Calculation of the proportion of hand-brewed coffee-the proportion of coffee to coffee partners

Calculation of the proportion of hand-brewed coffee-the proportion of coffee to coffee partners

SCAA's coffee brewing rate chart. If you have the TDS gadget and find that the value of coffee is within the yellow box in the middle of the table below, 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).

Like siphon coffee, with the rise of boutique coffee culture, hand-brewed coffee has ushered in a new spring. This ancient way of brewing coffee has miraculously taken root and blossomed in the eastern land, especially in Japan, South Korea, Taiwan and inland, especially since the Japanese began to make coffee in the 1950s. Various kinds of coffee filter cup utensils of follicle type and drip filter type emerge in endlessly, and a whole set of theory and operation technology of hand-brewed coffee have been established, which is loved by more and more people, which really corresponds to the proverb that "the west is not bright and the east is bright".

We should thank Bentz Melitta, a German housewife, for the popular way of brewing coffee in the world. She invented the coffee bubble method more than 100 years ago, rewriting the history of coffee drinking in Germany and the world. Before this invention, people used cloth bags to filter coffee grounds. However, the cloth filter bag is troublesome to clean and unhygienic after being used many times, and the coffee grounds left in the gap in the cloth bag are also easy to destroy the original mellow taste of coffee. On June 20, 1908, Melita registered her invention with the Royal Patent Office: a copper coffee filter cup with a water outlet at the bottom, the world's first follicular coffee cup. At that time, Melita Benz set up the "Melita Company" in her own home with a small amount of money, and used her autograph Melitta as a registered trademark of the product.