Practical parameters of the proportion of hand-brewed coffee how to drink single-grade coffee by hand?

Practical parameters of the proportion of hand-made coffee

[heavy flavour] 1VOG 10ml Coffee Bean weight 1ml Coffee Coffee 13.5 (Bean weight ratio unboiled Water ml)

[moderate taste] 1-12-12-1-13 (I. e. 1-14. 5-1-15. 5)

[refreshing] 1-14-1-1-1-16 (I. e., 1-14-1-1-18. 5 of the Golden Cup Criterion)

The scale is right, but the brewing proportion is not right, and it is not easy to make delicious coffee. In the process of learning, we need to drink repeatedly and test the concentration. It is found that the best brewing ratio, that is, the amount of coffee beans is higher than that of black coffee, which is between 1 cup, 12 grams and 13 milliliters, which is equivalent to the four major gold cup systems in Europe and the United States. the yield of coffee beans is 14.5 grams 115.5 per gram of raw water, and it is most likely to hit the golden range of 18% 22% and 1.15% 1.35% of the "golden cup moment". Instead of brewing espresso with tangled flavor spectrum or thin coffee with too strong water flavor.

It is believed that the brewing ratio of most hand-brewed coffee lovers should fall within this range. The most commonly used hand-brewing ratio in Chongqing is 1: 12: 1: 13, that is, 1: 14.5: 1: 1: 15.5 according to the Golden Cup Criterion.

Of course, some hand-brewed coffee lovers use a more extreme brewing ratio. For example, those who like heavy flavors are often hand-brewed at 1:10 (that is, the golden cup ratio is 1-12.5), using a higher concentration to make up for the deficiency of extraction, that is, only to extract low molecular weight and medium molecular weight sour and sweet flavors, to avoid the extraction of high molecular weight bitter substances, although it can also make mellow delicious coffee, but the concentration is too high. It is not easy for ordinary people to accept, and it is too wasteful of coffee powder to be encouraged. In fact, a better coffee can be made at a more normal 1:12 (that is, a golden cup ratio of 114.5%).

Interestingly, there are also some light coffee lovers who like to brew by hand in a diluted proportion below 1:14, but do not underestimate these coffee lovers, whose taste buds may be sharper and can be appreciated in a variety of layers from the thinner coffee liquid. If you have to use 1:10 to brew in order to feel good enough, it may be that the taste is too dull and depends on high concentrations to stimulate it.

The proportion of soaking will not decrease with the increase of the number of cups.

Many coffee lovers are good at making coffee for one person, but they will be at a loss if they increase the number of people. Some people say that one more person will multiply by two, and some will use 2 grams less powder for each additional person. That is to say, if one person brews a cup of 180 ml coffee with 14 grams of powder, once it is increased to two, only 26 grams of powder (saving 2 grams of powder) can be brewed twice as much, a total of 360 milliliters of coffee. The extractable water-soluble ingredients of coffee beans account for at most 30% of the bean weight, and coffee from some producing areas may be even lower. Taste buds can talk, and the proportion of 1RU 13.8 without 2 grams of coffee powder is obviously thinner than that of 1RU 12.8. After ExtractMoJo test, the concentration of 1Rd 12.8 is 1.42%, which is significantly higher than 1.39% of 1RU 13.8.

Therefore, under the same brewing ratio, the concentration of coffee will not increase naturally with the increase of the number of cups, that is to say, at 1:12, the concentration of one cup by hand is the same as that of two cups or three cups by hand in the same period. The amount of coffee powder will not increase because of the increase in the number of cups, and there is room to reduce the amount of coffee powder. The concentration of coffee powder can be determined by itself, unless you brew it with finer coffee powder or higher water temperature, which is another matter.

In addition, if there are dozens of milliliters of black coffee left in the bottom pot, it is not impossible for some budget-conscious shops to avoid waste, they may add less powder the next time they make it. In short, trustworthy stores should be honest and do not need to offend old customers with sensitive taste buds in order to save a few grams of coffee.

The measuring cup is necessary to catch the amount of extraction.

It is worth noting that the habit of hand flushing in Taiwan is different from that in Japan, where one cup or one person share is about 120ml or 130ml, but Taiwan feels too stingy. The average store will soak 150ml ~ 180ml, and coffee players are more magnificent. One person will probably reach two cups of 240 ml ~ 260 ml.

In other words, the milliliters of hand brewing in Taiwan are random, and it doesn't matter if you drink coffee romantically, it's not a bad thing. The point is that before hand flushing, it is best to test your bottom cup with a measuring cup. The amount of milliliters of your bottom cup is 120 ml or 130 ml. If three cups are used, the difference between the two is up to 30 ml, which is enough to affect the concentration.

In addition, although the bottom pot is easy to use, but the base is too large, coupled with the glass material is easy to lose temperature, winter is still the same, in the weather below 15 ℃ after 23 minutes, and then pour the black coffee into the cup, the coffee temperature often falls below 68, not intimate enough. Prefer the hot mouth of the hand, it is recommended not to use the bottom pot, directly put the filter cup on the mouth of the smaller pottery cup or measuring cup, so that the loss of temperature of the hand will be lower, but it is important to understand the milliliter of the pottery cup, so as not to keep the temperature but lose the brewing ratio.