How would you like your coffee for two? How to choose the grinding degree of coffee? How to inject water into steaming?

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Recently, many friends have asked the editor some questions about hand flushing. The editor has sorted out this novice Q & A, hoping to help the friends who have the same doubts in this respect.

01 | is the extraction time of two cups the same as that of one cup?

Usually, if there are too many people, the rush one by one is too time-consuming, so what should we do when one person becomes two or even three?

Take one serving (15 grams of powder) as an example, if you add one more person, you will add 10 grams more. When the amount of powder increases, the time will naturally be lengthened.

And when cooking, the powder can be thickened properly, because the amount of powder is more, the time will be lengthened accordingly, if the grinding is used for a single person, it will be easy to extract at this time.

02 | how to determine whether the grinding degree of coffee is appropriate?

Coffee grinding is not the finer the better, of course, too much fine powder is not good, because too much fine powder or the grinding degree is too fine can easily lead to blockage of the sewer, resulting in over-extraction.

Usually when we finish brewing coffee, if we see a situation like this in the picture below, then there is too much fine powder or too fine grinding.

If the degree of grinding is uneven, we will see two situations:

1. The fine powder is laid on the surface of the powder bed. If there are more times of stirring during cooking, or if the current is relatively large, you will find that the fine powder is on the surface of the powder bed, and the powder below is relatively coarse. This is because there is more water supply and the water level is higher, so the fine powder floats up.

2. The coarse powder is laid on the surface of the powder bed. This situation is just the opposite of the above, because the water flow is small, the number of stirring is not much, and the water supply is small, so the water level is not high, and the fine powder does not float up with the water, so the coarse powder will be on the surface.

How to choose the grinding degree of coffee?

Generally speaking, the thickness of coffee powder can be divided into five grades: coarse powder, medium powder, medium and fine powder, very fine powder.

Very fine powder: suitable for espresso

This usage is relatively absolute and is only used when making espresso. Because the extraction method is different from the usual principle of brewing at home, it needs to be pressurized, so the appliance is an Italian coffee machine, and the grinding also requires a professional coffee mill to achieve extremely fine.

If you use a mocha pot to make coffee, it is also more suitable to use very fine powder, but the extraction is generally excessive, although a little oil can come out, but the taste is bitter, and the enjoyment process is often greater than the taste itself.

Because when making Italian coffee, we must make efforts to fill the coffee powder to make it resistant to high-pressure hot water, so that we can really extract the essence of coffee. Therefore, it is more sensitive to the degree of grinding, the more uniform grinding, the more compact the coffee powder, and less space, can produce balanced resistance to water, so that a cup of Espresso can be extracted successfully.

Fine powder: suitable for hanging ears

The fine powder is slightly smaller than the fine granulated sugar (fine granulated sugar or young granulated sugar for baking), and give a reference, salt. Less than sugar, more than salt, that's right.

Fine powder is suitable for hanging-ear coffee. Many people will think that some of the ears should be soaked in water, and thicker particles should be used. In fact, it is mainly because the ears are all filter paper, and the water output is very large. Unlike hand punching with a closing position, such as the commonly used three-hole filter cup, it actually slows down the speed of water outflow. Therefore, hanging ears need more fine powder to increase the extraction area.

Medium powder is the most suitable for hand punching (take small Fuji ghost teeth as an example)

| | medium and fine powder (suitable for light baked beans, small Fuji ghost teeth 3.5) |

Medium and fine powder ≈ white granulated sugar (the most common white granulated sugar in the supermarket, a little bigger than that). Generally, the hand punching will eventually be fixed on the thickness of the medium and fine powder. Because the medium and fine powder is very commonly used, you who love coffee should try your own coffee mill and find the most suitable level of medium and fine powder.

| | medium flour (suitable for medium-baked beans, small Fuji ghost teeth 4) |

Medium powder = granulated sugar (the largest granulated white granulated sugar seen in the supermarket is this kind of thickness most of the time), the medium powder is slightly thicker than the medium fine powder, but not as large as the coarse powder.

It is recommended that beginners first use medium powder for hand flushing. After all, grinding powder is not easy to produce very fine powder, and it is not easy to soak coffee powder in the filter cup due to the accumulation of water in the filter cup at the beginning of the unstable flow control, thus causing coffee extraction to be excessive. In addition, because personal tastes are different, you can try more between medium powder and fine powder to find a suitable thickness.

| | coarse flour (suitable for medium and deep baked beans, small Fuji ghost teeth 4. 5) |

Coarse powder > raw sugar (in human words: sugar larger than the largest granule of white sugar you can see on the market)

Grinding coffee beans is the first step in brewing coffee, but it is also a step that many people are prone to failure, either too fine or too thick, indirectly affecting the taste of the coffee. If you want to accurately grasp the size of coffee powder, it is recommended to use an electric bean grinder that can adjust the scale to accurately master the grinding degree. Take the small Fuji bean grinder as an example, the best thickness of hand coffee powder is in the middle of the 3-4 scale, and fine sugar can be used as a reference.

03 | how to inject water into steaming

If you are too gentle and careful when steaming and injecting water, it is easy to screw up a cup of coffee.

When you inject water very gently, or listen to the so-called "paving" saying, when injecting water, there is not enough strength to let the water penetrate the surface powder layer, but moist the surface, so that the water can only rely on capillarity and gravity to infiltrate into the deep layer. At this time, the time for steaming water to seep from the surface to the bottom will be prolonged, and some of the water will spread from the surface and flow away from the edge ribs. And reduce the actual amount of water obtained by steaming coffee powder, the effect of steaming will naturally be greatly reduced.

What should be paid attention to by steaming and injecting water?

1. To increase the intensity of water injection, you can start from two aspects: the size of the water column and the height of water injection. After all, some small-mouth pots are really only suitable for fine flow, and when the flow is large, it is easy for the water column to tilt. At this time, increase the height of water injection. Let the gravity acceleration provide you with enough penetration. Of course, don't splash.

2. Appropriately increase the amount and time of steaming. If the soldiers come to cover up the water and cover the soil, since the penetration is not enough, the actual amount of steaming will be reduced and the speed will be slowed down, so just increase the amount of water and prolong the steaming time.

All right, this is the novice Q & An in this issue. I hope it can help you all! Of course, if you have any questions, you can come and talk to us.

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