentration was measured by the concentration meter, and the coffee concentrations of the three were 1.93%, 1.35% and 1.04%, respectively. It can be seen that the more water we use, the lower the coffee concentration.

Concentration refers to the proportion of coffee substances and water in coffee. The higher the concentration, the higher the proportion of coffee soluble matter in coffee, and vice versa. These substances are the main source of the taste and aroma of coffee, so we can understand that the higher the concentration of coffee, the stronger the taste and aroma of coffee. Combined with the explanation of the powder-to-water ratio, we can conclude that the greater the proportion of powder we use in extraction, the higher the concentration of coffee, and the stronger the flavor of coffee (and vice versa). If the best powder-to-water ratio is judged on the premise of our personal taste preferences, then we just need to find the proportion that suits our own taste. Assuming that our taste is relatively heavy, then we can choose a larger proportion of powder to brew a cup of coffee with a strong flavor. And if our taste is relatively light, we can choose a small proportion to brew a cup of light coffee.

Qianjie here for everyone's reference, whether it is the daily products of the store or the cooking and sharing in the article, the proportion of powder and water used in Qianjie is mostly 1:15. Because the coffee brewed with this ratio is neither too strong nor too weak, it is a concentration with a wide audience. Then you can use this number as a reference standard. If you prefer stronger coffee, you can increase the powder-to-water ratio to 1, 13, 14, 1, 14, and if you prefer lighter coffee, you can adjust it to 1, 16, 1, 17. But the coffee had better not be too strong or too light, because the coffee with too high concentration will make the taste and aroma too concentrated, making the coffee unacceptable. On the other hand, the light coffee will taste more like a cup of coffee-flavored water (it will be very thin) because the taste and aroma are not so obvious.

And then! We also need to know that the increase or decrease of water does not only affect the concentration of coffee, it will also affect the extraction rate of coffee. Because water acts as a solvent in extraction, the flavor substances in coffee need to be brought out through water. Therefore, when other parameters remain the same, the more water used, the more substances will be dissolved, and vice versa. At the same time, the amount of water will also affect the extraction time, the same flow size will have different injection time due to different water volume, the longer the extraction time, the more flavor substances will be dissolved, and vice versa.

Combining these two points, we can know that the amount of water affects the extraction rate of coffee. The extraction rate of coffee is generally believed to be in a good range, that is, 18% to 22% of the gold cup extraction (not absolutely, but for reference). If we want the extraction rate to fall within this range when the amount of water is changed, then other extraction parameters need to be adjusted. Only in this way can we extract a pot of good coffee with the right concentration and extraction rate. The parameters of hot shallow roasting coffee in Qianjie are as follows: 15g powder, 1:15 ratio of powder to water, 92 °C water temperature, 10-scale grinding of ek43 and extraction time of 2 minutes. If we want to adjust the ratio of powder to water to 1:10 to make a stronger coffee, we have to fine the grinding of the coffee powder or increase the temperature of the water when brewing, or extend the extraction time. Only in this way can the coffee get enough extraction rate to ensure that high concentrations of it can bloom the same taste.

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