How to weigh the amount of coffee powder and the extraction time when making coffee by hand?

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Author: Mark Mak

Link: http://www.zhihu.com/question/20914739/answer/20156997

Source: Zhihu

1. A French kettle is different from a drip coffee.

two。 I have never used French pressure, used Philharmonic pressure, and tried a cup test. I think the amount of Philharmonic pressing powder should be about the same as that of French pressure. I use 15g powder + 200ml water. The ratio of water to powder measured in the cup is 1: 1, 19 degrees Celsius, 95 degrees Celsius, soak for 3 minutes.

3. (in terms of simple concentration, you can increase the amount of coffee or the extraction time, so specifically, what's the difference between the two?)

The difference is taste. Too long time will cause excessive extraction, the coffee powder in the bad taste (bitter taste, miscellaneous taste, etc.) will be extracted. If you want to increase the concentration, I suggest increasing the amount of powder instead of prolonging the extraction time. I use the Philharmonic pressure to cook, control in about 1 minute to finish. But it is more likely to be done by hand. Regardless of individual products, Italian style pays attention to extraction time.)

4. It is recommended that individual items do not add milk sugar, which will weaken the unique flavor of a large part of the coffee. Boutique coffee beans can do not bitter not astringent, you can try not to add milk sugar.