How does the gouache ratio of hand-brewed coffee count as thick and thin?
How does the gouache ratio of hand-brewed coffee count as thick and thin?
See a friend said to buy coffee powder directly, I personally recommend people in large and medium-sized cities, it is better to buy fresh coffee beans and grind them themselves. To make a good cup of coffee, the most fundamental thing is to have fresh and high quality coffee beans.
If you buy better by hand mill, you can make sure that the coffee powder is evenly ground. If the grinding is not uniform, it will make the coffee taste not "pure". Because of the different contact area, hot water extracted from coarser coffee powder is much less than from fine powder at the same time. When the extraction time is just enough to fully extract the "good taste" from the coarse powder, it is already over-extracted from the fine powder-there will be some flavors that we do not want to appear. The main purpose of hand-made single product is to taste the original flavor of coffee, and it is to enlarge a certain characteristic of coffee flavor to taste it carefully. Therefore, we should try our best to ensure that the extraction is uniform rather than mixed with various flavors.
water. Now everyone pays attention to the soft water for drinking water, and the soft sailor tastes better. The water temperature is 85-95 degrees Celsius, too high temperature will cause coffee to have a scorched taste, and too low temperature will give coffee an unpleasant sour taste (just right coffee will also have a light sour taste, but this sour taste is pleasant, such as light fruit acidity.)
Many coffee lovers are good at making coffee for one person, but they will be at a loss if they increase the number of people. Some people say that one more person will multiply by two, and some will use 2 grams less powder for each additional person. That is to say, if one person brews a cup of 180 ml coffee with 14 grams of powder, once it is increased to two, only 26 grams of powder (saving 2 grams of powder) can be brewed twice as much, a total of 360 milliliters of coffee. The extractable water-soluble ingredients of coffee beans account for at most 30% of the bean weight, and coffee from some producing areas may be even lower. Taste buds can talk, and the proportion of 1RU 13.8 without 2 grams of coffee powder is obviously thinner than that of 1RU 12.8. After ExtractMoJo test, the concentration of 1Rd 12.8 is 1.42%, which is significantly higher than 1.39% of 1RU 13.8.
Therefore, under the same brewing ratio, the concentration of coffee will not increase naturally with the increase of the number of cups, that is to say, at 1:12, the concentration of one cup by hand is the same as that of two cups or three cups by hand in the same period. The amount of coffee powder will not increase because of the increase in the number of cups, and there is room to reduce the amount of coffee powder. The concentration of coffee powder can be determined by itself, unless you brew it with finer coffee powder or higher water temperature, which is another matter.
In addition, if there are dozens of milliliters of black coffee left in the bottom pot, it is not impossible for some budget-conscious shops to avoid waste, they may add less powder the next time they make it. In short, trustworthy stores should be honest and do not need to offend old customers with sensitive taste buds in order to save a few grams of coffee.
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Coffee roaster structure usage self-made coffee roaster
Coffee roaster structure usage homemade coffee roaster has sprung up an upsurge of roasting coffee beans in small quantities in recent years, and there are many household roasters on the market, and it is quite simple to roast coffee beans by yourself. At present, household roasters can be divided into three types: self-ignition type, hot air type and drum type. Although, these are not very sophisticated professional models, but as long as they are operated properly
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China's coffee industry is developing rapidly, with a planting area of more than 1.8 million mu.
Although the coffee industry has a bright future, the problem of single variety also restricts the development of coffee industry in China. Long universe said frankly, at present, Katim series hybrid varieties account for more than 95% of the total coffee area in China, this series of varieties have the advantages of rust resistance, short stem, early production, high yield, quick effect, etc., but there are also defects such as poor stable yield, easy premature aging and poor quality. As the years of cultivation extend,
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