Jonga imfihlakalo yomgubo wamanzi wekofu
Kutheni le nto i-1:15 umgubo wekofu yekofu ihlala icetyiswa kwikofu ephalazwe ngesandla? Ii-novices zekofu zihlala zididekile malunga noku. Ngapha koko, umgubo wamanzi omgubo yenye yeeparamitha ezibalulekileyo ezichonga indebe yekomityi yesandla. In the world of specialty coffee, extraction is no longer a metaphysics, but has a rigorous scientific theory. This theory allows us to replicate the brewing process more stably and easily, thereby obtaining a better coffee taste.
Kutheni le nto i-1:15 umgubo wamanzi wekofu? Njengomthandi wekofu, ngaba ukhe uzibuze malunga nomgangatho wekofu yomgubo osetyenziswayo xa usanda kwekofu ngesandla? Why do we usually recommend a 1:15 coffee powder-water ratio? I-YPAK iyakuthatha ukuba ufunde ngakumbi malunga nemfihlakalo yomgubo wekofu kwaye kutheni lo mgangatho ube ngumgangatho wegolide yekofu ngesandla.
Okokuqala, masiqonde umxholo womgubo wamanzi wekofu.
Umyinge wamanzi omgubo, njengoko igama libonisa, libhekisa kumlinganiso womgubo wekofu ukuya emanzini. Le ratio ichaza uxinzelelo kunye nenqanaba lokukhuphela ikofu, elithi ichaphazela incasa yekofu. Phakathi kwemigudu yekofu yekofu yekofu yekofu yekofu eqhekeze ngesandla, 1:15 ngumyinge okhuselekileyo.
Ke, kutheni i-1:15 umgubo wamanzi omgubo? Ngaba oku kuthetha ukuba eminye imilinganiselo ayamkelekanga?
Ngapha koko, utshintsho kumgangatho wamanzi omgubo-wekofu luya kuchaphazela inqanaba loxinzelelo kunye nenqanaba lokukhuphela ikofu. Ngamafutshane, amanzi amaninzi athatyathwe, iphantsi kwekofu yekofu, kunye nokuphakama kwekofu yekofu.
If you use a 1:10 coffee powder-water ratio to brew, the concentration of the coffee will be very high and the taste may be too strong; Ukuba usebenzisa umgubo we-1: 20 yekofu yomgubo wokubhabha, uxinzelelo lwekofu luya kuba liphantsi kakhulu, kwaye kunokuba nzima ukungcamla incasa ethile yekofu.
Ukuze abaqale abatsha kwikofu ngesandla, i-1:15 umgubo wamanzi yikofu ngumyinge wamanzi ngokukhuselekileyo. Oku kunganciphisa ifuthe lezinto eziguquguqukayo kwaye kuqinisekiswe ukuba incasa yokugqibela yekofu ithethwayo.
Ewe kunjalo, xa unokuqonda kwakho iiparameters zekofu, unokuhlengahlengisa umsipha wamanzi omgubo ngokwentanda yakho kunye neempawu zembotyi ukuze ufumane incasa yakho ehambelana nentanda yakho.
Abanye abantu bafana nencasa eyomeleleyo, ukuze bakwazi ukukhetha umgubo wekofu ephezulu kumyinge wamanzi, anje nge-1: 14; while some people like a lighter taste, so they may choose a lower coffee powder to water ratio, such as 1:16. Similarly, some beans may be very resistant to extraction, and a coffee powder to water ratio of 1:15 cannot fully show their charm. At this time, the coffee powder to water ratio can be appropriately increased, such as 1:16 or higher. In general, the coffee powder to water ratio of hand-brewed coffee is not fixed. It can be flexibly adjusted according to personal taste and the characteristics of beans.
Ungakhangela njani imfihlakalo yomgubo wekofu kumyinge wamanzi?
Umgubo wekofu kumlinganiso wamanzi we-1: 15 ayisiyiyo inyani, kodwa kubaqalayo abatsha kwikofu, lo mlinganiselo kulula ukuyifumana.
Ngenxa yokuba i-novices, umgubo wekofu eqingqiweyo kumyinge wamanzi unokuqinisekisa uzinzo lwekofu kwaye unciphise ifuthe lezinto eziguquguqukayo kwiziphumo zokuveliswa. Xa ngokuthe ngcembe uqhelane nobuchule bophulwe ngesandla, unokuhlengahlengisa umgubo wekofu kumyinge wamanzi ngokweempawu zakho zobuqu kunye neempawu zeembotyi zekofu ukufezekisa incasa oyifunayo.
Logama nje sizimisele, singazama ngeendlela ezahlukeneyo, okoko sinokukhupha iincasa ezinomtsalane ezivela kwiimbotyi zekofu, sinokuqhubeka sizama kwaye sihlengahlengise.
Masiqale kukhumbule ubudlelwane phakathi komgangatho wamanzi wekofu kunye nexesha lokuphumla: Xa imbotyi, umgangatho wamanzi, indlela yokugqobhoza, indlela yokwaphula i-pieder (indlela yokwaphula i-powder) ihlelisiwe . Oko kukuthi, xa inani lomgubo wekofu liyafana, amanzi amaninzi asetyenziswayo, ixesha elide ixesha lokuzala liyafuneka, kwaye amanzi amaninzi, amanzi amafutshane, ixesha elifutshane, ixesha elifutshane.
Inqanaba lokuqala: Ukukhutshwa kwezinto ezinuka kamnandi kunye ne-acidity.
IXESHA LOKUQALA: UJAN-02-2025
