Cup quantity and dose pressed powder water absorption rate extraction temperature Italian coffee bean powder water contact time

Cup dose and dose

If you make a large cup of milk coffee, it is OK to drink a small dose of concentrated milk alone, pour in 300ml milk, and the concentrated flavor is immediately diluted. At this point, you need to increase the amount of powder (to get more concentrated dose) to enhance the concentrated flavor of the milk coffee.

On the contrary, pure black coffee or small-dose milk coffee need to reduce the amount of powder.

The milk coffee in many boutique cafes is too concentrated. If you reduce the concentration, the taste will be better. You can choose the amount of powder according to the amount of milk without changing the flavor of the milk coffee. Another reason for changing the amount of powder is the size of the powder bowl. Different manufacturers of powder bowls have a rated quantity, fine-tuning one or two grams of dry powder, you can get the best product. (that is to say, the powder quantity is fixed in the design of the powder bowl, but the production process)

The amount of powder should not be too high, or you will encounter the watershed. Buckle the handle up and take it off, and you can observe whether the powder has touched the watershed, and if you do, you have to reduce the amount of powder. Excessive amount of powder will not bring more concentrated liquid, but can only lead to insufficient or uneven extraction. Take a look at pressed powder. If it looks like mud after extraction, it does not mean that the extraction is not good, it just means that there is too much space between the powder and the water distribution network. This situation means that your powder is much lower than the rated powder, of course, it may also be because you press the powder too much.

If you insist on making more powder than the rated amount of powder, it doesn't matter, except that the concentrated quality will get worse.

Powder quantity-the weight of dry powder in the powder bowl

Output-weight of concentrate

Time-

The amount of powder plays the role of timpani in the whole concentrated extraction, where does the concentrated liquid come from without dry powder, and the amount of dry powder determines the direction of your concentrated flavor. The amount of powder can be 5g or 30g. But usually we fall at 18-21g.

No matter how good you may be in the future, the first step is to determine the amount of powder. With this in mind, the following is simple:

How much coffee liquid would you like to extract?

The more powder, the more can be extracted, and vice versa.

If you choose the amount of extraction powder, double the coffee powder and double your extraction solution. As long as the ratio of powder to solution is the same, the flavor of the coffee will be the same.

Do not change the amount of powder to adjust the flavor!

Do not change the amount of powder to adjust the time!

Do not change the amount of powder to adjust the concentration!

The only prerequisite for changing the amount of powder is to get less or more concentrate (the ratio of powder to liquid is the same! )

Why not make things easier?

Changing the amount of powder will change the flow rate, water absorption rate of pressed powder, extraction temperature, amount of extract, extraction concentration, and extraction uniformity, or other variables that we do not know.

If you still want to change the amount of powder, you will fall into a situation where we have no idea what is going on. A fixed amount of powder will make things easier.

Remember: the amount of powder can only be changed in this case, in order to get more or less dose of concentrated liquid. The rest of the situation must not be changed! )