Skill of making coffee by hand | how to choose a coffee grinder? Effects of different bean grinders on coffee flavor

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In the Italian coffee industry, "grinding", "bean" and "machine" are the three major factors that determine the quality of coffee. And the hand industry is to "grind", "bean" and "skill"! So the mill is very important! Today, the editor is here to tell you about the grinding things.

Bean grinders can be divided into three categories: flat knife, conical knife and ghost teeth.

Flat knife: coffee beans are ground into particles by cutting, so their shape is mainly flaky.

Cone knife: the coffee bean is ground into particles by grinding, so its shape is mainly block.

Ghost teeth: coffee beans are ground into particles in the way of grinding, so their shape is mainly close to circle.

The grinding standard is the same, but the flavor is different.

Flat knife grinding, cone knife plate, ghost tooth grinding plate, which is better than the three different grinding plates? For the same beans, the taste of the coffee entrance is different when the grinding degree of the bean grinder with three different plates is basically the same. Although the main flavor is the same, but the detail structure is different! Why?

The structure of powder particles determines the flavor

The structure of the powdered particles is completely different after grinding. Through grinding, it can be observed that the powder structure and shape of different knife shapes are completely different. The effect of powder structure on the flavor of coffee is also related to whether the extraction is uniform or not, which has little to do with the extraction rate. Even if the extraction rate is the same, the flavor is still different, which is due to the uneven extraction.

~ the influence of powder structure and flavor of three kinds of grinding plates ~

The coffee particles ground by flat knife are flaky, and the flake can increase the area of cell wall, so using flat knife can increase the concentration and extraction rate of coffee liquid in a short time, so that the aroma of coffee can be significantly improved in a short time. At the same time, because the shape is long and the volume is smaller, when the extraction time becomes longer, the granular xylem will absorb too much water, resulting in increased miscellaneous flavor and astringent taste.

The most common cone knife is the old hand sharpening.

Of course, if you feel too tired, the electric cone knife is also easy to use.

The cone knife grinding particles will be nearly granular, resulting in a longer water absorption path of coffee particles, and it will take longer for the interior to come into contact with water, so the cone knife particles will release less soluble matter at the initial stage, resulting in a low concentration in a short period of time. At the same time, because the shape is granular, even if extracted for a longer time, the xylem absorbs less water and is less likely to produce miscellaneous and astringent taste.

The ghost tooth grinding plate can grind more uniform coffee powder, produce less fine powder at the same time, and has higher grinding efficiency. The coffee powder particles of ghost tooth grinding are close to round, and the proportion of coarse powder and fine powder is more uniform, so the coffee taste is cleaner, the flavor is more three-dimensional and full, but the machine price is higher. To make coffee by hand, it is recommended to use ghost tooth grinding.

~ factory adjustment and regular correction ~

After introducing the differences between different mills, let's talk about trimming. The trimming here refers to the situation that even if the newly purchased mill is adjusted to the finest scale, it is still very thick and uneven. What is introduced here is only for the adjustment of the usual hand-brewed coffee, and the requirements for measuring the grinding degree of the cup are not introduced.

Take the ghost tooth mill as an example, the adjustment methods of other mills are basically the same. first of all, we have to disassemble the dial of the grinding disc, turn on the motor, fine it one by one, and immediately adjust it when we hear the sound of grinding disc friction. this is the minimum grinding degree. at this time, the minimum grinding scale is aligned with the installation, so that it will be adjusted, and remember that this is not a work once and for all. The cutter head belongs to consumables. According to the use frequency of irregular grinding correction, if it is found that the degree of grinding is still very uneven, a lot of fine powder, then it is time to change the cutter head.

~ about fine powder ~

Now there are a variety of bean grinders on the market, but after all, the first difference lies in evenness and the amount of ultra-fine powder, which is the main culprit for clogging filter paper when coffee is over-extracted and brewed. However, without the plan to replace the bean grinder, a powder sieve is particularly important, and according to the needs of cooking, you can first sift the fine powder, and then remix the fine powder according to the required proportion, so as to achieve sufficient flavor release. and controllable extraction!

Next, we introduce several grinding methods of brown addiction without bean grinder.

~ Fuck ~

Finally, we will use the little Fuji ghost tooth bean grinder to make a cup of delicious [Guatemala Polsa], with a global limit of 138 kg.

Chateau Polsa, Guatemala

Producing area: Vivette Nanguo

Manor: Polsa Manor

Altitude: 1500 m

Variety: Pacamara

Treatment: washing

Hand punch

Degree of grinding: small Fuji ghost tooth grinding 3.5

Filter cup: V60

Water temperature: 90 ℃

Gouache ratio: 1:15

Cooking time: 1 cooking 39, cooking 55, 2 cooking 39, cooking 00

Brewing and cooking techniques:

Steam 30g in water for 30s, then inject water to 110g in stages. When the water level drops 1 to 225g, the filter cup is removed before the water falls completely, enjoy~.

Polsa is sour and sweet and soft, fresh and clean, with the acidity of lemon, passion fruit and plum, with the aroma of brown sugar, the taste will change with the change of temperature, which is worth pondering.