Discussion | Let go of your obsession with 18g and learn why we need to adjust the amount of coffee powder?

The number of fans has always been a problem that we struggle with every day.

We struggle with adjusting the grind, changing beans, changing milk, and even changing cups, but this detail is worth our time and brainpower. After all, it is one of the key points in controlling the quality of espresso.

So, what are the effects of the amount of coffee powder? In other words, under what circumstances do you need to adjust the amount of coffee powder?

#Concentrated taste

When espresso is extracted, the amount of coffee powder determines the thickness of the coffee powder cake, and the thickness of the powder cake determines the degree of uniform extraction of the coffee, which also affects the taste of the espresso. Under high pressure, when hot water is used to extract espresso, the top of the powder cake will contact the hot water earlier than the bottom, and the flavor substances will be extracted faster.

When the hot water flows to the bottom of the powder bowl, not only will the water temperature drop, but the soluble substances contained in the water will be saturated, which will further reduce the extraction of the coffee powder at the bottom of the powder bowl, resulting in insufficient or uneven extraction. In other words, the more powder, the thicker the coffee powder, the longer the water path will be, which also greatly increases the possibility of uneven extraction.

The thickness of the powder cake will determine whether the coffee will be under-extracted or over-extracted: if you taste the saltiness in the coffee when tasting the espresso, it means that the coffee may be under-extracted, and you can increase the amount of coffee powder accordingly; if the coffee has a distinct astringent and light taste, it may be over-extracted, and you can reduce the amount of coffee powder accordingly.

Adjust the extraction state of the espresso first, and then try to feel the many subtle but delicate flavors in the espresso. Coffee with a medium to light roast degree will have some floral and fruity aromas, and more you will feel the aroma of malt, caramel and honey; coffee with a medium to dark roast degree will have the aroma of roasted nuts, chocolate and spices; and dark roasted coffee will have a strong aroma of brown sugar, wood, cocoa beans, barley tea, wine, etc.

But if there is a problem with the extraction, then sorry, some strange smoky, woody, and bitter tastes will fill your mouth, not to mention feeling those pleasant aromas.

#Blend milk to make milk coffee

Different coffee shops use different milk to make milk coffee. The ratio of trace elements in different milks will affect the taste of milk coffee. Accordingly, in order to mix the right milk coffee flavor, we must adjust the espresso flavor accordingly and also slightly adjust the amount of powder. When making milk coffee, the espresso weight used will be 1-2g less than the normal espresso weight, which mainly presents a fuller flavor and sweetness in espresso.

When choosing milk, the first thing we need to look at is the protein and fat content of the milk, which determines whether the taste of the milk coffee we prepare is mellow and rich, and whether the body is full-bodied.

Milk with high protein content will produce a stronger milky taste when making milk coffee. Milk with high protein and fat content will produce a creamy texture when making milk coffee. Milk with high sodium content will produce a salty taste when blended with coffee. Milk with low sodium content and high calcium content will taste sweeter when blended with coffee.

For example, for Nestle milk with high sodium content, you can increase the amount of powder appropriately to increase the concentration of coffee, so that the espresso can be extracted more completely, and the saltiness brought by the sodium in the milk can be extracted. Therefore, the different content of ingredients in milk will have a great impact on the taste of the final milk coffee. Try to mix espresso made with different amounts of coffee powder into milk coffee, and perhaps you will have a pleasant surprise.

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#Different espresso blends used

We all know that there are endless possibilities for blending Italian coffee. Mandheling and Brazil are the most classic Mamba combination, but when a certain proportion of Colombia is added between them, the properties of the beans change greatly. Not only the recipe of the blended coffee, but also the roasting degree of the coffee beans will change accordingly. When the beans change, the extraction plan must also be adjusted accordingly.

In blended coffee, coffee beans with floral and fruity aromas account for the majority of the blended beans. Because they want to reflect the floral and fruity flavor in espresso or Italian coffee, most of them are roasted at a lighter degree (sometimes the depth of roasting in blended coffee is very subtle, you can't see it but you can obviously taste it). In this case, you need to increase the amount of coffee powder to compensate for the flavor that is not easy to be extracted from the coffee powder.

#Size of powder bowl

The sizes of the powder baskets of different coffee machines vary. The powder baskets can be divided into different specifications, such as 7g powder, 16g powder, 20g powder, etc. The different shapes and specifications of the powder baskets will also affect the amount of powder. The amount of powder in the powder basket affects the extraction of espresso.

When using a 16g powder basket, fill in 16g of coffee powder, but it is impossible to use 16g of coffee powder when using a coffee powder basket that can hold 20g. The gap between the water distribution net of the brewing head and the coffee powder cake should not be too large or too small.

Too much powder will not extract more coffee liquid. On the contrary, the super thick powder cake will provide too much resistance to the water, resulting in the inability to extract the right amount of concentrated liquid, which will cause over-extraction. However, too little powder will lead to insufficient extraction. If the powder cake is too wet and muddy after extraction, it means that the amount of powder filled in the powder bowl is too little (or the powder is too fine, which will also cause the powder cake to be wet and muddy).

#Cup size

In addition, the size of the coffee cup is also a factor to consider. If you use a 500ml cup, even if your espresso is strong and the flavor is good, 40ml of coffee liquid cannot resist the rich milk aroma of 440ml. Therefore, you should increase the amount of espresso by increasing the amount of powder, thereby enhancing the concentration of the coffee in the cup. Conversely, if the cup is small, you should also reduce the amount of powder accordingly, and reduce the amount of coffee liquid extracted while keeping the ratio unchanged.

#Finally

Changing the amount of powder will affect the extraction rate, flow rate, extraction temperature, taste and balance of coffee, but the adjustment of the extraction plan is not just about changing the amount of powder, but also about combining parameters such as grinding scale, extraction time and extraction ratio. If you just adjust the amount of powder without considering other parameters, it will be difficult to infer what is affecting the best extraction of the espresso. Therefore, it will be much easier to fix the amount of powder first and then test other factors that may affect the extraction.