Hand-brewed coffee gouache ratio how many grams of beans per cup gold gouache ratio

Hand-brewed coffee gouache ratio how many grams of beans per cup gold gouache ratio

Deep-roasted coffee is usually suitable for a lower, more compact water-to-powder ratio, and rough grinding, fresher baking time and lower water temperature are also beneficial to the extraction of this kind of coffee. Among the most popular matching beans offered by Blue bottle, two are relatively deep-baked. For such beans, we like to cook them with a water-to-powder ratio of 10:1 and a water temperature of 87 degrees Celsius on the second day during the 5-day life cycle after baking.

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.

Lovers of hand-brewed coffee adopt a more extreme brewing ratio. For example, those who like heavy flavors often brew by hand at 1:10 (that is, the proportion of golden cup is 1-12.5), using 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.

Although some basic skills are introduced in the methods of making hand-made coffee in later chapters, like other hand-made methods, there will be more problems in the process. After adjusting the combination of different factors, this simplest method of cooking can produce a variety of changes, but you shouldn't be surprised.