Fine Coffee study on the amount of Coffee Powder in brewing Coffee

In the second article, we mentioned the scraper, which allows you to control the amount of powder, but the disadvantage is that it will waste the amount of powder.

In fact, it also has a limitation, if a filter bowl can hold 18g powder, the scraper can only control the amount of powder by scraping off the powder. So the upper limit of the powder bowl of 18g is only 18g.

Of course, some baristas know that by tapping a filter bowl filled with coffee powder, you can make the coffee powder sink, thus increasing the amount of coffee powder.

But what many people may not know is that about 10 years ago, most baristas had never heard of the concept of powder addition (updosing). In fact, Australia's only world champion, Paul Basset, won the first place by adding powder in 2003, and the then Tim Wendelboe (world champion in 2004) questioned it.

The final result is that the coffee is judged by the taste of the coffee, and it is not said that the powder can only be filled with 14g.

From the point of view of my cognition, in fact, it was at that time that most of the weight began. (http://www.douban.com/note/219055440/ I have already mentioned the importance of big fans in the first chapter.)

Yes, it's a little messy. Before I talk about it, let me help you sort it out again.

1. If the grinder is set, the parameters of the coffee machine are constant, the same coffee beans are used that day, and conceptually, the only thing that can change the coffee extraction is the amount of powder.

two。 The flow rate of coffee can be changed when the amount of powder is more than 0.5g, and the taste will be basically the same when the amount of powder is less than 0.3g.

3. We need a way to control the amount of powder. Because now the vast majority of grinders on the market are unable to control the amount of powder within this general reference. (reference article http://www.douban.com/note/199377799/)

4. Scottie invented the scraper in 2006, which controls the amount of powder by different radians.

5. The defects of scraping have shown that it is impossible to add powder and is easy to be wasted.

6. The knock or handle of Paul Basset makes it possible for us to have a large amount of powder.

In view of point 4, different radians relatively control the amount of powder, and point 6, can the amount of powder be controlled by addition rather than subtraction?

Here's the way:

Suppose:

If in the middle of receiving the powder, pier 1, and then pick up the powder, then the powder piled up a hill, and then pier 1. We can call it 11 for short.

If you receive half of the powder, do not pier, and then finish the powder, at that time the powder is still piled up a hill, and then a pier. We can call it 01 for short.

So obviously, 11 will be a little bit more pink than 01. How much is it, depending on the size of the powder bowl? But in general, it will be adjusted at about 0.2-0.3g.

Then, if in the middle of receiving the powder, pier 1, and then finish the powder, at that time the powder is still piled up a hill, and then pier 2. We can call it 12 for short.

Because when there is a hill, the pier is heavier than half the powder, then 12 will be about 0.2g more than 11.

In short, the number of piers can be fine-tuned.

Because the pier filter bowl makes the powder on the filter bowl sink, which means you can hold more powder. The more you build, the less you will wipe off the excess powder.

The proportion increases from 00,01,10,11,21,22, so that you can control the amount of powder accordingly. For example, you find that at 01, your flow rate extracts the espresso of 25ml in 22 seconds, and you find that the texture is thin. Then maybe you can try to increase the amount of powder a little to increase its texture and consistency before adjusting the grinder. Then the easiest way is to change the original 01 to 11, then your flow rate will be slightly slower, because the amount of powder has increased slightly.

This system may seem a little complicated just now, but when you really understand and master it, you basically don't even need an electronic scale in addition to taking notes. Moreover, it allows you to quickly adjust the flow rate you need.

Of course, before this operation, here are a few essentials to master

1. The strength of each pier should be the same.

two。 Wipe the powder flat every time, because if there is any pressure to go down, more powder will be filled virtually.

3. The action of powdering should be the same every time. If you wipe off the excess powder with an arc, it naturally means that you wipe off more powder than in a straight line.

I understand that the above three points require a lot of practice. But keep in mind that if 0.5g can significantly change the flow rate, then any of the above three points can easily make your powder quantity more than 0.5g error. In the world competitive competition, 0.3g is the target value of barista training.

But on the contrary, if you master this technology, you will find it very beneficial. Because you can fine-tune your powder almost at will. And be consistent. In fact, in Australia in the past decade, the technique may be slightly different, but all the contestants have used this method, including Scottie himself.

Scottie won the WBC competition in 2010 and no longer uses scratches. It depends on the "pier" way.

At the same time, the advantage is that when one barista takes over from another barista, it is easier to tell the next barista 11 than to tell him the actual weight of powder. Perhaps the strength of the two baristas is different, but only a little adjustment is needed to ensure the consistency of the powder quantity.

I understand that this topic is much more boring than the diary of interviewing the coffee shop. But if you are a barista, you have to participate in the competition, no matter what method is used, the consistency of powder quantity is something you must master. This is not only the guarantee of the successful completion of the competition, but also the basic requirement of your quality control consistency in the coffee shop.

Just like the title Last but not least, this is the end of the powder measurement trilogy. But I believe that in the future, with the development of science and technology, the improvement of the grinder, and the more profound understanding of coffee, there will be a more scientific coffee extraction system. But the essence remains the same, that is, how do you steadily give your customers, your judges a good cup of coffee. At this point, you and I all need to keep pace with the times.

Finish

Postscript, the North American system is slightly different, more to adjust the grinder to fix the amount of powder. But the pier's approach is still widely adopted. It will be discussed in detail later.

What is interesting is that when I was going to write this diary, my friends asked me why I wanted to compete and why I shared the core knowledge. What I just want to say is that I really don't want to see a lot of young players adjust the machine and the coffee extract can't be dripped out on the stage. such a competition is meaningless. And the control of powder quantity, according to my observation over the past few years, is the weakness of many Chinese coffee players.

More importantly, I have witnessed the exchange and sharing of coffee circles in Australia since 2007. In the critical period of the game, regardless of the door, without reservation. If, during that period, technology still played a more important role, then Australia has done an excellent job in this respect, and the core of it is this sharing. You know, around 2009, Matt Perger was an 18-year-old hothead. With our mutual help, 2011 has become the third runner-up in the world. This is all brought about by a small team and a big environment.

When we complain that others are ignorant and naive, why not share what we know to those in need? After all, every contestant doesn't want to risk becoming cannon fodder, and not everyone who runs a coffee shop tries to provide coffee quality without knowing what to do. From my cognitive view, and values, the significance of competition lies in communication and sharing.

After talking about the concept of extraction, Michael Philips smiled at the young barista in the coffee shop.

"I know, you know, he also knows that everyone can make good coffee and make money, won't everyone be happy?"