Coffee grind how to adjust the thickness of coffee

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When making coffee, the main goal is to control the extraction.

The flavor of coffee depends on how many substances are dissolved from coffee beans into water.

The balance of this part comes from the ratio of gouache to powder, cooking time, water temperature, grinding thickness and other factors.

The purpose of grinding is to increase the surface area of coffee beans in contact with water.

The coarser the water is ground, the faster the water passes, and the finer the water is, the slower it is.

Therefore, the grinding thickness affects the brewing time and extraction rate of coffee.

The thicker grinding will have a looser structure distribution, which will allow the water to pass through the coffee powder faster.

The less contact surface or the shorter cooking time, will lead to the possibility of insufficient extraction (unless immersion cooking is used).

On the other hand, the structure distribution of finer grinding will be tighter, which means that the longer the water passes through the coffee powder.

And the more powder contact surface will increase the extraction rate.

First of all, the author suggests checking whether the cooking formula is correct.

This also includes the origin, variety, treatment and roasting degree of coffee beans.

Brewers may want to emphasize a certain flavor, such as deep-roasted coffee, which is easier to dissolve, so thicker grinding may be used.