What is the effect of the grinding thickness of coffee beans on the taste?

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

Different grinding methods have different tastes! The finer the beans are ground, the more bitter ingredients are released.

Rough grinding

Quickly drop → to boil a clean flavor without miscellaneous smell.

If the coffee powder is coarsely ground, the injected hot water will drop quickly, unable to fully extract the flavor and aroma components. However, relatively miscellaneous flavor will not be completely released, the finished coffee has a sense of transparency, refreshing taste, soft and sour taste.

Fine grinding

Although slowly dripping → fully releases bitterness, it is easy to have miscellaneous smell if it is ground too fine.

Fine coffee powder acts as a filter layer, and coffee ingredients can be fully extracted. The finished coffee is full-bodied and mellow. But if the coffee powder is too fine, the ingredients will be over-extracted, easy to produce bitter taste.

When the powder thickness is uneven

The speed of dripping varies. → is not only delicious, but also has miscellaneous smells.

If the coffee powder is uneven in thickness, the extracted components will also be released irregularly. The concentration of sour and bitter ingredients of the finished coffee is uneven, resulting in a mixed and discordant taste of strong and light taste.

Grind to produce a uniform and moderate thickness

The key to brewing delicious coffee is to extract the ingredients of beans in moderation. The finer the coffee beans are ground, the larger the surface area of the beans is, and the more ingredients are extracted, but the bitterness of the coffee will also become heavier. On the contrary, the thicker the coffee beans are ground, the lighter the coffee concentration will be, the less bitter will be, and the sour taste will become more obvious instead.

And if the size of the powder is mixed, the dissolved ingredients will be disorderly and uneven, and the taste of the coffee may become incongruous. It is not only to adjust the thickness of coffee powder, it is also important to grind evenly. If micro-powder is produced during grinding, coffee is easy to have astringent taste, so the key point of choosing bean grinder is to select the type of machine that will not produce micro-powder and is least likely to cause friction heat that harms taste and aroma.

Four main points of the best grinding method

Grinding the thickness suitable for extraction

Coffee powder is uniform in thickness.

No fine powder.

Does not produce friction heat