How to choose the grindness of coffee beans for hand brewing coffee? The grade of the thickness of coffee powder

Hand-made coffee

At this time, the size of coffee grinding particles is very important, the particles are too thick, coffee soluble matter can not be well extracted; the particles are too fine, coffee soluble matter is over-extracted, both cases will affect the taste of coffee in your hands.

Of course, the factors that affect the flavor of coffee are not only the grinding degree, a single variable, but also the origin, roasting degree, treatment method, freshness, brewing method, water temperature and water quality of beans. Today we only take the grindability of coffee beans as a variable for analysis.

Our theme today is: if I am a novice in hand brewing, how to determine the degree of grinding, it is relatively appropriate to make a cup of coffee that is not sour or plain?

Generally speaking, the thickness of coffee powder can be divided into five grades: coarse powder, medium powder, medium and fine powder, fine powder and very fine powder.

In the case of the same factors affecting brewing, the finer the coffee powder, the more likely it is to lead to over-extraction of coffee. On the contrary, the coarser the coffee powder is, the less easily the substances in the coffee are extracted, which can easily lead to insufficient extraction.

So speaking of this, everyone should know how to choose the most stable degree of grinding for hand punching. Medium flour is the safest, of course, it also depends on the other six factors (bean origin, baking degree, treatment method, freshness, cooking utensils, water temperature and water quality).