Coffee powder fine type and main uses of ground particles of coffee suitable for how to brew?

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The purpose of grinding coffee beans and the types and main uses of coffee powder

The reason why coffee beans are ground into powder before use is to make it easier to extract the ingredients from coffee beans. Grinding beans can increase the surface area of coffee beans by thousands of times, so that coffee can be made in a short time.

What grain size should coffee beans be ground to? How to define the size and thickness?

One of the criteria is the comparison of granulated sugar provided by the Coffee Fair Trade Agreement.

The way

Roughness grinding means that the particles are larger than coarse sugar.

Moderate grinding is the degree of white sugar.

The fineness grinding size is between white sugar and fine sugar.

The size of medium fineness grinding is between medium grinding and fineness grinding.

Extreme fineness grinding is a finer degree than fineness grinding.

The size of coffee powder will affect the extracted ingredients and filtration speed, that is to say, each tool and extraction method has its own suitable coffee powder size.

Extremely fine grinding is mainly used in espresso machine.

Fineness grinding is often used in the simpler type of extraction (ear-hanging type).

Medium fineness grinding to medium grinding is suitable for filter paper drip filtration and wind kettle.

For roughness grinding, it is recommended to use French filter kettle.

◎ degree of grinding (grinding coefficient)

The thickness of coffee powder is called 'grinding degree' or 'grinding coefficient'.

Usually, many people think that coffee powder is coffee powder.

But I didn't notice that even the coffee powder

If you use different brewing coffee utensils

Coffee powder also needs to be matched with different thicknesses.

If the coffee powder does not make a proper match of thickness and thickness

Will lead to uneven extraction.

The loss rate of fine powder is faster than that of coarse powder because of the loss of water.

On the other hand, the time of extraction will be different.

Finer powders will be over-extracted because they are soaked in water for too long.

The coarser powder will result in insufficient extraction due to insufficient soaking time in water.

So the degree of grinding (grinding coefficient) has a more subtle effect on the quality of coffee.

Can not be ignored!

The range of grinding degree (grinding coefficient) can be roughly divided into several types:

● espresso grinding Espresso Grind

More suitable for using espresso machine

The fineness of the degree of grinding (grinding coefficient) is quite sensitive.

● Turkish grinding Turkish Grind

More suitable for Ibrik pot

This kind of appliance is quite rare in China.

However, this kind of coffee utensils are often found in some European countries.

● rough grinding Coarse Grind

More suitable for filter kettle

Grinding Medium Grind in ●

More suitable for trickling filter pot or air stopper (siphon pot)

● fine grinding Fine Grind

More suitable for curling kettle or mocha kettle

Maybe ordinary people still don't know how to make a distinction between thickness and thickness.

If you have a grinder at home (more suitable for a grinder with 10 scales)

The number on the dial can be used as a reference for the degree of grinding (grinding coefficient):

(1) scale 1: 1. 5 → is suitable for using espresso machine Espresso

(2) scale 2 / 2. 5 → is suitable for using ice drip teapot & mocha kettle

(3) the scale is 3-3. 5 → is suitable for trickling filter pot (cooler pot) & plug air pot (siphon pot) & American coffee pot & Belgian Vienna pot

(4) scale 3. 5-4 → is suitable for French filter kettle

Through the above scale, it should be at the time of grinding.

The degree of grinding (grinding coefficient) can be used more accurately to match the coffee utensils used.

So when you hear that the more detailed you are, the stronger you are.

Then it can be said that this statement is wrong.

That's what I often hear.

However, after getting to the bottom of these error messages,

Salespeople who mostly come from commercial coffee.

Or a so-called counselor in a commercial coffee shop chain

Or the wrong message about coffee with a little knowledge.

The degree of grinding (grinding coefficient) is absolutely necessary to match the coffee utensils used to brew!

For example:

When it comes to brewing coffee in an American coffee maker

The degree of grinding with a strong taste (grinding coefficient) should be adjusted to scale 3 at most.

If the adjustment is lower than the scale 3, then the extraction will be uneven.

END