What is the effect of coffee powder size on coffee extraction when hand brewing coffee?

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

Have a cup of coffee by hand! Choose coffee beans according to your own taste

There are a lot of coffee beans on the market, and if you don't have a specific hobby for coffee, you will be dazzled when you enter the store. It is suggested that you might as well know which flavor of coffee you like, whether it is heavy flower, heavy fruit, or light taste, and then ask the store to recommend it so as not to buy it indiscriminately, so today we will write about how to choose coffee beans for hand-brewed coffee.

Compared with siphon pot or mocha pot each has its own suitable coffee beans, the advantage of hand-brewed coffee is that it does not pick coffee beans at all, and it is not as short as mocha pot extraction time, if the taste buds are dull, it is not easy to drink layers of taste. If you make it by hand, no matter what kind of coffee beans from any country, you can drink the pure taste, aroma and level of this kind of coffee. But there is a premise to pay attention to, because the coffee has a taste period, and once the coffee is ground into particles or powder, the surface area of contact with the air increases, which will accelerate the oxidation rate and lose the aromatic substances, unless it is impossible to bring hand-made equipment away from home, otherwise, it is recommended that you must freshly grind, drink and grind, so that you can drink the delicious coffee.

The right thickness makes more delicious coffee.

The secret of good coffee is extraction, but what exactly does extraction mean? Extraction is the process in which the flavor and aroma substances of coffee beans are released into water and combined with water, resulting in a cup of delicious coffee.

However, these flavors and aromatic substances represent a certain flavor, some bring sweetness, some are bitter, some bring fruit flavor, and some bring astringency. These substances will also be extracted at different points in time.

The order of substances extracted from coffee is as follows:

Sour, sweet, bitter, and finally astringent.

This means that while controlling the extraction rate, you can control how much substance will dissolve into the coffee, in other words, you can determine the flavor of the coffee. Whether you brew or brew espresso by hand, this is the basic rule for creating a brewing formula.

And the thickness of grinding is also one of the considerations.

How does the thickness of coffee powder change its flavor

There are many reasons that affect coffee flavor: grinding thickness, brewing time, water temperature, coffee bean quality, roasting degree and so on.

Let's quickly define these variables:

Quality of coffee beans: different producing areas, different varieties and different treatments will affect the taste of coffee.

Degree of roasting: if it is not cooked, the coffee will smell sour. If overbaked, the coffee will be bitter and smoky. But excluding these two conditions, the degree of baking can be divided into several kinds: light baking has more fruit flavor and sour quality; medium baking has more sweetness; deep baking has high thickness, bitterness is more obvious, and the complexity of flavor is lower (so there are many high-quality bean bakers. Will tend to choose light to medium baking). But this not only affects the flavor, the deeper the roasted coffee, the faster the substance is released during brewing, which will be discussed later.

Cooking time: the longer the time, the more substances are extracted.

Water temperature: the higher the water temperature, the more substances are extracted.

Next is the grinding thickness, one of the most powerful factors for controlling extraction.

Grinding thickness is one of the biggest factors in the brewing process, increasing the surface area of more coffee so that hot water can extract more matter at the same time.