Coffee bean roasting degree corresponding to the flavor table, coffee bean grinding degree how to choose?

Baking degree flavor table

Very shallow baking

Although the taste is sweet, even if it is extracted, it will not feel bitter, sweet and plump.

Shallow baking

This is a common degree of shallow baking. The extracted coffee has bright acidity.

Medium and shallow baking

This is the most common coffee closest to moderate roasting. It is also suitable for extracting coffee with a unique flavor.

Medium baking

The most balanced baking degree of sour, bitter and sweet taste.

Medium and deep baking

Bitterness is better than sour taste.

Deep baking

The sour taste is almost completely masked, with bitterness and rich oil reaching its peak.

Extremely deep baking

The color of the beans is black and the oil floats on the surface.

How to adjust the grinding degree of coffee

Detailed explanation of grinding degree

Ultra-fine grinding (suitable for Italian coffee, Turkish coffee)

It is in powder form and is mainly used in espresso.

Fine grinding (with siphon hand coffee)

Siphon coffee is beneficial to fine grinding at high temperature in a short time. (medium or medium depth) if it is moderately ground, the ingredients are difficult to produce in a short period of time, and untasty components may be extracted if the powder at the top of the flask is in contact with hot water for a long time. In the case of water coffee, in the case of dripping coffee machine, please choose fine grinding here.

Medium fine grinding (hand brewed coffee, American coffee maker)

This will be the degree of grinding suitable for hand punching and coffee machines. (same as sugar) in the case of paper dripping, this will be fine or medium grinding.

Moderate (hand punch, flannel)

Powder is usually used when grinding coffee. When flannel is used, it is usually ground to avoid clogging during extraction, but the coffee becomes lighter if it is not brewed in a small stream.

Rough grinding (flannel, French kettle is mainly used for French kettle, rough grinding can prevent subdivision from being poured into the cup.