Is the coffee sieve necessary? What is the effect of sieving powder on cooking? The use of powder sieve

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

Is the coffee sieve necessary? What is the effect of the powder sieve on cooking?

It means to sift out the fine powder from the coffee powder with some sieves or tea cubicles.

Fine powder

It means coffee powder that has been ground more than the target number of times.

The reasons are as follows: because each coffee bean varies in size or because of the depth of roasting.

When the bean grinder grinds beans, some coffee beans will be ground many times before they are finished.

So how much does the fine powder account for the ground powder?

Fine powder accounts for about 5-10%, such as grinding 10g beans, there will be 0.5-1g fine powder.

After a brief introduction to the fine powder

Let's get to the topic officially.

We always pursue equilibrium extraction in coffee extraction.

In this equilibrium extraction process, fine powder acts as a flavoring agent.

Too much or nothing affects each other.

The cup method is used to measure the influence of fine powder in extraction.

This time, the test beans will use the Bolivia Panuni fried for two days and grind the beans to three degrees of shallow, medium and deep.

First of all, let's take a look at the different depths.

The differences under the roughest (7), most worn (1) and commonly used hand punching (5) grinding degrees

Light-bean noodle and bean heart are both light color, and there are more fine powder.

If the medium-bean noodle is a little deeper than before, the bean heart is much deeper, but the amount of fine powder is less than before.

Deep-bean heart is much deeper, but the amount of fine powder is less than just now, bean noodles and bean heart are both dark brown, and the amount of fine powder is about the same as the moderate one.

Cup test this ring

Cup test result

On the whole, the flavor of each baking degree of sifted powder is not much different.

Stir-fried, after sieving the powder

The taste is weaker, but the flavor is clearer.

Moderate, the flavor of the two is really not too great.

But those without sieve powder have higher sweetness and smoother taste than those without sieve powder.

Deep-fried, respectively is the biggest

The cup without sieving powder is frozen.

The taste is very dirty and unclean (unclean), but the sifted ones still have a clear flavor and even a little sweetness.

End

Of course, this small experiment should not be generalized.

However, we can see that there is a need for the existence of light and medium-fried fine powder.

Such as coordination and compensation in sweetness and taste

But on the contrary, the deep-fried fine powder has caused some bad results.

So RedMeow suggested that everyone

Or according to the depth of cooking tools and beans to decide whether to sift the powder or not.

Instead of sifting beans or thinking that sieving powder is not good.