[coffee powder thickness standard grinding] how to adjust the coffee powder thickness of different cooking utensils

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How to judge and set the grinding degree of espresso

◎ degree of grinding (grinding coefficient)

The thickness of coffee powder is called 'grinding degree' or 'grinding coefficient'.

Usually, many people think that coffee powder is coffee powder.

But I didn't notice that even the coffee powder

If you use different brewing coffee utensils

Coffee powder also needs to be matched with different thicknesses.

If the coffee powder does not make a proper match of thickness and thickness

Will lead to uneven extraction.

The loss rate of fine powder is faster than that of coarse powder because of the loss of water.

On the other hand, the time of extraction will be different.

Finer powders will be over-extracted because they are soaked in water for too long.

The coarser powder will result in insufficient extraction due to insufficient soaking time in water.

So the degree of grinding (grinding coefficient) has a more subtle effect on the quality of coffee.

Can not be ignored!

The range of grinding degree (grinding coefficient) can be roughly divided into several types:

● espresso grinding Espresso Grind

More suitable for using espresso machine

The fineness of the degree of grinding (grinding coefficient) is quite sensitive.

● Turkish grinding Turkish Grind

More suitable for Ibrik pot

This kind of appliance is quite rare in Taiwan.

However, this kind of coffee utensils are often found in some European countries.

● rough grinding Coarse Grind

More suitable for filter kettle

Grinding Medium Grind in ●

More suitable for trickling filter pot or air stopper (siphon pot)

● fine grinding Fine Grind

More suitable for curling kettle or mocha kettle

Maybe ordinary people still don't know how to make a distinction between thickness and thickness.

If you have a grinder at home (more suitable for a grinder with 10 scales)

The number on the dial can be used as a reference for the degree of grinding (grinding coefficient):

(1) scale 1 Murray 1. 5 → is suitable for using espresso machine Espresso

(2) scale 2, Murray 2. 5 → is suitable for using ice drip teapot & mocha kettle

(3) scale 3MMI 3. 5 → is suitable for trickling filter pot (cooler pot) & plug air pot (siphon pot) & American coffee pot & Belgian Vienna pot

(4) scale 3. 5Murray 4 → is suitable for French filter kettle.

Through the above scale, it should be at the time of grinding.

The degree of grinding (grinding coefficient) can be used more accurately to match the coffee utensils used.

So when you hear that the more detailed you are, the stronger you are.

Then it can be said that this statement is wrong.

That's what I often hear.

However, after getting to the bottom of these error messages,

Salespeople who mostly come from commercial coffee.

Or a so-called counselor in a commercial coffee shop chain

Or the wrong message about coffee with a little knowledge.

The degree of grinding (grinding coefficient) is absolutely necessary to match the coffee utensils used to brew!

For example:

When it comes to brewing coffee in an American coffee maker

The degree of grinding with a strong taste (grinding coefficient) should be adjusted to scale 3 at most.

If the adjustment is lower than the scale 3, then the extraction will be uneven.

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