What is the impact of the grindability of coffee beans on making coffee? What happens when the coffee powder is thick and fine?

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Neither moderate nor medium to fine is a very accurate description. The actual effect is to make a cup and then adjust it according to the taste of the coffee. Until we find the most appropriate state.

However, the grinding thickness varies depending on the number of cups used to make coffee. Because this is a continuous soaking process, the number of coffee cups made is different, the thickness of the powder layer is different, so the thickness of grinding can not be the same.

Generally speaking, the scope of detail is indeed too large. Can refer to the standard grinding given when buying beans, if it is not clearly marked, it is recommended to ask the bean merchant, and then according to his advice, combined with their own taste appropriate fine-tuning. Generally speaking, the shallow, medium and deep baking degree corresponds to the slightly fine and medium-coarse grinding degree; the sour taste can be slightly adjusted slightly, and bitter can be considered to slightly adjust the coarse point. What I said slightly, really a little bit, do not call up two or three scales at once, it is better to adjust one scale at a time. When cooking at home, the same bag of beans, after determining the scale, it is good to use one scale in a short time. Changing the ratio of water to powder or cooking time is a very effective way to adjust.

Grinding rough, extraction and odor

When making coffee, the main goal is to control the extraction.

The taste of coffee depends on how much is dissolved from the coffee beans into the water.

This part of the balance comes from the proportion of gouache, cooking time, water, grinding coarse and other factors.

The purpose of grinding is to increase the surface of coffee beans connected with water.

The coarser the water is ground, the faster the water passes through, and the slower the water passes through.

So grind the cooking time and extraction rate of rough coffee.

Rough grinding will spread its structural distribution, which will allow water to pass through coffee powder more quickly.

The less noodles or the shorter the cooking time, the possibility of insufficient extraction (unless soaking cooking is used).

On the other hand, the structure distribution of grinding powder will be dense, which means that the longer the water passes through the coffee powder.

And the more powder contact surface will increase the extraction rate.