Introduction to the difference between the standard dosage of coffee powder in siphon pot

Roughness is a good way to control bitterness, because the finer the grinding, the higher the extraction rate, the easier it is to extract high molecular weight bitter substances such as chlorogenic acid, quinic acid, caffeine and carbides. On the contrary, if the grinding is too rough, the lower the extraction rate is, the more difficult it is to extract the astringent bitter substance with high molecular weight, but the sweet taste with middle molecular weight may remain in the coffee grounds because of insufficient extraction, which is a waste. Therefore, baristas should pay attention to whether the thickness of the powder is normal every day. Too thick or too fine will cause abnormal extraction and affect the flavor of coffee.

The degree of grinding of all kinds of bubble cooking methods, from coarse to fine, in the following order:

French filter kettle (rough grinding), electric drip pot (medium), hand punch, siphon pot, desktop smart filter cup (medium), mocha pot (medium), espresso (fine), Turkish coffee (very fine).

According to the European Fine Coffee Association (SCAE-Speciality Coffee Association of Europe), the rough grinding of the French filter pot indicates that each bean is crushed into 100,300 particles, each about 0.7mm in diameter. In the medium rough grinding of the electric filter pot, each bean is ground into 500 grains of 800 particles, with a diameter of about 0.5 mm. Moderately ground by hand and siphon, each bean is ground into 1000 to 3000 particles with a diameter of about 0.35. The fine grinding of espresso in which each bean is ground into 3500 particles with a diameter of about 0.05mm. Turkish coffee is ground into a flour-like ultra-fine powder, with each bean ground into 15000 to 35000 particles. Generally speaking, the fineness of coffee powder cooked by siphon can refer to the thickness of "ultra-fine granulated" sugar sold on the market. According to the use of filter paper or filter cloth, adjust the thickness of the powder, the use of filter paper coffee powder needs to be finer than using filter cloth; you can adjust the taste of the final coffee liquid by adjusting the thickness of the powder.

two。 Siphon pot is generally divided into 2 people, 3 people and 5 people, each person's standard is 120ml water, how much coffee powder do you add? Gouache ratio 8:1-17:1, that is, 15-7 grams are fine. (remember it's the ratio of water to coffee powder, not the ratio of coffee liquid to coffee powder)

3. Dry the lower pot with a dry cloth (to prevent uneven burning of the lower pot), fix the filter with filter cloth or filter paper with a hanging chain, and make sure it is well fixed and in the center position. If it is not fixed well, the water temperature of the upper pot will be too high.

4. Fill the lower seat with hot water (not boiled water, which can reduce the heating time). Insert the upper seat obliquely into the lower seat and heat. When the bubble becomes bigger (definitely not boiling), insert the upper pot vertically into the lower pot; you can also directly add boiling water (if it is boiling water, the fire must be low at the beginning to prevent the upper pot from spraying water) or warm boiling water into the lower pot, so that you can insert the upper pot directly and then start heating, so that the temperature of the water reaching the upper pot is not the same.

5. The water rises into the upper pot, and about 1/3 of the water enters the upper pot and begins to use a thermometer to measure the temperature (if the bubble through the filter screen covered with filter cloth or paper is too large when the water rises, it is not a scattered small bubble, that is, the filter is not fixed or in the center, and can be adjusted with a wooden spoon) When almost all the water enters the upper pot, the water temperature should be 90-95 degrees. 92 degrees is the golden temperature. If the temperature is too low, you can continue to heat it. At this time, the rest of the water in the lower pot has already boiled, and the coffee liquid in the upper pot is kept from falling by steam pressure. (you can adjust the amount of coffee extract by adjusting the water temperature and adjust the taste of the coffee liquid.)