The difference between the thickness and taste of coffee beans to coffee powder

Coffee experts all know that a cup of high-quality coffee is made by many processes, and during the period, there is a complex and meticulous process, that is, grinding. The size of the brewing apparatus for grinding particles will affect the taste of the coffee. Therefore, experienced baristas will grind it by hand to keep it original.

The key points of grinding coffee beans

Once the coffee bean becomes powdered, it will oxidize rapidly because of its larger contact with the air, and sometimes it will smell sour because of the oil it contains, so proper grinding also affects the success or failure of a cup of coffee. Grind the coffee before brewing in order to retain the aroma of the coffee. The key points in grinding are as follows:

1. The degree of grinding should be average.

two。 No heat can be produced during grinding

3. Can't produce fine powder.

4. Select the degree of grinding suitable for extraction tools

The relationship between the degree of bean6 grinding and the change of coffee taste

The finer the grinding degree, the stronger the bitterness, and the coarser the bitterness, the lighter the bitterness. This is the most basic grinding rule.

Coffee grinding degree

Coarseness and fineness

The surface area of the coffee shop

Small and big

Extractive component

Less and more

Coffee concentration

Light and thick

Bitterness present

Weak and strong

Because fineness grinding increases the contact surface with air, in addition to accelerating the speed of oxidation, once combined with water, the dialysis speed will be several times higher than that of rough grinding. At this time, the adjustment of time and water temperature by the cooking staff becomes particularly important. No matter which cooking method is used, as long as we pay attention to the principle that the water temperature is directly proportional to the grinding thickness and inversely proportional to the heating time, there will not be much problem.

The relationship between Grinding degree and Coffee extraction tools

Different coffee brewing utensils need different grinding degrees, too coarse particles can not extract the taste, too fine and easy to over-extract, resulting in bitter taste, so the suitable extraction can extract the good ingredients of the coffee completely, and the inferior substances are retained in the fiber. in general, the shorter the brewing time, the more the coffee powder must expand the surface area to contact with the water, and the finer the particles are needed. On the contrary, if the cooking time is prolonged, the larger the grinding particles must be, the rougher the grinding particles must be, so as not to extract unnecessary impurities. For example, a fast-extracted Espresso requires extremely fine grinding like a fine powder, and a rough grind is required in order to fully infiltrate the coffee to release its aroma.

For example, the filter paper or plug-style brewing method, because the extraction time is relatively short, about one or two minutes, the coffee beans have to be ground a little finer than the French filter kettle. The extraction time of the French filter kettle is about three or four minutes, and it is suitable for rough grinding. If the grinding is too fine, it is easy to drink coffee grounds and have a bitter taste. In other words, the longer the extraction time, the thicker the coffee beans will be ground, so as not to cause excessive extraction and bitter taste; the shorter the extraction time, the finer the coffee beans will be ground, so as to avoid insufficient extraction.

Coffee grinding degree

Suitable cooking tools

Fineness grinding: mocha pot, espresso machine

Medium grinding: filter paper dripping method, air stopper method, flannel dripping method

Roughness grinding: light drop filter pot, water drop coffee machine

Grinding tool

Bean grinders are generally divided into three types:

1. Manual rotary bean grinder-suitable for hand measuring.

2. Electric bean grinder-suitable for more use.

3. Professional bean grinder-suitable for commercial use.

Cleaning of bean grinder:

The most troublesome part of using the bean grinder is probably the cleaning work. The general basic maintenance work is as follows:

1. First carefully wipe the appearance of the bean grinder.

2. Clean up the exit of the coffee powder.

3. If the utilization rate of the bean grinder is very high, it is best to take the bean grinder apart and clean it carefully.

Coffee beans contain oil, so you must wash them regularly, otherwise the oil will accumulate more and more, and there will be a strange smell over a long time, even the most advanced and fresh coffee beans will have a bad taste.

Due to different brewing utensils, the contact method and time between coffee and hot water will be different, so the degree of grinding should be determined according to the type of brewing equipment used. In order to match the brewing mode of filter paper and American coffee machine commonly used by ordinary consumers, most of the packaging products sold in the market also set the grinding particle size to the degree of "medium and fine" in accordance with its brewing mode.

The particle size is about the same as white granulated sugar.

It is suitable for Italian espresso machine and Turkish Epico pot.

The particle size is between white granulated sugar and fine granulated sugar.

It is usually used in cold bubble method (Water Drip).

The size of the particles is like fine granulated sugar, and most of the ground coffee sold in the market belong to this kind of grinding size.

Suitable for filter paper and American coffee machine.

The particle size is between fine granulated sugar and coarse granulated sugar.

Suitable for air stopper and flannel filter bag.

Particles are the size of coarse-grained sugar.

Suitable for coffee percolation pot (Percolator).