How to make coffee powder? The grinding of coffee powder can make the overall flavor of coffee different

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We are often asked about the best way to make coffee at home; what machine should I buy? What brewing method should I use? What is the ideal brewing ratio of this to those beans? Sometimes these questions are easy to answer, but sometimes it takes more digging to find the best way to help the person brew the best coffee at home. The first question I inevitably asked was "are you grinding your own beans?"

This article will help explain why this is my problem and why grinding is really important.

To simplify the problem, there are four different stages of processed coffee: mung beans, roasted beans, coffee powder and brewed coffee. According to the question you ask, mung beans can last for a year or more; after a few weeks, baked beans begin to lose their taste, brew coffee in minutes and grind coffee in 45 seconds.

The reason behind this is the chemical composition of coffee. Although mung beans (unroasted coffee) have been found to contain about 300 different volatile organic compounds (VOCs) responsible for aroma and flavor, roasted coffee has been found to contain more than a thousand due to chemical reactions during roasting.

The problem is that these aromatic compounds are volatile, which means they tend to sublimate from solids (beans or grinds) or liquids (brewed coffee) into the air. The problem with ground coffee is that its surface area is much larger than that of whole beans. This allows VOC to quickly escape from ground coffee. Just 45 seconds later, you have begun to lose aromatic compounds, turning a regular cup or Joe into a really special coffee.

What is grinding?

Ground coffee basically breaks down roasted coffee beans into smaller pieces, making the compounds in coffee easy to dissolve or suspend in water, resulting in coffee. According to the roughness or fineness of grinding, coffee grinding can be divided into two categories: Italian or hand-made. Espresso is finely ground and is designed to compress into "ice" of ground coffee to pass through water under pressure, and filter abrasives can vary from salt concentration to coarse sand.

Because espresso is high pressure and erosive, it is more difficult to grind espresso than filter grinding. It requires a highly consistent grinding size and needs to be careful that the burr or burr shell does not overheat and cause VOC to decompose or polish from the coffee. Therefore, a better grinder is usually needed when grinding coffee. The qualities found in a good coffee grinder include: low speed (revolutions per minute), the ability to fine adjust the grinding, high-quality burr device and built-in timer to control the grinding weight.

Request

For filters, the requirements are less stringent because of the looser nature of the brewing process. However, the consistent high quality of grinding is still very important. You should always make sure that you use a coffee grinder with two burrs, not a grinder with rotating blades to make espresso and filters.

The reason behind this is due to the inconsistent grinding fineness of the knife grinder. Like cooking vegetables, if your grinding is unstable, smaller grinding will brew faster than larger grinding, resulting in poor extraction. In addition, the knife grinder may take longer to grind the same amount of coffee as the burr grinder, causing the accumulated calories to break down the aromatic compounds in the coffee.

In order to simplify the advice given, always consider which grinder to use as the ideal brewing method. If you are brewing a filter, a manual Hario Slim or Baratza Encore grinder will be ideal (but if you don't want to solve the problem first, Hario Slim may not be suitable for you).

If you want to make coffee at home, Vario Home is recommended because of its versatility, high quality burr and innovative grinding adjustment system. Remember, no matter how good your brewing equipment or method is, without a good grinder, you will miss it!