Coffee brewing guide: the ratio adopted by most of the players in the world brewing competition
The ideal extraction ratio suggested by Chris Baca is 1:15-1:17. This ratio is adopted by most of the contestants participating in the World Cooking Competition this year.
Brew Ratio 1:15-1:17
Example) with 18g coffee, the water should be 18 X 16 = 288ml
If you want a stronger coffee in this range, you can choose 1 15; if you want a softer coffee, you can choose 1:17.
First, rinse the filter paper, put in the coffee powder, shake the filter cup well to keep the coffee powder level. Then pre-soak with the right amount of water for 30 seconds.
▲ can confirm the color change of coffee powder during the second time of brewing.
Make sure the color of the coffee powder when brewing
After starting to brew, make sure the color of the coffee powder. Coffee powder gradually turns brown when it comes into contact with boiling water and becomes lighter brown after a while. By changing the color, the barista can confirm that his cooking is uniform.
When ▲ is first brewed, use a thin column of water
Cooking for the first time
Use a thin water column to cook slowly.
For the second time of ▲, use a thick water column.
The second time of cooking
Use a thick column of water for faster cooking
The key is that no matter it is fine or thick, it must be cooked at a consistent flow rate.
According to the thickness of the cooking time
Chris recommends that it take 3 minutes for one cup and 4 minutes and 30 seconds for two cups. The thickness of coffee powder is determined by time. For example, 18g coffee (one cup capacity) is brewed in 288ml (1:16 ratio), and the thickness should be thicker if the brewing time is longer than 3 minutes.
SUMMARY
Extraction ratio 1:15-1:17
Determine the amount of coffee powder
Determine the amount of water according to the extraction ratio
Determine the cooking time
Determine the thickness according to the cooking time
Enjoy
