Coffee bean grinding and brewing conditions: what kind of cooking equipment with what kind of grinding thickness?

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How to judge and set the grinding degree of espresso

There are people who have bought coffee and ripe beans.

The experience we all must have had is

The clerk will ask you, "can I help you grind it?"

And the second question will be

"what kind of equipment do you use to make coffee?"

Why do you ask in such detail? --

What kind of equipment do you use to make coffee have anything to do with grinding coffee powder?

Yes! It has such a big relationship! --

The so-called brewing coffee is actually the act of extraction.

Dissolve the ingredients in coffee beans in water

Then separate the water from the coffee bean (coffee powder) by different treatment methods.

This completes a cup of coffee--

So,

Can you just throw the coffee beans into the water and boil them?

Theoretically speaking... Yes--

But this involves another condition for brewing coffee-time.

Divide the same coffee beans into: no grinding, coarse grinding, fine grinding.

And then soak in hot water of the same temperature and volume.

At the same time

The concentration extracted by fine grinding must be the highest.

Because the finer the grinding, the greater the contact area between coffee powder and water.

The faster the rate of dissolution, the higher the concentration of coffee.

Let's not discuss whether the extracted ingredients are good or bad for the time being.

Otherwise, people will start to talk about "on the extraction speed of grinding coffee powder to the nanometer level" and so on.

Or pull the problem back to the practical application.

"what kind of cooking equipment should be matched with what kind of grinding thickness?"

Now that we bring the time conditions into the discussion,

It means that this can be a basis for judgment.

Arrange the current common cooking methods according to the length of time (the contact time between powder and water)

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