The gouache ratio of coffee brewing refers to the gouache ratio of hand-brewed coffee.

The gouache ratio of coffee brewing refers to the gouache ratio of hand-brewed coffee.

Before we talk about the way coffee is brewed, we first need to figure out what is the base and what is fancy.

In the field of espresso, the basic Espresso, Cappuccino, and even the relatively troublesome Macchiato and Affogato are actually reprocessed on the basis of a cup of Espresso. Ristretto and Longo are variants on the basis of making Espresso. So in fact, the core of espresso is a cup of Espresso.

In Italy, you often see people walk into a cafe, order a cup of Espresso that is only about 30 milliliters, pick it up, drink it, and then go out. Yes, the right way to drink this thing may be more like wine. Some even choose Ristretto with only 15ml (also known as super-espresso in China).

The scale is right, but the brewing proportion is not right, and it is not easy to make delicious coffee. In the process of learning, we need to drink repeatedly and test the concentration. It is found that the best brewing ratio, that is, the amount of coffee beans is higher than that of black coffee, which is between 1 cup, 12 grams and 13 milliliters, which is equivalent to the four major gold cup systems in Europe and the United States. the yield of coffee beans is 14.5 grams 115.5 per gram of raw water, and it is most likely to hit the golden range of 18% 22% and 1.15% 1.35% of the "golden cup moment". Instead of brewing espresso with tangled flavor spectrum or thin coffee with too strong water flavor. 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 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. Moreover, it is a waste of coffee powder and should not be encouraged. In fact, good and mellow coffee can be made at a more normal 1:12 (that is, a golden cup ratio of 1mm). 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.