Description of proportion and Flavor of Golden Manning Powder and Water introduction of varieties produced by taste treatment

Description of proportion and Flavor of Golden Manning Powder and Water introduction of varieties produced by taste treatment

First, the proportion, the ratio of powder and water selected by the bean uncle coffee roaster is 1:16, if you like the SCAA standard, you can change it to 1:18, this change will reduce the concentration of the coffee. That is, if 500ml water is injected into the kettle, the amount of coffee beans used is 32 grams or 28 grams.

Second, grinding, we grind coffee beans to very coarse granulated sugar particles, so the choice of grinding degree is because the time of soaking and extraction in the pressure kettle is longer, if the grinding is finer, it is bound to reduce the time of soaking and extraction, otherwise the solid soluble substances in coffee powder will be extracted too much, which we call over-extraction. To master the gouache ratio, you only need an electronic scale, but you don't need much practice. Here, we recommend the use of electronic scales with a minimum unit of 0.1 grams. Through the electronic scale, we can easily grasp the weight of the coffee powder poured into the handle, as well as the total weight of the final coffee, and can ensure that this ratio is permanent and constant.

The traditional method of making espresso (Ristretto) uses a water / flour ratio of 1:1 (i.e. 18 grams of coffee powder is used to make 18 grams of coffee) or 1:2 (i.e. 18 grams of coffee powder is used to make 36 grams of coffee), while a regular espresso uses a water / powder ratio of 1:2 (i.e., "Normale"). Once the water-powder ratio reaches 1:3 or 1:4, it is called "Lungo".

To master the gouache ratio, you can use a constant amount of coffee powder (for example, 18 grams) in the exercise, try to match different total coffee weight, and then compare the differences in taste, purity and mellowness. You need to decide the final gouache ratio according to your personal preference. Only through constant practice and exploration can you make an espresso that really suits you.

For example, if you walk into the Vivace Espresso coffee shop in Seattle, USA, you usually get a cup of espresso with a gouache ratio of between 1:1 and 1. 5. The coffee shop's founder, David Schomer, was a pioneer in the Italian espresso industry at the time, bringing the coffee to the northwestern United States for the first time. Italian espresso is extremely strong and thick, but lacks purity and dryness. Extremely low gouache ratio, coupled with deep-roasted, low-altitude grown coffee beans, the resulting coffee chocolate and caramel flavor is very strong. When Xiao Mo first introduced this kind of coffee to the United States, Americans still drank coffee with milk. This very strong espresso brings a new coffee experience to the local people.

As light-roasted, high-altitude coffee has become more popular in the past few years, the proportion of water popular on the market has also changed. Today, coffee shops in the United States, Europe and Australia are accustomed to using the gouache ratio of "Normale" espresso (1purl 1.5 or 1:2). As more coffee shops use individual coffee to make espresso, there is also a higher demand for gouache ratio. Increasing the ratio of gouache to flour can improve the purity and dryness of coffee and make coffee beans lightly roasted and planted at high altitude easier to extract.