How to flush out a golden cup of coffee extraction criteria
Coffee
Brewing time:
a. French pressing: the powder is coarse and soaked for about 5 minutes.
b. Hand brewing pot: the cooking process is about 3 minutes
c. Siphon pot: the cooking process is about 1 minute.
d. Espresso: 30ml espresso extracted in 30 seconds
Coffee bean consumption:
1. Coffee beans: about 6ml. 7 grains are 1g.
two。 Measuring bean spoon: 10g a flat spoon of powder
3.10g powder with 160g water = 1:16 (ratio of powder to water)
By mastering the golden cup law, you can adjust the variables according to your preferences to achieve your favorite flavor.
The reason for the failure of coffee extraction is that there are too many variable factors, so it is necessary to reduce the variable factors in order to get a good cup of coffee. such as: coffee bean grinding thickness, grinding time, flavor loss during grinding, grinding dosage, water quality, water temperature, water quantity, filter medium, brewing time, coffee bean quality.
Coffee brewing according to the use of different variables also change, need to learn to operate one by one, skilled operation, skilled control.
Grinding thickness of coffee beans:
French pressure: each coffee is ground into 100Muth300 coffee powders, about 0.7mm powder in diameter, that is, about the size of No. 2 granulated sugar.
Hand-made pot: each coffee is ground into 500 Mel 800 coffee powders, about 0.5mm powder in diameter, that is, about the size of coffee with sugar particles.
Siphon pot: each coffee is ground into 1000Mel 3000 coffee powder, about diameter 0.35mm powder, that is, about the size of food refined salt particles.
Espresso: each coffee is ground into 3500 coffee powders, about the diameter of 0.05mm powder, that is, about the size of flour particles.
SCAA standard cup timing coffee powder grinding, 70mur75% passed the uniformity of the standard sieve 0.85mm, about a little thicker than the French press.
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Chinese coffee beans origin grade flavor description processing method grinding scale variety introduction
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