Introduction of the ratio of freshly ground coffee to water in the French kettle

Introduction of the ratio of freshly ground coffee to water in the French kettle

1. The ratio of coffee powder to water used (1: 15: 20) is usually chosen as 1:18, which is adjusted according to the taste. )

two。 The thickness of coffee grinding (sugar thickness, about 0.86 mm)

two。 The contact time between coffee and water (the soaking time of coffee powder in water is about three minutes)

4. The temperature of the water (92-96 degrees).

The gold cup extraction criterion of dripping coffee is summarized and summarized on the basis of long-term practice. In the field of coffee, the research of SCAE and SCAA is the most thorough and authoritative. Therefore, for a layman like me who lacks the spirit, ability and conditions to delve into it, borrowlism is the simplest solution. The so-called "golden cup extraction criterion" is basically the content of the red font above. It's not hard to remember. Looking back at this blog post, you only need to look at the red font.

The French kettle is usually called the tea maker, so is the French kettle really only used for making tea? The answer is no at all! In fact, if you want to choose the most practical coffee entry equipment, French pressure will not be at the top of the pack, but it must be among the top three. Its ease of control over time and the convenience of observation are unmatched by other brewing instruments.

The time is the easiest way to control the playing kettle, but the same condition of beans, grinding, and different water temperature have different effects. Generally speaking, the longer the time, the stronger the taste, but it is prone to bitterness, astringency and miscellaneous taste. However, when the five major factors of coffee change, the control time will have unexpected results: for example, deep-roasted beans will get great aroma and sweetness if the time is shorter, while light-roasted beans need a little more time to extract acid and aroma.

Observe the condition of beans, because French pressure is the easiest equipment to concentrate on the condition of beans. You can look at the amount of crema of coffee after contact with water, and the coffee suspended on the surface of the water slowly sinking, observing these phenomena can not only learn more about beans, but also have a better understanding of other equipment.