Ratio of hand-brewed coffee to powdered water-characteristics of hand-brewed coffee

Ratio of hand-brewed coffee to powdered water-characteristics of hand-brewed coffee

Under the same beans, a good bean grinder is the most important link that affects the flavor, and a suitable scale is the most important factor to express the flavor of coffee. Therefore, if you want to express what kind of flavor, you should use the corresponding scale, hand-dripping coffee generally use medium-thick particles (such as gravel or thicker). Many novice friends often walk into a misunderstanding that coffee should be ground as finely as possible, but the result is just the opposite. the control of fineness is the most important factor for a coffee to express the correct flavor. Of course, before you adjust the scale, you first need to understand the beans you use. if the beans you use are medium-and deep-baked, such as Mantenin, then your fine scale may bring more intense aroma and mellow thickness, but it will also bring bitterness and astringency, and if you thicken it, it may bring some grass aroma. But Manning, which loses most of its alcohol thickness, is actually incomplete, so you have to adjust the scale over and over again to the taste you are satisfied with. And if you use medium-to-shallow baked beans, such as Yega Xuefei, then the use of too fine scale may produce strong acid, and the astringency is very serious, which can easily lead to excessive extraction, especially when you take longer extraction time, and if you use too coarse scale, it may bring bright acidity, but the aroma and sweetness of Yega Xuefei will also be much lighter. So how important is the proper scale for a coffee bean? the scale required for the best flavor expression of each kind of coffee is different, because the bean grinder is very different, including the same type of bean grinder, so the scale must be adjusted by its own taste buds. After all, whether it is good or not is very subjective. A good bean grinder can ensure that the coffee powder is evenly ground. If the coffee powder is uneven and the fine powder is too much, it will make the coffee taste not "pure". What is the suitable thickness of hand-brewed coffee beans? The answer is: moderate grinding, the size of granulated sugar. If the coffee powder is too thick and the hot water flows too fast, it is difficult to extract the aromatic substances from the coffee. If the coffee powder is too fine, the filter is easy to clog, resulting in water and powder soaking for too long, coffee will appear bitter, astringent taste

TDS this small instrument, measured that the value of coffee in the middle of the table in the yellow box range, 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).