[coffee powder thickness] the importance of uniform grinding of the grinding coefficient of fine coffee

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How to judge and set the grinding degree of espresso

Grinding of ◎ Fine Coffee

The importance of uniform grinding

It may be ignored by ordinary people.

So far, I have personally heard a lot of versions.

But there are generally misconceptions.

There are few more recent correct statements.

It is generally believed that when coffee beans are ground into powder

The finer the grinding coefficient, the better, the thicker.

However, this idea is a great 'mistake'.

It can also be said to be one of the keys to the success or failure of coffee.

So it's wrong to say that the finer the coffee is ground! And it's an irresponsible commercial coffee statement. "

Once the coffee beans are ground too fine

Excessive contact between "water" and "surface of coffee powder"

Instead, too many unnecessary impurities will be extracted.

Even the bitter taste will come out.

And if the coffee beans are ground too thickly,

The quality of the coffee bean itself is still hidden inside the bean.

Resulting in a place where the hot water can't be touched.

Brewed coffee will not be able to have enough delicious aroma.

Generally speaking, a good grinding method should have four basic principles:

(1) the apparatus used should be selected to adjust the correct and suitable grinding coefficient.

(2) the temperature produced during grinding should be low.

(3) the coffee powder after grinding should be uniform.

(4) try to grind before brewing (families who drink coffee in Europe and the United States generally have their own grinders.

Eli only grinds before brewing)

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