Why is the ratio of gold to powder to water in hand-brewed coffee 1:16? What are the gold cup extraction standards?

Most customers who arrive at the store will consult the corresponding brewing parameters on Qianjie after purchasing coffee beans, such as water temperature, grinding, and powder-to-water ratio.

However, when the current street often mentions the ratio of 1:15, some friends are occasionally surprised, because coffee shops on the market use a ratio of 1:16 to make coffee. Like yesterday, a friend said: I think everyone uses 1:16, and I thought 1:16 was the best golden ratio for hand-brewed coffee. Not to mention, on a certain level, 1:16 can indeed be said to be the golden, powder and water ratio of coffee. Some time ago, Qian Jie just shared the concept of "Golden Cup Extraction" with you. Here is a brief introduction to Qianjie. If you are interested, you can click on the link to learn for yourself! We all know that soluble matter in coffee is limited, accounting for only 30% of the weight of beans! Dr. Lockhart conducted a survey based on this finding, and found that the extraction rate and concentration of most people's favorite coffee are concentrated in a range: the concentration will be between 1.15% and 1.35%, and the extraction rate is between 18% and 22%. Therefore, extraction that can control the concentration and extraction rate of coffee within this range is called golden cup extraction, and such a cup of coffee can also be called golden cup coffee.

Then people made a gold cup extraction chart based on this guideline. This picture shows the relationship between the powder-to-water ratio and concentration and extraction rate. Simply put, we can know from the picture below what kind of powder-to-water ratio is the easiest to make out the golden cup coffee. The powder-to-water ratio of 1:16 is what is shown in the picture. We can easily rush out a powder-to-water ratio of Jinbei coffee with pleasing concentration and extraction rate, so 1:16 can naturally be called the golden powder-to-water ratio. But what we need to know is that, as Qianjie has always emphasized, the concept of gold cup extraction can only be used for our reference and cannot be fully applied. Coffee within the extraction range of the gold cup may not be good, and coffee outside the extraction range of the gold cup may not be bad. The same is true for the ratio of powder to water in coffee.

The ratio of powder to water mainly determines the coffee concentration. At the same extraction rate, the larger the ratio, the stronger the coffee will be, and the smaller the ratio, the weaker the coffee will be. Everyone's taste preferences are different, so it can be said that the ratio of gold to powder to water in everyone's mind is different. For example, some friends like to drink coffee with a lower concentration and easier to drink. So for such friends, the ratio of powder to water of 1:17 to 1:20 will be more suitable for them; while some friends like to drink coffee with a higher concentration and a more concentrated taste, then for them, a ratio of powder to water of 1:14, 1:10, or even a concentrated ratio of 1:2 will be more suitable for them.

The reason why Qianjie chose the ratio of powder to water of 1:15 is because the concentration of the coffee washed out at this ratio will be slightly higher, and the flavor and taste of the coffee will be more concentrated, so we will be able to better drink the coffee. Flavor characteristics. In addition, a higher concentration can also improve the taste of the coffee, making the coffee taste more solid and the texture better. Qianjie will prefer this kind of coffee. However, with the powder-to-water ratio alone, we cannot make a cup of delicious coffee. It still needs to be matched with other parameters to obtain a suitable extraction efficiency, so as to make a cup of coffee with suitable concentration and extraction rate.

Take Qianjie as an example. In most cases, Qianjie uses a ratio of powder and water to brew coffee at a ratio of 1:15, and then adjusts other extraction parameters according to the different roasting degrees of beans. For example, when making medium and light roasted coffee such as Qianjie Essei Huaquai and Panama Poquet Rose Summer in the bean list, Qianjie will use hot water at 92°C and a No. 20 sieve of 75% to 80%. The sieving rate (fine sugar) will be controlled at 2 minutes. The coffee brewed in this way not only has the right concentration, but also has the right extraction rate. When drinking, you can clearly taste the floral and fruity charm of the coffee.

Then if your brewing objects are Brazil Queen's Estate and Sumatra Golden Mantelin in the Qianjie Bean List, then you need to reduce the water temperature to 88°C, grind and thicken it to 70%~75% of the No. 20 sieve. The rest of the ratio and time are the same as the former. The deep-roasted coffee brewed in this way can not only obviously drink the flavors of deep-roasted coffee such as chocolate, hazelnut, and caramel, but we can also taste the obvious sweetness after swallowing, which is very comfortable. So, the above is all the content shared on Qianjie this time. In general, as long as you like it, no matter what kind of powder-to-water ratio, it will be the best golden powder-to-water ratio for you! It's that simple ~

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