Hand-brewed coffee gouache proportion powder thickness standard coffee pot which brand is better

Hand-brewed coffee gouache proportion powder thickness standard coffee pot which brand is better

This 18% 22% 30% * (60% 70%), that is, the maximum extractable rate of coffee is 30%. Extraction of 6% 70% is the best flavor of coffee. Why don't I write 18% 22% directly, while around 60% 70% of 30%? when we are brewing a cup of coffee, we can imagine how to extract the best flavor of 60% from the maximum extract of coffee. In other words, 10 g coffee powder can extract up to 30% (3G) of coffee soluble matter, but we expect the best extract 18%-22% (1.8-2.2 g).

In addition, how much hot water these extracts will dissolve in, this is the coffee concentration, the optimum coffee concentration is between 1.0 and 1.5%, less than 1.0% light and tasteless, it is better to drink boiled water, if the coffee concentration is too strong more than 1.5% (for dripping coffee), it's not a good taste. The best Gold Cup concentration of dripping coffee is 1.2%-1.45%. Too light or too strong coffee concentration is not good taste. American flavor: coffee with a relatively light concentration, so the TDS of a cup of American coffee is about 1.2-1.3%. European flavor: generally speaking, the concentration of European coffee is a little stronger, so the TDS of a cup of European coffee is about 1.3 to 1.45%.

It is believed that the brewing ratio of most hand-brewed coffee lovers should fall within this range. The most commonly used hand-brewing ratio in Chongqing is 1: 12: 1: 13, that is, 1: 14.5: 1: 1: 15.5 according to the Golden Cup Criterion.

Of course, some hand-brewed coffee lovers use a more extreme brewing ratio. For example, those who like heavy flavors are often hand-brewed at 1:10 (that is, the golden cup ratio is 1-12.5), using a higher concentration to make up for the deficiency of extraction, that is, only to extract low molecular weight and medium molecular weight sour and sweet flavors, to avoid the extraction of high molecular weight bitter substances, although it can also make mellow delicious coffee, but the concentration is too high. It is not easy for ordinary people to accept, and it is too wasteful of coffee powder to be encouraged. In fact, a better coffee can be made at a more normal 1:12 (that is, a golden cup ratio of 114.5%).

Interestingly, there are also some light coffee lovers who like to brew by hand in a diluted proportion below 1:14, but do not underestimate these coffee lovers, whose taste buds may be sharper and can be appreciated in a variety of layers from the thinner coffee liquid. If you have to use 1:10 to brew in order to feel good enough, it may be that the taste is too dull and depends on high concentrations to stimulate it.