Coffee grindability coarse powder medium powder fine powder very fine powder difference between the size of hand-made coffee particles

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introduction

Coffee brewing process is actually an extraction process, water as a solvent to extract coffee flavor substances from coffee beans, and brewing program parameters are the most obvious and important factors affecting the extraction effect, these factors include the proportion of powder and water, grinding degree, water temperature, extraction time and so on.

The ratio of powder to water refers to the ratio of coffee powder dosage and water injection dosage. If the ratio is high, the taste is weak, and if the ratio is low, the taste is strong. The recommended ratio of powder to water for hand-brewed coffee is 1:14 to 1:18. The ratio of powder to water produced by Qianjie Coffee is 1: 15.15 grams of coffee powder is injected with 225 grams of water.

Water temperature and extraction time are easier to understand. The higher the water temperature, the more flavor can be extracted. Similarly, the lower the water temperature, the lower the efficiency of extracting coffee flavor. Front Street Coffee will choose a water temperature of 90 degrees Celsius when brewing lighter roasted coffee beans, while the darker roasted coffee beans will choose a water temperature of 88 degrees Celsius. Extraction time refers to the coffee powder began to contact water to remove the filter cup time, the longer the powder water contact time, the more extracted substances, powder water contact time is short, the taste is light. The brew/extraction time of Front Street Coffee is about 2 minutes.

The grinding degree refers to the fineness of coffee powder. Coffee beans are ground into powder by a bean grinder. The coarser the coffee powder, the lighter the coffee taste, and the finer the coffee powder, the stronger the coffee taste.

How does grinding affect coffee taste?

The degree of grinding is also often described as the fineness of the coffee powder, and we often describe it as the particle size of the coffee powder. When the coffee powder is coarser, the coffee powder particles are larger, and it takes more time for the water to enter the coffee particles to extract coffee substances. Similarly, when the coffee powder is finer, the coffee powder particles are smaller, and it takes less time for the water to enter the coffee particles to extract the coffee substance.

In the brewing process, in the same time, the finer coffee grinding degree can extract more coffee substances, so the coffee taste will be stronger; while the coarser coffee grinding degree can only extract limited coffee substances, and the taste is easy to be weak.

What are the common grinding thicknesses?

Generally, there are three types of coffee grinders on the market classified by grinding interval, one is the grinder of espresso coffee grinding interval, one is the grinder that cannot be applied to espresso coffee but can be applied to most grinding degrees, and the last one is the grinder that can be applied to all kinds of grinding intervals.

If you follow the recommended grinding thickness of the coffee grinder, you can know several common grinding thicknesses, the finest grinding degree is suitable for brewing with Turkish pot coffee, then espresso coffee, then to the medium thickness of hand-brewed coffee/drip coffee, then a bit coarser is suitable for siphon pot, and finally the coarsest grinding degree is used for brewing with French press pot.

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

The extraction time of hand brewed coffee is relatively moderate among many brewing methods, with an average of about 2 minutes, of course, 1 to 3 minutes can also be used, but most of the extraction time of hand brewed coffee brewing schemes for one person is on average 2 minutes. It does not require too much grinding compared to espresso coffee to avoid excessive extraction, so the grinding degree is medium.

The extraction time of French press coffee is 4 minutes or more, which is longer than the extraction time of hand-brewed coffee, so the grinding degree of French press coffee is the coarsest, in order to avoid excessive extraction caused by long extraction time.

How much ground should I use for hand brewed coffee?

The grinding degree of hand-brewed coffee belongs to the middle thickness among many brewing methods, but the expression standard of grinding scale of different models of bean grinder is different, so how should Qianjie Coffee express the grinding degree to the guests who use different bean grinder? And when we get a new bean, how do we determine how ground that bean is?

To solve these problems, Front Street Coffee uses a standard 0.85mm screen. This is a sieve with a pore size of 0.85 mm, and coffee particles smaller than this pore size will pass through. When using this sieve, we weigh 10 grams of coffee beans for grinding, put the ground coffee powder into the upper layer of the whole sieve, through repeated shaking, coffee particles less than 0.85mm will be screened into the lower layer, then we weigh the coffee powder in the lower layer, and this weight is before the sieve (10 grams).

The front street coffee recommends that the grinding degree of hand-brewed coffee is a little more moderate, and the pass rate of the sieve is about 80%, that is, 10 grams of coffee beans can be dried to about 8 grams of coffee powder.

Front Street Coffee needs to be reminded that this is the most basic standard grinding degree recommended by Front Street Coffee, not a dead standard. When you have understood the mutual influence 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, this 80% sieve will help you find the benchmark.

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