The gouache ratio of coffee brewed refers to the gouache ratio of hand-brewed coffee
The gouache ratio of coffee brewed refers to the gouache ratio of hand-brewed coffee
The proportion of soaking will not decrease with the increase of the number of cups.
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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Characteristics of coffee varieties and taste of Arabica family coffee beans
Classification and characteristics of coffee varieties advantages and disadvantages of large-grain coffee Tiebika and Bobang are generally mixed in the field. According to textual research, coffee was first introduced in Yunnan in 1902 by French Catholic missionaries and planted in Binchuan for their own drinking. According to Huang Jiaxiong's "Development and Review of Yunnan Coffee", the structure of the species is 69% Bobang and 31% Tiebi.
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Description of taste and flavor of Sidamo Gushi coffee beans by grinding scale treatment
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