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Someone asked me how good the gouache of hand-made coffee is.
15g of coffee powder, 225g of water, the ratio of water to powder is 15:1
20g of coffee powder, 300g of water, the gouache ratio is also 15:1
The water-powder ratio of hand-brewed coffee is completely different from that of the same coffee and different water-powder ratio.
According to how much C. C and what concentration you want to prepare the amount of coffee powder, the coffee will be closer to the desired intensity.
Ice as iced coffee, you can use 10:1 gouache ratio, milk is also suitable for this ratio.
12:1 coffee is a common proportion or 15:1 is good (I drink this proportion), American coffee is usually 20:1, gouache is better than no specific proportion, all people use, depending on personal preference.
Starting from SCAE's gold cup extraction theory
According to the definition of SCAE (European Coffee Association), Gold Cup Standard (published in 1960)
"Coffee is brewed with 1000ml water, 50m / m / 65g coffee powder, 92 °C-- 96 °C hot water."
Basically, SCAE decided on a strike zone.
That is, the part of the middle gray line.
Then let's give an example to illustrate.
Suppose the extraction rate is 18%: the concentration of 1.45% is the green point in the picture.
I'd like to make 240 grams of coffee. How many grams of powdered coffee should I use?
240 * 1.45% = 3.48g (coffee extract)
3.48g / 18% = 19.3 (19.3 grams of coffee powder should be used for brewing)
Of course, there should be some differences in the extraction ratio of different kinds of coffee beans
But basically, the difference should not be too much beyond this frame. In terms of the ratio of water to coffee, the green point is about 12.4.
The recommended ratio of water to coffee powder is written below.
For your coffee lovers' reference, it is also roughly in line with the SCAE Golden Cup principle.
Medium baking / medium deep baking 15:1-13:1
Shallow baking / shallow baking 15:1-17:1
The times are advancing rapidly.
At present, the SCAE traditional gold cup extraction principle can only be said to be a basic principle.
92Murray 96C proposed by SCAE in 1960.
In fact, it is not fully applicable to such a diverse method of cooking today.
But the most popular principle (the frame above) still exists.
In other words, how to score the strike zone at different water temperatures is the direction that can be considered at present.
