Coffee brewing ratio instant coffee brewing ratio coffee powder brewing ratio

In theory, in the process of brewing extraction (the roasting degree of coffee beans is 55 SCAA 65 according to the standard), the hot water temperature in contact with coffee powder should be kept at 91 Murray 94 degrees, which we call the best extraction water temperature. Of course, this temperature range is a theoretical value, and experienced producers don't have to be too dogmatic. In practical applications, the best extraction water temperature may be lower for specific brewing utensils, or for a certain type of deep-roasted coffee beans, or for a coffee bean that is finely ground, even up to 85 MFLI 88 degrees. And vice versa. In addition, it should be noted that some auxiliary movements before the powder and water come into contact are bound to take a small amount of time, and the hot water at room temperature will have a natural cooling of 3 Murray and 4 degrees, which we have to consider.

6. Before the proper ratio of water, powder and suitable brewing equipment to brew coffee, we should determine the ratio of powder to water, how much coffee corresponds to how much water. In addition, personal taste preference is also an important standard to refer to, and the extra water absorption of coffee powder is also one of the factors that can be accurately considered (1g coffee powder may absorb 2Mel 3G). In addition, each different brewing equipment has different technical characteristics, and the coffee produced is naturally very different, some pure and light, some rich, some well balanced, some layered. We should master the brewing methods of different devices, practice alternately in daily life, compare and try, find the best brewing combination, and find the most handy equipment.

7. Accurate and gentle brewing is not only a short process, but also a highly skilled job. Within tens of seconds or minutes of contact with powder and water, the temperature is gradually changing, and the aromatic oils, caffeine and bitter substances of coffee beans will be extracted over time. How to achieve the established coffee extraction degree in the shortest possible time is critical-what we need is as much of the essence of coffee as possible and as few unpleasant substances as possible. We also need to explain the word "gentle". We remember that when we were young, we learned to ride a bike. At first, we clung to the bikes with both hands and exerted all our strength, but we couldn't control it. The harder we worked, the more we couldn't control it. Later, I know the secret: be sure to hold the faucet gently and gently, and you can control it all at once. In fact, making coffee also needs to show the kind of tenderness that "governing a big country is like cooking a small dish". In the brewing process, the limited movements such as stirring, pressing, and showering should be as gentle and gentle as possible, so that the coffee can be tamed. Making satisfactory coffee for correct grinding means that the grinding thickness must be determined by referring to the baking degree of coffee cooked beans as well as brewing extraction methods and equipment. A high level of grinding means a higher grinding uniformity, which is very good for extraction equilibrium. After a short baking period, the coffee bean flavor reaches its peak. In the case of proper preservation, the coffee beans in the first 2 weeks are considered to be in the most fresh period (especially the extraction of Espresso needs fresh), and the coffee beans in the first 6 weeks are relatively fresh. Once ground into coffee powder, more than 50% of the active flavor will escape within 5 minutes, so freshly ground coffee powder has only a short "fresh period" of 5 minutes. It needs to be ground on demand, in quantity, and in real time before extraction-make a cup of powder, don't be lazy, and any purchase of coffee powder is unprofessional.