The delicious brewing factor of Starbucks coffee-the grindability of coffee beans is generally matched with extraction tools.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

How to judge and set the grinding degree of espresso

The thickness of the grinding determines the contact between the water and the coffee and the amount of flavor extracted from the coffee. Coffee is ground too fine, soaking in water will produce bitter coffee. Too rough grinding makes the coffee sour.

Grinding and extraction

Grinding mode

Extraction mode

The key points of grinding coffee beans

The best time to grind coffee into powder is to grind it before extraction. Because once the coffee is ground into powder, it is easy to oxidize and lose its aroma, which will affect the aroma of the extracted coffee.

Attention should be paid to the following points in the grinding process:

1. The degree of grinding should be average.

two。 No heat can be produced during grinding

3. Can't produce fine powder.

4. Select the grinding fineness suitable for extraction

Matching of grindability and extraction tools of coffee beans

A brewing tool with suitable grinding degree of coffee

Fineness grinding mocha pot, Italian espresso machine

Medium grinding filter paper dripping method, plug air kettle, flannel dripping method

Roughness grinding light drop filter pot, water drop type coffee machine

Grinding tool

Bean grinders are mostly divided into three types:

Hand impulse type

Mainly let the coffee powder and hot water fully mixed, dissolve the strong alcohol aroma in the coffee, through the filter paper dripping out, can filter the fat, protein and bad impurities in the coffee, so you can get a more refreshing coffee.

Plug wind type

The plug-type coffee pot, also known as "siphon", is composed of objects such as the upper cup, the lower cup, the cup holder, the filter cloth and the heater. In the process, the coffee is extracted by the principle of hot rise and cold contraction, and the water temperature rises from the lower cup to the upper cup under the heating of the alcohol lamp, until the end of the heat source, the coffee liquid returns to the lower cup and can be drunk.

Mocha style

The mocha pot is divided into two parts. The water is in the lower half of the mocha pot. When the water is heated until the boiling water boils, the pressure of the steam allows the water to rise through the filter containing coffee powder, and the coffee juice begins to flow to the upper half of the pot. At this time, turn off the fire until the coffee juice has been completely extracted, and you can drink it.

Espresso semantic machine cooking type

The Italian espresso machine can continuously extract several cups of coffee in a short period of time. The high pressure in the extraction process can properly dissolve the oil in the coffee beans. After the essence in the coffee beans is completely extracted by pressure, the coffee concentration will be thicker, and the taste and flavor will be relatively better.

Ice drop coffee style

Ice drop coffee is completely filtered with cold water (ice cubes). The coffee is 100% soaked and moist, and the extracted coffee tastes smooth and less sour. The most important key to the delicious taste of ice-drop coffee is the dripping speed, which is drip-filtered at the rate of seven drops in 10 seconds. Water and coffee powder are mixed for a long time, so the coffee taste is more full; if the filtration time is too fast, the taste will be too light. and easy to produce stagnant water spill, drip filtration is too slow will make coffee powder fermentation, easy to produce sour taste and wine taste.

.