How the coffee powder thickness changes the flavor grinding thickness is one of the biggest factors in the brewing process.

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The order of substances extracted from coffee is as follows:

Sour, sweet, bitter, and finally astringent.

This means that while controlling the extraction rate, you can control how much substance will dissolve into the coffee, in other words, you can determine the flavor of the coffee. Whether you brew or brew espresso by hand, this is the basic rule for creating a brewing formula.

And the thickness of grinding is also one of the considerations.

How does the thickness of coffee powder change its flavor

There are many reasons that affect coffee flavor: grinding thickness, brewing time, water temperature, coffee bean quality, roasting degree and so on.

Let's quickly define these variables:

Quality of coffee beans: different producing areas, different varieties and different treatments will affect the taste of coffee.

Degree of roasting: if it is not cooked, the coffee will smell sour. If overbaked, the coffee will be bitter and smoky. But excluding these two conditions, the degree of baking can be divided into several kinds: light baking has more fruit flavor and sour quality; medium baking has more sweetness; deep baking has high thickness, bitterness is more obvious, and the complexity of flavor is lower (so there are many high-quality bean bakers. Will tend to choose light to medium baking). But this not only affects the flavor, the deeper the roasted coffee, the faster the substance is released during brewing, which will be discussed later.

Cooking time: the longer the time, the more substances are extracted.

Water temperature: the higher the water temperature, the more substances are extracted.

Next is the grinding thickness, one of the most powerful factors for controlling extraction.

Grinding thickness is one of the biggest factors in the brewing process, increasing the surface area of more coffee so that hot water can extract more matter at the same time.

The grinding thickness of coffee beans can be divided into four types:

1. Very fine grinding: also known as "concentrated coffee grinding", "Italian grinding".

Particle size: like white granulated sugar

Suitable for brewing machines: Italian espresso machine, Turkish Epico pot.

two。 Fine grinding:

Particle size: between white sugar and fine sugar

Suitable for brewing machines: filter pot, filter paper dripping method and American coffee machine

3. China Grinding:

Particle size: between fine sugar and coarse sugar

Suitable for brewing machines and tools: siphon (air stopper), flannel filter bag

4. Rough grinding:

Particle size: like coarse sugar

Suitable for brewing machines: filter pressure pot, light drop filter pot, water drop coffee machine

END