Nyochaa ihe omimi nke mmiri kọfị-mmiri dị elu: Gịnị kpatara 1:15 ruru ka ọ tụrụ aro ya?
Kedu ihe kpatara mmiri kọfị 1:15 na-atụ aro mgbe niile maka kọfị wụsara? Ọ na-adịkarị n'ọdụ kọfị na-agbagha nke a. N'ezie, mmiri kọfị na-agba mmiri bụ otu n'ime paradata ndị dị mkpa na-ekpebi uto nke kọfị a wụsara. N'ụwa nke kọfị ọ pụrụ iche, mmịpụta abụghịkwa ọgwụ metaphysic, mana nwere usoro sayensị siri ike. Usoro a na-enye anyị ohere ịmepụta usoro ịre ọkụ nke ọma na mfe, site na inweta ezigbo kọfị.
Kedu ihe kpatara na 1:1E na-atụ aro ntụ ntụ ntụ ntụ? Dị ka onye hụrụ n'anya, ị na-eche mgbe ị na-eme ka kọfị ntụ ntụ mmiri na-ejikarị mgbe ịwụsa kọfị kọfị? Kedu ihe kpatara na anyị jikarị atụnye mkpụrụ osisi kọfị 1:15 ntụ ntụ ntụ ntụ? YPAK will take you to learn more about the mystery of the coffee powder-water ratio and why this ratio has become the gold standard for hand-poured coffee.
Nke mbụ, ka anyị ghọta echiche nke kọfị ntụ ntụ.
Osisi kọfị na-agba mmiri, dị ka aha na-egosi, na-ezo aka na kọfị kọfị mmiri. Nke a na-ekpebi itinye uche na mmịpụta kọfị, nke na-emetụta ụtọ kọfị. N'etiti osisi kọfị tụrụ aro maka kọfị na-atụ aro maka kọfị beed, 1:15 bụ oke dịtụ mma.
Yabụ, gịnị kpatara o ji bụrụ mkpụrụ osisi kọfị 1:15? Nke a ọ na-apụta na anaghị anabata oke ọ bụla?
N'ezie, mgbanwe na kọfị ntụ ntụ mmiri na-agba mmiri ga-emetụta ịta na mmịpụta kọfị. N'ikwu ya n'ụzọ dị mfe, a na-etinye mmiri ọzọ, belata ịta kọfị, na elu kọfị kọfịkịrị mmịpụta.
Ọ bụrụ na ị na-eji akwa kọfị 1:10 ntụ ntụ mmiri na-eme ka ime biya, ịta kọfị ga-adị oke elu, ụtọ nwere ike sie ike; if you use a 1:20 coffee powder-water ratio to brew, the concentration of the coffee will be very low, and it may be difficult to taste the specific flavor of the coffee.
Maka ndị mbido ndị dị ọhụrụ kọfị na kọfị na-acha uhie uhie, a 1:1E kọfị ntụ ntụ mmiri dị adị. Nke a nwere ike belata mmetụta ndị dịgasị iche iche ma hụ na kọfị ikpeazụ na-atọ ụtọ.
Peoplefọdụ ndị na-enwe mmasị na-atọ ụtọ, ya mere ha nwere ike ịhọrọ ntụ ọka kọfị dị elu na mmiri mmiri, dịka 1:14; Ọ bụ ezie na ụfọdụ ndị na-enwe mmasị na-enwu ọkụ, ya mere ha nwere ike ịhọrọ ntụ ọka kọfị dị ala na mmiri mmiri, dị ka 1:16. N'otu aka ahụ, ụfọdụ agwa nwere ike ịbụ ezigbo nguzogide mmịpụta, na kọfị kọfị na mmiri ruru 1:15 enweghị ike igosi ya amara. N'oge a, kọfị kọfị na mmiri nwere ike ịba ụba nke ọma, dịka 1:16 ma ọ bụ karịa. Na mkpokọta, anaghị edozi ọka kọfị na mmiri. Enwere ike idozigharị ya dịka uto onwe ya na njiri mara agwa.
Etu esi nyochaa ihe omimi nke kọfị na mmiri mmiri?
Because for novices, a fixed coffee powder to water ratio can ensure the stability of the coffee taste and reduce the impact of variables on the brewing results. Mgbe ị ji nwayọọ nwayọọ amata usoro eji eme ihe, ị nwere ike idozi nkụ kọfị na mmiri dị ka uto nke kọfị iji mezuo ekpomeekpo ị na-achọ.
Let's first remember the relationship between the coffee powder-water ratio and brewing time: when the beans, water quality, grinding degree, water temperature, and turbulence (brewing method) are fixed, the coffee powder-water ratio and brewing time are positively correlated . That is, when the amount of coffee powder is the same, the more water used, the longer the brewing time is required, and the less water, the shorter the brewing time.
Mgbe a na-edozi ọtụtụ mgbanwe, na-emeziwanye kọfị ntụ ntụ mmiri bụ iji hazie oge ịgha. Mmetụta ị na-eme ka oge na-etolite kọfị dị oke ibu. Na usoro kọfị na-eme ka "mmịpụta kọfị" syllogism ekpomeekpo ". Kọfị kọfị site na mmalite ruo na njedebe, na mmụba mmiri na oge nke oge.
Agba nke mbu: mmịpụta nke ihe na acidity.
Agba nke abụọ: ụtọ na ihe ndị nwere ike.
Agba nke ato: obi ilu, astingency, ihe ọkụ n'obi na-adịghị mma na ọkụ ndị ọzọ na-adịghị mma.
Yabụ na anyị nwere ike ijikwa mmiri kọfị ntụ ntụ mmiri wee chịkwaa oge ịgha mkpụrụ iji gosi ụtọ kọfị kachasị mma.
Oge post: Jan-02-2025
