Exploring the amount of water for 20g of hand-brewed coffee beans: Finding the best ratio

introduction

Pour-over coffee is a delicate culinary art that requires us to master the right ratio of coffee beans to water. In this article, we will explore the optimal ratio based on 20 grams of coffee beans and explain the scientific principles behind it.

The first paragraph: The effect of water volume on coffee taste

In hand brewed coffee, the amount of water is a key factor. Too little water may result in a high concentration and a bitter taste; while too much water will dilute the flavor and make the coffee bland. Therefore, we need to find the best ratio for 20 grams of coffee beans.

Paragraph 2: Test methods and results

To determine the optimal ratio, we conducted a series of experiments, first brewing 20 grams of coffee beans under the same conditions using different weights of water (e.g. 200 ml, 250 ml, and 300 ml), and recording the taste score obtained in each trial.

After many attempts and evaluations, we found that 200 ml to 220 ml is the best ratio range. Within this range, the acidity, sweetness and taste of coffee can achieve the best balance.

The third paragraph: scientific principle explanation

Why is 200ml to 220ml the best ratio? This involves the interaction between the solutes and solvents in the coffee. When the amount of water is too little, the solutes (i.e. the chemicals in the coffee) have less chance to react with the water, resulting in a high concentration; when the amount of water is too much, the solutes are too diluted, making the taste weak.

By controlling the amount of water between 200ml and 220ml, we can ensure that there is enough but not too much water to extract the chemicals in the coffee. In this way, the unique flavor of the coffee beans can be brought out while maintaining a full and rich taste.

Paragraph 4: Other factors affecting the ratio

In addition to the amount of water, there are other factors that may affect the optimal ratio. For example, the grind size, brewing time and temperature. We conducted some additional experiments to explore the impact of these factors on the ratio.

The results showed that the grind size and brewing time had some influence on the optimal ratio. A finer grind would make the coffee more easily extracted by water, so a slightly higher amount of water would be needed to maintain a balance. On the other hand, a longer brewing time might lead to over-extraction, so a lower amount of water would be needed.

in conclusion

Through experiments and analysis, we found that the best ratio for 20 grams of coffee beans is between 200 ml and 220 ml. This range can ensure that the chemical substances in the coffee are fully extracted and show a rich and balanced taste.

However, everyone has different taste preferences, so adjust according to your taste when exploring the best ratio, and enjoy the wonderful experience of hand-poured coffee!

References

[1] Coffee Brewing Guide. Iced American English (n.d.). Retrieved from https://www.ncausa.org/About-Coffee/Coffee-Brewing-Guide

[2] Rao, S. (2018). The Coffee Roaster's Companion: Scott Rao's Handbook for Coffee Roasters.