Is the coffee ground as finely as possible? The slower the coffee is extracted, the stronger the smell will be.

The grindability of coffee

If the coffee is ground the finer the coffee is ground, the surface area will increase, and the area that can dissolve the coffee ingredients after meeting water will also become more, so the stronger coffee can be extracted. On the contrary, the thicker the coffee is ground, the less the surface area and the concentration of the extract.

Is the coffee ground as finely as possible?

The finer the coffee is ground, the more easily the holes in the filter paper that are intended to allow water and coffee ingredients to pass through are blocked by coffee particles, and the water becomes difficult to pass through the filter paper. On the other hand, the slower the coffee is extracted, the stronger the miscellaneous smell released by the coffee that has been soaked in water for a long time.

This is why espresso is ground to a very fine size to bring out the greatest aroma and flavor of the coffee. However, if the particles are too small, it is difficult for the water to pass through the filter paper, so it is necessary to apply a pressure of 9 air pressure to let the coffee particles pass quickly and extract the aroma and flavor properly. But in the hand, because there is no pressure to make the extraction faster, so it is necessary to adjust the size of the coffee powder.

Usually, when grinding coffee, the ideal size is that 0.85mm-sized particles account for about 70% of the total. But in fact, in the extraction, it will roughly fall in the size of half a sesame to the size of a sesame. In this range, according to the desired coffee concentration or aroma, to find out the size of the particles that can cook the taste you like.