How to adjust the grinding thickness of coffee beans in different grinding machines? Coffee beans with different grinding degrees

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How to adjust the grinding thickness of coffee beans with different bean grinders? How to match the coffee beans with different grinding thickness?

According to the size of granule or powder, the grinding methods of coffee beans can be divided into rough grinding, medium grinding and fine grinding, and different grinding methods can be used according to different coffee utensils.

If the taste of the extract is balanced, but the taste is not your preference, you need to use other coffee beans or mix coffee beans.

If the taste is your preference, but the taste is not balanced, such as the taste is too plain, too sour or too bitter, it can be adjusted by changing the weight of coffee powder and grinding.

For most coffee beans, how to adjust the coarse grinding and the amount of coffee powder to adjust the taste balance?

If the taste of coffee is too insipid, it is masked by caramel and sweetness. At this time, you can try to increase the amount of coffee powder, thicker grinding, and water to maintain the same flow rate. This will reduce the proportion of sweetness while maintaining the same balance of acidity and bitterness.

If the taste of coffee is too strong, you need more caramel and sugar to balance the taste of coffee that is too strong. At this point, try to reduce the amount of coffee powder, younger grinding, and water to maintain the same flow rate. This will increase the proportion of sweetness while maintaining the same balance of acidity and bitterness.

If the acidic taste of coffee such as lemon, fruit, apple, wine and so on is too strong, keep the same amount of coffee powder, grind it younger and reduce the flow rate of water. With a lower flow rate, richer and stronger flavors can be extracted. This will relatively reduce the acidity.

If the bitterness of coffee wood, lemon peel, "dark bitter" such as lighter roast, cloves, tobacco or peat is too strong, keep the same amount of coffee powder and thicker grinding. The faster the flow rate of water is, the lighter extraction can be made. This will relatively increase the acidity.

In addition, there is medium fine grinding or very fine grinding (powdered coffee powder) which is finer than fine grinding, while beans are ground before brewing coffee.

After grinding into powder, its surface area increases and is easy to absorb moisture, which is very easy to oxidize, or wet and moldy, so it should be brewed as soon as possible after grinding in order to maintain the original taste of coffee.

The secret of grinding coffee beans

The grinding tool for coffee beans is a bean grinder, which can be slightly divided into three types:

▲ family uses manual rotary bean grinder. It is suitable for leisure people with small demand, large particles and killing time. )

▲ household electric bean grinder. (it can grind coffee powder of various particle sizes, and it can grind out 6 parts of coffee at a time. )

▲ specializes in using electric bean grinder. (for commercial use, coffee powder of more than one pound or less can be ground at a time. )

The following two points should be paid most attention to when grinding coffee beans:

▲ reduces the heat of rubbing. (grinding heat will cause the aroma of coffee to dissipate early)

The size of ▲ particles is uniform. (uneven particle size will make it impossible to control the brewing time.) so if you use a family-style manual bean grinder, rotate gently so that it does not produce friction heat as much as possible. To sum up, if you consider the quality, quantity, time and convenience of grinding beans, the use of electric bean grinders for home use will be the best choice.

Coffee beans, the dark brown beans seem ordinary, but they have a lot of knowledge at all stages. For a coffee cook and drinker like me, the cultivation, production and roasting of coffee beans.

I think it is enough to have a general understanding of professional knowledge, and coffee merchants can be responsible for the production. After all, this is an era of paying attention to the division of labor. But it is our responsibility to grind and make coffee, and we must have a clear understanding of it.

The ideal time to grind coffee is to grind it before cooking. Because ground coffee is easy to oxidize and lose its flavor, especially without proper storage, coffee powder is also easy to change flavor, so it is naturally impossible to cook mellow coffee. Some people are afraid of trouble or do not want to buy more bean grinders, so they usually buy ready-made coffee powder when they drink coffee at home. At this time, they should pay special attention to the problem of storage. Because the climate in Taiwan is humid, it is best not to place coffee powder at room temperature at will. A more appropriate way is to put it in a sealed jar and refrigerate it in the refrigerator, and do not put it in the same place with garlic, fish and shrimp and other heavy-flavored food. Because the coffee powder is easy to absorb, a careless coffee becomes a strange taste coffee, then even the best quality coffee will be spoiled. However, some people put the cooked coffee powder in the refrigerator as deodorant after sun-drying or microwave drying, which is a good way to make the best use of things.

When grinding beans, the size of the powder depends on the way it is cooked. Generally speaking, the shorter the cooking time, the finer the ground powder; the longer the cooking time, the thicker the ground powder. Sixth, in terms of the actual way of cooking, it takes a very short time for the ESPRESSO machine to make coffee, so the grinding is the finest, and the coffee powder is as fine as flour; it takes more than a minute to cook coffee in the "plug wind" way, and the coffee powder is ground of medium thickness; the thickness of the American coffee maker and hand filter can be compared with the thickness of Taiwan Sugar No. 3 special sand. Grinding coffee powder with the right thickness is very important for making a good cup of coffee, because the extraction of water-soluble substances in coffee powder has its ideal time, if the powder is very fine and cooked for a long time, resulting in excessive extraction, the coffee may be very bitter and lose its aroma. On the other hand, if the powder is coarse and cooked too fast, resulting in insufficient extraction, the coffee will be tasteless because it is too late to dissolve the water-soluble substance in the powder.

There are different brands and types of bean grinders for grinding coffee, and the ideal one is a grinder that can adjust the thickness of the beans. When grinding with a bean grinder, do not grind too much at one time, just enough powder for one time, because the longer the bean grinder is used at one time, the easier it is to get hot, which indirectly causes the coffee beans to be heated in the grinding process and causes the aroma to be released in advance, which will affect the aroma of the cooked coffee.

Coffee beans contain oil esters, so the bean grinder must be cleaned after grinding, otherwise the grease will become fouling and will smell stale after a long time, and even the most advanced beans will be ground into strange-smelling powder. After each use of the bean grinder, be sure to wipe the blade table with a wet cloth and clean the plastic top cover with warm hot water. But for the American popular flavored coffee, the added flavor is strong and strong, and it will last for a long time, so it is best to put two spoonfuls of white sugar in it before washing. Of course, it's best if the grinder doesn't grind the flavored coffee, so there's no problem of mixing.

According to the size of coffee beans, the grinding methods can be divided into rough grinding, medium grinding and fine grinding. Use the appropriate grinding method according to the coffee utensils.

There are also medium and fine grinding or finer and finer grinding than fine grinding (powdered coffee powder). The time to grind coffee beans is to brew coffee and only grind the required portion to be of high quality. After the coffee bean is ground into powder, its surface area increases and absorbs moisture, which is easy to oxidize. In short, with the passage of time, coffee powder also plays a role of deterioration to damage the flavor.

And after the ground coffee beans are placed, the carbon dioxide retained inside the coffee beans will be lost together with the aroma. In this way, when the coffee powder is extracted and filtered, the coffee powder should be expanded without expansion, and the coffee can not be brewed anyway. The secret is to consider grinding and homework consistently, so brewing coffee is the most delicious and mellow.