Why can't you use fine powder to make coffee by hand? Why is it necessary to sift fine powder to make hand-made coffee?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

The finer the powder, the easier it is to soak out the substance in the coffee powder. In addition to the good flavor, the bitter and astringent taste of caffeine will also be released, so Qianjie Coffee will advise you not to use too fine powder by hand.

The editor talked about the fine powder when he was chatting with his friends. Many of his friends really heard the color of the fine powder. As soon as they heard the fine powder, they thought of extract, but there were also those who had a special fondness for fine powder, such as Matt Perger's fine powder mixing method. What kind of existence is fine powder?

What are the types of coffee grinding?

We roughly classify the degree of grinding of coffee into the following categories:

1. Very fine grinding. This is generally as thick as powdered sugar and is often used to make espresso or Turkish coffee.

2. Fine, medium and coarse grinding. With white granulated sugar as the benchmark, this scope of application is relatively wide! Hand punching, Philharmonic pressure, siphon and so on, according to different baking degree and cooking method will have different grinding degree.

3. Rough grinding. For example, coarse granulated sugar is mostly used for kettle extraction.

Fine powder

Some people define fine powder as particles with a diameter less than a certain size (say, 50 microns). Recently, some people think that the fine powder represents the particle distribution curve of a specific region, but in fact, the shape of the fine powder is irregular and rarely presents a regular spherical shape.

The influence of fine powder on hand punching

Remember when we talked about extraction on our official account? One of the factors affecting extraction is the degree of grinding. the finer the grinding, the coffee powder is easy to accumulate on the filter paper, and the extraction resistance is larger, so the flow rate is slower and the extraction time is longer. The extraction rate of the substances contained in coffee is high, and the coffee brewed is stronger; the thicker the grinding is, the larger the gap in the powder layer is, the less coffee powder is in contact with hot water, the weaker extraction resistance, the faster coffee dripping speed and the lower extraction rate, so the flavor of coffee is lighter.

The color change of the fine powder is probably due to the fact that the coffee liquid can not flow due to the fact that too much fine powder has blocked the sewer hole, resulting in too much substance extracted from the coffee powder, and the coffee tastes with obvious bitterness, miscellaneous taste and astringency. But do we really need to treat fine powder like a beast?

Take [Arida of Panama] as an example, the editor washed the pot to sieve powder and those without sieve powder, what's the difference?

① has solid acidity, acidity of citrus and green orange, slightly sweet taste of nuts, preserved fruit and caramel in the middle, and tea at the end, which is balanced and soft as a whole.

② has rich fermentation flavor, imported citrus flavor, sweet and sour taste, obvious juice feeling, roasted almonds in the middle, caramel sweetness, slightly grapefruit peel at the end, no tea feeling, the sense of balance will be higher than ①, and the flavor level will be rich.

The editor believes that, in fact, fine powder will not be as terrible as a beast! Although due to the existence of fine powder, water has too much contact with the surface of coffee powder, fine powder will give priority to extract too many unnecessary impurities, even bitterness. Of course, it is important to grind the coffee powder evenly, after all, the extraction will be uniform when the coffee powder is evenly ground, but this does not mean that the fine powder is not advisable. after all, the appropriate fine powder can bring more levels of flavor to a cup of coffee. Of course, if too much fine powder has seriously affected your cooking, the editor suggests changing the mill. After all, a good mill is very important.