The key points of grinding coffee beans: the relationship between the degree of grinding and the change of coffee taste and coffee extraction tools
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The key points of grinding coffee beans
Once the coffee bean becomes powdered, it will oxidize rapidly because of its larger contact with the air, and sometimes it will smell sour because of the oil it contains, so proper grinding is also related to the success or failure of a cup of coffee. Grind the coffee before brewing in order to retain the aroma of the coffee. The key points in grinding are as follows:
1. The degree of grinding should be average.
two。 No heat can be produced during grinding
3. Can't produce fine powder.
4. Select the degree of grinding suitable for extraction tools
The relationship between the degree of grinding and the change of coffee taste
The finer the grinding degree, the stronger the bitterness, and the coarser the bitterness, the lighter the bitterness. This is the most basic grinding rule.
Coffee grinding degree
Roughness
Fineness
The surface area of the coffee shop
Small
Big
Extractive component
Less
Many
Coffee concentration
Light
Thick
Bitterness present
Weak
Strong
Because fineness grinding increases the contact surface with air, in addition to accelerating the speed of oxidation, once combined with water, the dialysis speed will be several times higher than that of rough grinding. At this time, the adjustment of time and water temperature by the cooking staff becomes particularly important. No matter which cooking method is used, as long as we pay attention to the principle that the water temperature is directly proportional to the grinding thickness and inversely proportional to the heating time, there will not be much problem.
Relationship between Grinding degree and Coffee extraction tools
Different coffee brewing utensils need different grinding degrees, too coarse particles can not extract the taste, too fine and easy to over-extract, resulting in bitter taste, so the suitable extraction can extract the good ingredients of the coffee completely, and the inferior substances are retained in the fiber. in general, the shorter the brewing time, the more the coffee powder must expand the surface area to contact with the water, and the finer the particles are needed. On the contrary, if the cooking time is prolonged, the larger the grinding particles must be, the rougher the grinding particles must be, so as not to extract unnecessary impurities. For example, a fast-extracted Espresso requires extremely fine grinding like a fine powder, and a rough grind is required in order to fully infiltrate the coffee to release its aroma.
For example, the filter paper or plug-style brewing method, because the extraction time is relatively short, about one or two minutes, the coffee beans have to be ground a little finer than the French filter kettle. The extraction time of the French filter kettle is about three or four minutes, so it is appropriate to grind the coarseness. If the grinding is too fine, it is easy to drink coffee grounds and have a bitter taste. In other words, the longer the extraction time, the thicker the coffee beans will be ground, so as not to cause excessive extraction and bitter taste; the shorter the extraction time, the finer the coffee beans will be ground, so as to avoid insufficient extraction.
Coffee grinding degree
Suitable cooking tools
Fineness grinding
Mocha pot, espresso machine
Moderate grinding
Filter paper dripping method, air stopper method, flannel dripping method
Roughness grinding
Light dripping filter pot, dripping coffee machine
Grinding tool
Bean grinders are generally divided into three types:
1. Manual rotary bean grinder-suitable for hand measuring.
2. Electric bean grinder-suitable for more use.
3. Professional bean grinder-suitable for commercial use.
Cleaning of bean grinder:
The most troublesome part of using the bean grinder is probably the cleaning work. The general basic maintenance work is as follows:
1. First carefully wipe the appearance of the bean grinder.
2. Clean up the exit of the coffee powder.
3. If the utilization rate of the bean grinder is very high, it is best to take the bean grinder apart and clean it carefully every week.
Coffee beans contain oil, so you must wash them regularly, otherwise the oil will accumulate more and more, and it will produce a strange smell over a long period of time, even the most advanced and fresh coffee beans will taste bad.
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Four knowledge points about coffee brewing: water injection, powder-to-water ratio, quantity and water quality
Communication of professional baristas Please pay attention to the speed and way of injecting hot water into the coffee workshop (Wechat official account cafe_style) when injecting hot water will also affect the extraction time in the brewing process, the amount of water injected and the mode of injection will also affect the degree of extraction of coffee, so we must try to control some uncertain factors such as water quantity and water temperature in order to reduce the change of coffee taste. Make the pot by hand.
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The best basis for choosing coffee beans: each person's preference for sour and bitter flavors and their ability to accept
Professional barista exchanges, please pay attention to coffee workshop (Weixin Official Accounts cafe_style), which makes people happy. Most people mistakenly think that coffee is sour when it is not fresh. In fact, coffee itself is acidic beverage. Whether coffee is sour or not depends on the variety and roasting degree of beans. The longer the roasting time, the higher the caramelization degree, and the more acidic substances are destroyed, the harder it is.
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