1, ratio: the ratio of powder and water used in coffee baking workshop is 1 to 16. If you like SCAA standard, you can change it to 1 to 18, which will reduce the concentration of coffee. That is, if 500 ml of water is injected into the autoclave, the consumption of coffee beans is 32 grams or 28 grams.

2. Grinding: We grind coffee beans into coarse sugar, so the grinding degree is chosen because it takes a long time to soak and extract in an autoclave. If it is finely ground, the soaking extraction time will be reduced, otherwise the solid soluble substances in coffee powder will be extracted too much, which is called over-extraction.

3. Soaking extraction time: 4 minutes is recommended by the coffee baking workshop.

4. Water temperature: use 92 degrees Celsius water.

The autoclave mainly extracts coffee by soaking. At a fixed capacity, a certain amount of water will dissolve the substances in coffee powder evenly. In the process of extraction, the main influencing factor is time. The longer the soaking time, the more substances are extracted from coffee until it is saturated, that is, the longer the soaking time, the stronger the taste.

The press pot filters coffee grounds through a metal filter screen, and most of the coffee oil can be retained during the filtering process. Our common hand-brewed coffee is made by injecting water into coffee powder layer and high-density filter paper. When the coffee liquid passes through the filter paper, most of the oil will be filtered, and the coffee will feel much cleaner when it comes out.