The most important thing in coffee making-powder quantity 1

In my understanding, I see amazing flowers in China, countless players who are interested in machinery, and many lovers who are interested in coffee producing areas.

However, when I see many people in the extraction of Italian concentration, do not cloth powder, do not control powder, or even taste judgment, I do not understand.

If it is not extracted properly, even the most beautiful flower will only spoil the coffee.

If the amount of powder can not be controlled, production and quality control will not be controlled.

And quality control can not be controlled, the so-called flavor description, snooping into the so-called coffee beans is actually impossible to talk about.

In terms of senses, you need to know the balance between sour and bitterness, and to achieve the balance between sour and bitterness, and even extract enough sweetness, on the one hand, you should know how to adjust the degree of grinding, and on the other hand, you should know how to adjust the amount of powder accordingly. (actually, there is another one, extraction time, but this is not the topic of today.)

On the question of adjusting the degree of grinding, any study of the basics of coffee (whether hand-made or Italian) is a compulsory course.

However, the problem arises, we do not talk much about powder quantity control, or just compare the mechanical standard 14g double, or powder warehouse full, "slapping" twice, wipe flat. In fact, the adjustment of powder quantity is as important as the degree of grinding. Today, I will spend a lot of space to describe the importance of powder quantity control.

In the past extraction diary (http://www.douban.com/note/212526435/), we know:

1. The concentration determines the richness of the coffee. It is the soluble matter that determines the concentration. (it is worth mentioning that XLW007 in the common sense group mentioned that insoluble matter can also increase the thickness of caffeine. I totally agree, but this time I only focus on the main cause of soluble matter.) and its calculation can be measured by a concentration photorefractometer:

TDS%= TDS/Coffee Weight the percentage of soluble matter is the gram weight of soluble matter divided by the total weight of coffee.

two。 And this part of the soluble matter comes from the amount of coffee powder. So, we can get the extraction rate (extraction yield).

EY= TDS/DOSE is the gram weight of the soluble matter divided by the amount of powder used, and we know the percentage of how much has been extracted. In most cases, whether it is Italian concentrated coffee or hand-brewed coffee, the reasonable extraction rate is 18-21%.

I went through a little review. Now, starting with the amount of powder as the core, we will see how the amount of powder affects the flavor of coffee. Before that, let's take the high-end Mazzer Robur electric grinder in the market as an example. In my previous diary, if there is no powder, there can be a difference of about 2.3g between the minimum powder and the maximum powder. Let's just take this as an example, 2.3g, there seems to be only a "10%" difference in powder quantity, how different we will be in production.

Here, we make another assumption, that is, according to the traditional production method, the extraction will be stopped as soon as we reach the double espresso of 60ml. At the same time, for the convenience of calculation, it is assumed that the coffee weight of 60Ml is all the same. This is a limitation, just for ease of understanding.

Here, the parameters we assume

The amount of powder is 1g.

Powder content 2: 19g

The weight of coffee extracted from 60ml is 38g.

And the coffee is relatively fresh and standard medium roasting. Moreover, there is no problem with our pressing powder, and the extraction is uniform.

We can get the following parameters, as shown in the figure:

Chart

Want the corresponding picture

This chart tells us

The green area represents the reasonable extraction range.

For example, when the powder content of 19g is 1, when the concentration is 9%, the corresponding extraction rate is 18%. At the same concentration, the extraction rate of 17.7g powder will be higher than that of 19.3%. The reason is obvious, coffee weight is the same, the same concentration of one is extracted with 19g powder, the other is extracted with 17.7g powder, it is obvious that 17.7g powder utilization rate is high.

But in this picture, we can see very clearly that if 17.7g powder is used and 38g coffee weight is guaranteed, the concentration cannot exceed 10.25%, even if the concentration required by espresso can reach 11%.

Maybe you need time to digest the data, but I can give you a few summaries and revelations:

Summary of the consistency of powder control

1. When the other parameters of each extraction are the same, your powder quantity can not be guaranteed to be consistent every time and reach an error of 10%. If you make a high amount of powder, it will obviously be less extracted than the one with less powder.

two。 If you don't extract enough of this, it is likely to make the coffee sour.

-Summary of fine tuning of powder control

3. If we are debugging the machine, we will judge whether the pain is balanced (of course, I assume you are a serious barista), we may not have to adjust the grinding degree first, because each time you adjust the grinding degree, you need to empty the powder that was previously squeezed.

4. As you can see from the figure, assume that the changed amount of powder steepens the EBF line (17.7g copyright-> 19g) so that, at the same concentration, you can reduce the extraction rate and perhaps make the coffee more sour and less bitter. Note that this is a possibility, and there are many factors that determine the bitter senses. But in terms of the extraction rate, it is a common method. At the same time, I would like to emphasize that it is not the sour taste or the bitter taste that is better, but to control the amount of powder in order to achieve the balance between sour and bitter.

As shown in the picture, the increased amount of powder makes the coffee that was previously overextracted become a normal extraction.

Revelation:

There is also a very important revelation, generally the same kind of coffee beans, the deeper the roasting degree, the higher the alcohol thickness corresponding to the same extraction parameters. On the other hand, in today's era of shallow baking, shallow baked espresso can reflect strong floral, citrus and other fruit flavors. But the bitter balance and the full thickness of alcohol are a great challenge. Compared with deep-roasted coffee beans, the extraction efficiency of light-roasted coffee beans is relatively low. That is, the concentration of shallow baking is often on the low side with the same amount of powder and the same extraction time. On the other hand, a low concentration can make the plumpness of light-roasted coffee a hard wound.

We can see from this picture that if only 17.7g powder is used, if it reaches 11%, it already means over-extraction. Therefore, this can more or less explain that if a small filter bowl with a small amount of powder is equipped with a coffee machine, it is not recommended to try light-roasted coffee beans. This also explains that Melbourne's shallow baking Axil uses a 22gVST filter bowl to make a double espresso! And the 22g filter bowl can actually add the powder to 25g!

As a barista, first of all, you should know how to taste and judge, and then adjust accordingly through the balance of sour, bitterness and mellow. And the amount of powder at least in this chapter can be seen, it is an important tool.

Of course, I used a 10% error to express this problem today. In fact, an error of 0.5g is enough to change the flow rate, and if you can limit your powder to less than 0.3g, you may:

1. Make each cup of coffee consistent.

two。 Accordingly, learn to fine-tune and adjust its flavor.

3. Combined with the amount of powder adjustment, and then understand the impact of grinding degree and extraction time on the flavor of coffee, you can give coffee production more control.

In the next chapter, I will take the development of Australian boutique coffee production as the axis and talk about how they control the amount of powder.

The scraper invented by Scottie four years ago also led to the study of powder quantity control in the later stage.