Powder/water ratio concept of single-ingredient coffee Powder/water ratio of mantnin
The horizontal axis is the extraction rate.
The longitudinal axis is the concentration
Suppose the coffee powder is 20g.
Then within the scope of the golden cup
When the concentration is 1.35% and the extraction rate is 18%
The resulting coffee liquid should be 20,18% 1.35% 266g.
The extraction rate increased from 1.35% to 22%.
The obtained coffee liquid is 20,22% scratch 1.35% coffee 325g.
When the extraction rate is kept at 22%, the concentration will be 1.15%.
The resulting coffee liquid is 20: 22% scratch 1.15%: 382g.
The concentration remained unchanged at 1.15% and the extraction rate decreased to 18%.
The liquid of the obtained coffee is 20,18% scratch 1.15% coffee 313g.
It can be seen from the picture that the coffee liquid floats between 266g and 382g in the golden cup.
Because it is a little less at the edge of the gold cup, it will cause the extraction to be too insufficient, too concentrated and too light.
Therefore, the intermediate value of 324 between 266g and 382g is reasonable.
Fit into the formula
Set the weight of coffee powder to x
The resulting coffee liquid should be
Xcircle 0.18Universe 0.0135mm 13x
Xcircle 0.22 inch 0.0115mm 19x
Get the intermediate value between 13x and 19x
16x
So come to the so-called conclusion
The best ratio of powder to liquid for cooking is 1:16.
The text of this article is reproduced on the Internet.
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