The ratio of hand-brewed coffee powder to water-how to drink coffee powder

The ratio of hand-brewed coffee powder to water-how to drink coffee powder

Step 1: grind beans, because it is the first time not to grind too many beans 15g (the thickness should be close to the thickness of fine sugar) PS: grind beans while boiling water.

Step 2: put the filter cup sharing pot in place and fold the filter paper.

Step 3: the water should be boiled, wet the filter paper, and heat the sharing pot and hand punch by the way.

Step 4: pour 15g coffee powder into a filter cup filled with filter paper, measure the temperature of boiling water with a thermometer (as you don't know what water temperature is suitable for Brazilian coffee beans you buy, use the 85 degrees recommended by Tieba seniors), pour water gently from the spout of coffee powder 1-2CM, and the center begins to rotate clockwise until the water is just ready to drown the coffee powder for a period of time (I don't know. 2-4 minutes? )

If you know the amount of coffee powder, times the coefficient 16, you know how many ounces of water you need (0.0625 is the inverse coefficient), multiplied by the coefficient 16.6945, you get how many milliliters of water you need (0.04493 is the inverse coefficient).

For example, if you have 1.2oz coffee powder multiplied by 16.0, you need 19.2oz water; 92.6g coffee powder requires 1562CCs (1.56L) water. The amount of coffee powder required can be obtained by multiplying the inverse coefficient with the known amount of water.

Comparing the two tables, it is not difficult to find that the so-called brewing of enthusiasts is just a little higher in concentration and heavier in taste.

To put it simply, under normal circumstances, one serving of powder (10 grams) is washed into about 22 parts (220 grams) of water, while enthusiasts use one part of powder (10 grams) to flush about 160,17 parts of water (160,170g water).

The picture below is the coffee brewing rate chart of SCAA. If you have the TDS gadget and find that the value of coffee is within the yellow box in the middle of the table below, the coffee wine is relatively balanced and delicious. In this table, the Abscissa is the coffee extraction rate, that is, the ratio of the coffee ingredients extracted from the coffee beans (powder) to the coffee beans (portions). The ordinate represents the ratio of the extracted coffee ingredients (special hint: this is not the weight of the coffee powder) to the total coffee liquid, also known as concentration. The conclusion of SCAA's long-term observation and research is that when the extraction rate of coffee is 180.22% and the concentration is 1.15 ~ 1.35% (that is, the range of yellow box), the taste of coffee is the best (balanced and delicious).