The basic principles of fine coffee grinding

Generally speaking, a good grinding method should include the following four basic principles:

The degree of grinding of the cooking method should be adjusted.

The degree produced during grinding is low.

The powdered particles should be evenly ground after grinding.

Grind the pottage before cooking.

No matter what kind of grinder is used, there will be friction in the mill. However, most of the good products are highly sporadic, the degree of grinding will increase the speed of development, and the aromatic alcohol will be lost in the air first.

After the coffee beans are ground, the cell walls of the coffee beans will completely disintegrate, and the surface contact with the air will increase a lot. all the defenses for the protection of new products will be completely withdrawn, and the speed of oxidation and oxidation will become faster, which will make the coffee lose its flavor in 30 seconds to 2 minutes. Therefore, it is recommended that you do not drink coffee powder, it is best to buy coffee beans, and grind them before drinking, and grind them quickly.

Before the invention of the bean grinder, humans used stone pestles and pestles to grind coffee beans. A doctor abroad has practiced this ancient tool and compared it with a modern bean grinder. According to the coffee powder made from pestles and pestles, the coffee powder can best soak up the fragrant and mellow flavor. According to the reasoning of the pestle, the pestle cracked the coffee beans naturally, so it should be the least likely to break the cell wall and the best to retain the coffee. However, in modern life, it is almost impossible for people to use pestles and pestles to grind coffee, so it is particularly important to choose a good bean grinder.

* the importance of uniform grinding

Once the coffee beans are ground too hard, the water connects too much with the surface of the coffee powder, and too many unnecessary beans will be extracted, even bitter beans will come out; but if the coffee is ground too thickly, the delicacy is still hidden deep inside, and the coffee brewed does not have enough aroma.

When brewing Italian-style coffee, we must make great efforts to fill the coffee powder to make it produce resistance to the high-grade water, so that the essence of coffee can be really extracted. Therefore, it is more sensitive to grinding, the more uniform grinding, will make the filled coffee powder more dense, and there are fewer gaps, can produce balanced resistance to water production, so that a cup of Espresso can be successfully extracted.

Reference to the degree of grinding

As far as the average consumer is concerned, after choosing coffee beans, bean grinders and coffee machines, only two variables of grinding degree and soaking time need to be paid attention to. Among them, the soaking time is easy to understand, and you can catch the door quickly, but the effect of grinding degree on the quality of coffee is more subtle, and there is a lot of room for exploration. The range of grinding degree can be divided into the following categories:

The Turkish style of grinding (Turkish Grind) is suitable for Ibrik coffee, which originated from the Turkish people, and is often used in some countries in southern Asia. In the tropical areas, this method of cooking is rare.

Coffee Grinding (Espresso Grind) uses a coffee machine, which is more sensitive to the precision of the grinding degree.

Fine Grind the mocha or the dripping cup.

Medium grinding (Medium Grind) close dripping cups or stoppers.

Rough grinding (Coarse Grind).