How to make coffee beans that are less than 10 grams? What are the most economical ways to brew coffee beans?

Just like the powder bowl of espresso, the filter cup of hand-brewed coffee has the right amount of powder. For example, the suitable powder content of model 01 filter cup is more than that of model 02 filter cup. When the amount of powder we use is not in these ranges, there will always be something wrong with the brewed coffee, either with a light taste or a bitter mixed taste.

The specific reason has also been mentioned in the article before, because the amount of powder affects the thickness of the powder layer and the amount of water, which will have a direct impact on the extraction. When we use the same way to brew the amount of powder outside the recommended range, coffee is prone to underextraction and excessive extraction due to the deviation of extraction efficiency. So there is the article "how to use a small filter cup to make a large amount of powder". Now that we have finished talking about how to make a large amount of powder, Qianjie today will share how to make good coffee when the amount of powder is less than 15g (per person). Because very often, a bag of coffee beans will end up with a few grams, which is not enough for a single serving of coffee, and there are no other beans that can be combined with it. If we don't want to throw them away and cause waste, we have no choice but to brew them and extract their full value.

There are too few coffee beans, how to make them taste good? Generally speaking, when the amount of powder is too small, the coffee we brew out is often prone to insufficient extraction. Because, as Qianjie said, the amount of powder affects the amount of water and the powder bed. The less powder we use, the less water we need to inject, and the thinner the powder bed.

If you continue to brew in the original way, not only will the hot water be filled up quickly, but the coffee liquid will also be permeated before the coffee flavor is dissolved. The final coffee will be light in taste and thin in taste because the hot water is not in contact with the coffee powder for a short time. It's more than that! If you use a tapered filter cup, it will also reduce the area of coffee powder on the surface because of the characteristics of the tapered filter cup, making it easier to inject water to the edge of the filter cup to form bypass water. This move not only reduces the amount of water in contact with coffee powder, but also makes the concentration of coffee liquid further diluted, making it even worse.

To sum up, we can see that the core reason for not making a good "low-powder coffee" is that there is too little water, the speed of launching is too fast, and there is not enough extraction time. If a tapered filter cup is used, the surface area product of the powder bed is too small. Although it may seem troublesome, in fact, these problems are easy to solve, after all, it is the problem of water injection and extraction efficiency. So when you want to cook far less than the recommended amount of powder in the filter cup, you might as well refer to the two cooking ideas below the front street.

The first kind is more suitable for friends with better water control ability! If you can control the flow so that the hot water is concentrated in a small area of the powder bed and will not be injected to the edge of the filter cup, then we only need to change one parameter when cooking. That is-- fine grinding. Raising the water temperature is also a good correction scheme, but fine grinding can bring us a more complete extraction. Because it can not only improve the extraction efficiency, but also increase the resistance of the powder bed due to the reduction of particles, so that the launching speed becomes slower, so that water and coffee powder have more contact time, and the flavor can be dissolved more completely.

Qianjie used the 01 model V60 filter cup to test the minimum amount of powder, and the final data was "7g", that is, the minimum amount of powder used for this filter cup was 7g. No matter how little it is, it will be very difficult to cook, and it will not be enough to drink, so there is no need for testing. Therefore, the following sharing Qianjie will use 7g powder for demonstration. If the amount of powder cooked in Qianjie is 7g, then in the case of high proficiency in water control, Qianjie will adjust the grinding degree to about 1 degree finer than 15g powder. For example, if the grinding used in Qianjie for cooking 15g shallow baked beans is 10 degrees of ek43, then the grinding degree used for cooking 7g powder will be 9 degrees, and other parameters remain the same, the water temperature is still 92 °C and the ratio of powder to water is still 1:15.

The cooking method is also three-stage, but we have to use a small water flow throughout the injection, so that the cooking time can be extended and the hot water can be fully in contact with the coffee powder. The amount of hot water used in the first stage of steaming is still twice that of powder, 15ml, steaming for 30 seconds; when the steaming is over, we inject 45ml hot water around a small circle and a small flow, be careful not to use large water flow, and do not inject hot water on the edge of the filter cup. After the coffee liquid has completely flowed into the pot, we will inject the remaining 45ml hot water in the same way, and then we just need to wait for the coffee liquid to finish, and then we can remove the filter cup and finish the extraction, which takes two minutes.

If your friends are new to hand-brewing coffee and have little confidence in their ability to control water, you can try the second plan in front of the street, which is used when you hang up your ears: a small amount of water multiple times.

The parameters are the same as those used when cooking 15g powder, there is no need to fine-tune the grinding, because we will greatly extend the extraction time. First of all, we still wet the powder bed with twice the amount of water (15ml) for a period of 30 seconds; after steaming, we use a small flow to make a small circle and inject 30ml hot water; when the coffee liquid is filtered, we inject 30ml hot water again in the same way; similarly, after the coffee liquid has flowed, the remaining 30ml hot water is injected in the same way; finally, we just need to wait for the coffee liquid to finish. The extraction time of this method will be about 2 minutes and 20 seconds, which is about 20 seconds longer than the former.

Both of these methods can ensure that the hot water has enough time to come into contact with the coffee powder, and then bring out the substance in the coffee powder "intact". The taste is no different from that made with 15g powder, but with less liquid. Two mouthfuls are finished. But not to mention, this is also a very bean-saving way of cooking. When we do not want to drink too much coffee at one time, we can use these ways to brew a cup of coffee with a small amount of liquid to satisfy the mouth, which is also a good choice.

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