When making coffee, the ratio of coffee to water the ratio of coffee powder to brown sugar

Before discussing coffee water powder ratio, let us briefly understand the following two concepts. As mentioned earlier, the formation of coffee lies in the fact that water brings out soluble substances in coffee powder, so it becomes coffee, and changing the amount of soluble substances can adjust the taste of coffee.

1. Extraction rate of coffee

Coffee extraction rate refers to the proportion of soluble substances dissolved in coffee powder in quantitative coffee powder. For example: we now have 10g coffee powder, water through 10g coffee powder, was dissolved out of 3 g soluble substances, then the extraction rate of 10g coffee powder is 3 g/10g*100%=30%. Chen Lei: The influence of coffee water powder ratio on coffee taste

2. Concentration of coffee

The concentration of coffee refers to the proportion of soluble substances in a cup of coffee to the whole coffee. For example, if we have a cup of 100g coffee, the soluble substances in the coffee are 3 g, then the concentration of this cup of coffee is 3 g/100g*100%=3%.

Third, the effect of water powder ratio on coffee taste

After understanding the above two concepts, it is easier to understand the impact of coffee water powder ratio on coffee taste. As mentioned in the previous article, the two factors limiting the taste of coffee are the extraction rate of coffee and the concentration of coffee. A cup of coffee suitable for standard coffee must meet two conditions, namely: the extraction rate of coffee should be 18%~22%, and the concentration of coffee should meet 1.15%~1.35% if it is filtered coffee, and the concentration of coffee should meet 8%~11% if it is espresso.

We make several assumptions based on these two concepts:

1. Increase the water powder ratio of coffee, for example, from 1:18 to 1:15; Other variables remain unchanged, the two proportions of coffee powder in the same time, the soluble substances extracted should be the same amount, then, the same amount of soluble substances/coffee powder weight, we will find that the more coffee powder, coffee extraction rate will be lower, the corresponding coffee taste will be more inclined to insufficient extraction, taste will be sour, sweet, aroma will be insufficient, coffee in the mouth will feel like water.

2, contrary to the previous point, we reduce the proportion of coffee powder, for example: from 1:15 to 1:18, and finally we will find that the extraction of coffee will be biased towards excessive, coffee will appear relatively bitter, miscellaneous taste, lack of aroma, coffee in the mouth feels very rough, or there will be miscellaneous taste, astringent taste.

Of course, the proportion of water powder mentioned above is only an example, only a relative value, not really this proportion of water powder will make coffee problems. The above is a description of the effect of coffee water powder ratio on coffee taste from the relationship between coffee water powder ratio and extraction rate. The following is actually a problem unrelated to the proportion of gouache.

Suppose, after we make a cup of coffee, we add water to it, thereby changing the strength of the coffee. In this case, the coffee taste does not appear to be watery or under-extracted, but only the coffee concentration is reduced. But the aroma and taste will still be full.

At this point, the influence of coffee powder ratio on coffee taste is shared with friends. If you have any questions or different opinions on this article, Chen Lei welcomes you to communicate together.

Chen Lei: The influence of coffee powder ratio on coffee taste