Coffee flavor is affected by coffee grinding degree introduction to different coffee brewing methods

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How to judge and set the grinding degree of espresso

After roasting, the cells of raw beans are destroyed and arranged loosely, but the cell wall is full of carbon dioxide, oil and aromatic flavors produced by pyrolysis, and the bean itself expands as a result, but if the whole cooked bean is not ground, it is not easy to release the aroma and water-soluble flavors stored in the cell wall, and it is difficult to make delicious coffee. So ripe beans need to be ground and crushed to open the hard cell wall, let hot water in, and extract coffee.

1. The thickness is proportional to the extraction time: the thickness of coffee grinding will affect the extraction time and extraction rate. The finer the coffee is ground, it will prolong the extraction time and increase the extraction rate; the thicker the coffee is ground, it will shorten the extraction time and reduce the extraction rate.

two。 Deep baked beans are thicker, shallow roasted beans are thinner: the deeper the roasting degree of coffee, the more fiber is destroyed, the easier to extract, grinding too fine will be too bitter, so it is suitable to grind slightly thicker; the shallower the roasted beans.

3. The fineness of coffee can control bitterness: the finer the coffee is ground, the higher the extraction rate is, the easier it is to extract high molecular weight bitter substances such as chlorogenic acid, quinic acid, caffeine and so on. On the contrary, if you grind it too rough, it will be less difficult to extract astringent bitter substances with high molecular weight, but the sweet taste of middle molecular weight will also be left in the coffee grounds because of insufficient extraction, which is a bit wasteful. Therefore, baristas must pay attention to whether the coffee powder is normal and the suitable thickness of each bean.

However, different coffee brewing methods are suitable for different degrees of grinding, from coarse to fine:

French filter kettle (thickest) > electric trickling filter pot > hand flushing pot, siphon kettle, desktop smart filter cup > mocha pot > espresso > Turkish coffee (finest)

So why is thickness so important? Because it directly affects the extraction rate and the concentration of coffee, different beans have their most suitable thickness. In addition to many experiments, it is suggested that you can refer to the perfect extraction rate range of gold cup theory (18% 22%) and the best concentration (1.15% 1.55%). As long as fine-tuning is made in this range, it will not make the flavor of coffee change too much or cause poor taste spectrum, for beginners. It is also easier to make good coffee, so you might as well be more familiar with the right thickness of each bean when you are free. After all, a difference of 0.5 scale will make its flavor different.

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