The relationship between the thickness of hand-made powder and extraction time what is the number of mesh of hand-made coffee powder sieve?

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Some parameters that you need to know if you want to brew a pot of delicious coffee by hand extraction are very important, for example, different flavor coffee beans need different filter cups and different grinding fineness, and so on. Then the next article Qianjie Coffee will mainly come to popularize the relationship between the thickness of hand-made coffee powder and extraction time, and how to determine the grinding degree of hand-made coffee powder.

The relationship between the thickness of hand-punched powder and the extraction time

The thickness of coffee powder has a great influence on the extraction of coffee concentration in Chengdu. For example, the thicker the coffee mill is, the larger the gap between coffee powder is, and the flow speed is naturally faster, which will shorten the extraction time and reduce the extraction rate.

And vice versa, if the grinding degree of coffee powder is too fine, the extraction rate will become higher, the coffee concentration will be higher, and the flavor will become bitter.

In addition, it is like light-roasted coffee beans, which are hard in texture and not easy to extract the soluble matter, so they are suitable for fine grinding. And deep-roasted coffee beans are suitable for coarse grinding, too fine it is easy to rush out the bitter taste.

What is the common grinding thickness of coffee powder?

According to Qianjie Coffee, it is known that there are three types of coffee grinders on the market at present, one is the bean grinder in the Italian espresso grinding zone, the other is the bean grinder which is not suitable for espresso but can be applied to most of the grinding degrees, and the last one is that the grinding thickness range can be applied to all kinds of bean grinders.

If according to the recommended grinding thickness of the grinding coffee machine, you can know several common grinding thickness, the smallest grinding degree is suitable for the brewing of Turkish pot coffee, then to espresso, then to medium thickness of hand-brewed coffee and dripping coffee, then a little thicker is suitable for siphon pot, and finally the coarsest grinding degree is used for the cooking of pressure pot.

The degree of grinding of espresso is relatively fine, which stems from the production process of espresso and the use of espresso. the production of espresso requires a very short extraction time, usually between 20 and 30 seconds. at the same time, espresso is mainly used to make the base of most Italian coffee, which needs to extract enough coffee substances to support water or milk, so the degree of grinding will be very fine compared with other brewing methods.

Among the many brewing methods, the extraction time of hand-brewed coffee is relatively moderate, with an average of about 2 minutes, of course, 1 to 3 minutes is fine, but the average extraction time of most one-person hand-brewed coffee is 2 minutes. Compared with espresso, the degree of grinding is not too fine to avoid excessive extraction, so the degree of grinding belongs to medium thickness.

The extraction time of pressure pot coffee is 4 minutes or more, which is longer than that of hand-brewed coffee, so the grinding degree of pressure pot coffee is the thickest, in order to avoid over-extraction caused by long-time extraction.

How to confirm that the hand-made coffee powder is of medium fineness?

Here Qianjie coffee should reflect that different types of bean grinders have different expression standards of grinding scale, so here we need to use hand-brewed coffee powder sieve.

Here Qianjie Coffee recommends the standard sieve of 0.85mm. This is a sieve with an aperture of 0.85mm, and coffee particles smaller than this aperture will pass through. When using this screen, we weigh 10 grams of coffee beans for grinding, put the ground coffee powder into the upper layer of the whole screen, through repeated shaking, coffee particles smaller than 0.85mm will be sifted into the lower layer, and then we weigh the lower coffee powder, and this weight before the sieve (10 grams) can obtain the passing rate of the grinding degree.

The pass rate of the sieve obtained from the front street coffee here is about 80%, that is, 10 grams of coffee beans can be screened to get about 8 grams of coffee powder. This conclusion is the conclusion of Qianjie coffee after many screening and brewing tests, so this is not an absolute standard, because everyone and everyone's understanding of making coffee, as long as you have understood the interaction between the various factors in the parameters, there are actually different combinations of parameters, but if you are still a novice or have not determined the grinding degree of a coffee bean. Qianjie Coffee suggests that you can use this 80% sieve to learn by filtering the degree of grinding.

The above is the answer of Qianjie Coffee about the relationship between the thickness of hand-brewed powder and extraction time and the mesh of hand-brewed coffee powder. I hope it can help coffee lovers who want to brew their own coffee or do not know how to make their own coffee.

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