The thickness of coffee powder has a great influence on a cup of coffee, and the thickness of coffee powder will affect the flavor.

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Drinking coffee is of course the best to drink freshly ground coffee beans, but when grinding coffee beans, the choice of coarse or fine grinding will affect the taste and taste of coffee, and the finer the coffee beans are ground, the more obvious the bitter taste will be.

Different grinding methods have different tastes.

The finer the beans are ground, the more bitter ingredients are released.

Rough grinding:

Quickly dripping → to make a clean flavor without miscellaneous smell.

If the coffee powder is coarsely ground, the injected hot water will drop quickly, unable to fully extract the flavor and aroma components. However, relatively miscellaneous flavor will not be completely released, the finished coffee has a sense of transparency, refreshing taste, soft and sour taste.

Fine grinding:

Although slowly dripping → fully releases bitterness, it is easy to have miscellaneous smell if it is ground too fine.

Fine coffee powder acts as a filter layer, and coffee ingredients can be fully extracted. The finished coffee is full-bodied and mellow. But if the coffee powder is too fine, the ingredients will be over-extracted, easy to produce bitter taste.

When the powder is uneven in thickness:

The speed of dripping varies. → is not only delicious, but also has miscellaneous smells.

If the coffee powder is uneven in thickness, the extracted components will also be released irregularly. The concentration of sour and bitter ingredients of the finished coffee is uneven, resulting in a mixed and discordant taste of strong and light taste.

To grind to a uniform and moderate fineness:

The key to brewing delicious coffee is to extract the ingredients of beans in moderation. The finer the coffee beans are ground, the larger the surface area of the beans is, and the more ingredients are extracted, but the bitterness of the coffee will also become heavier. On the contrary, the thicker the coffee beans are ground, the lighter the coffee concentration will be, the less bitter will be, and the sour taste will become more obvious instead. And if the size of the powder is mixed, the dissolved ingredients will be disorderly and uneven, and the taste of the coffee may become incongruous. It is not only to adjust the thickness of coffee powder, it is also important to grind evenly. If micro-powder is produced during grinding, coffee is easy to have astringent taste, so the key point of choosing bean grinder is to select the type of machine that will not produce micro-powder and is least likely to cause friction heat that harms taste and aroma.

Four main points of the best grinding method

* Grinding the fineness suitable for extraction

* Coffee powder is uniform in thickness

* No fine powder particles

* No friction heat

Generally speaking, a good grinding method should include the following four basic principles:

1. The degree of grinding suitable for cooking method should be selected.

two。 The temperature produced during grinding is lower.

3. The powder should be uniform after grinding.

4. Grind before cooking.

No matter what kind of grinder is used, it is bound to generate heat by friction during operation. However, most of the excellent substances are highly volatile, and the heat of grinding will increase the speed of volatilization, so that the aromatic alcohol will be lost in the air first.

After grinding, the cell wall of coffee beans will completely disintegrate, which means that the area of contact with air will increase a lot, all lines of defense to protect freshness will be completely removed, and the rate of oxidation and deterioration will become faster, which will make the coffee lose its flavor within 30 seconds to 2 minutes. Therefore, the author strongly suggests: do not buy coffee powder, it is best to buy coffee beans, and grinding before drinking, grinding should be brewed quickly.

Before the invention of the bean grinder, people used stone pestles and bowls to grind coffee beans. A doctor abroad once experimented with this ancient tool and compared it with a modern bean grinder. It is said that the coffee powder made from pestles and stone bowls is the most mellow. According to logical reasoning, the pestle cracked the coffee beans naturally by impact, which should be the least likely to damage the cell wall and best retain the excellent substances of coffee. However, in modern life, it is almost impossible for people to use pestles and stone bowls to grind coffee, so it is particularly important to choose a good bean grinder.

* the importance of uniform grinding

Once the coffee beans are ground too fine and the water comes into contact with the surface of the coffee powder too much, too many unnecessary impurities will be extracted, even bitter beans will come out; but if the coffee is ground too thick, the delicacy will still be hidden deep inside, where the hot water can not be touched. The coffee brewed does not have enough aroma.

When brewing Italian espresso, we must make efforts to fill the coffee powder to make it resistant to high-pressure hot water in order to 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.

As far as the average consumer is concerned, after buying coffee beans, bean grinders and coffee machines, only two variables, grinding degree and brewing time, need to be paid attention to. Among them, brewing time is easier to understand, and you can get the hang of it quicker. However, the effect of grinding degree on coffee quality is more subtle, and there is a lot of room for discussion. The range of grinding degree of powder from fine to coarse can be divided into the following types:

6 1 Turkish grind (Turkish Grind) is suitable for Ibrik pots to boil coffee, which originated from the Turkish people and is often used in some countries in southern Europe. In Taiwan, this method of brewing is rare.

61 espresso grinding (Espresso Grind) is suitable for the use of espresso machine, and is more sensitive to the fine degree of grinding.

6 1 fine grinding (Fine Grind) is suitable for mocha pot or dripping filter cup.

6 1 medium grinding (Medium Grind) is suitable for trickling filter cup or air stopper.

61 rough grinding (Coarse Grind) is suitable for filter kettle.

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