Gouache proportion of coffee brewing reference-drip coffee pot gouache ratio

Gouache proportion of coffee brewing reference-drip coffee pot gouache ratio

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.

Determine the amount of coffee to be brewed and set the upper and lower limits of coffee powder from the control table, how to reach the best extraction rate from 0: 30% to 18: 22%, and the brewing concentration of coffee is just at 1.2%-1.45%, just like how to throw a good ball. After brewing a cup of Gold Cup coffee, the above basic powder and brewing amount are determined, whether it can reach the best extraction rate of 18%-22%, while the concentration falls at 1.2%-1.45%, which involves the problem of extraction rate, coffee grinding thickness, water temperature, filter medium (affecting water retention time). Wait for mutual cause.

According to SCAE, the controlling factors of making a good cup of coffee include the following five items; no matter how you brew coffee, these five principles must be mastered.

Master extraction time Contact time: apply various brewing methods, in order to extract 180.22% extraction rate within the better extraction time, it is important to control the grinding degree and water temperature of coffee.

It is necessary to master the water temperature from Temperature of the water:92 °C to 96 °C. too high or too low initial water temperature may not be appropriate.

Disturbance of coffee powder Turbulence in the process of brewing: disturbance is to get the proper extraction rate, such as plug air stirring, hand flushing water column flushing strength and so on are all necessary to achieve the extraction.

Pre-soaked moisturizing coffee powder Wettability: hand-made, espresso, American style has the same wetting stage before brewing, this stage wetting water is per gram of coffee powder, 2ml water pre-soaking, soaking time is about 30sec. Of course, the roasting state of coffee beans has different pre-soaking and moistening states, and this part of the hand washing can be well controlled.

Uniform brewing Uniform Dispersion: the brewing process allows the water to pass evenly through each coffee powder, and the water temperature is the same from the beginning to the end. Water extraction is important. For example, espresso emphasizes that the water temperature and pressure are the same, and the stable water column is made by hand.