How thick is coffee with a grinding degree of 1 to 5? Reference map of common coffee grindability

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The working principle of the bean grinder is not to cut the beans like a knife, but to grind the coffee beans. So in the process of grinding, it will produce very fine powder because of the collision. The ultra-fine powder is coffee particles or broken cell fragments less than 100 μ m.

So even with the grinding degree, most of the coffee powder is still within the normal extraction range, but the very fine powder has been penetrated and then over-extracted.

Let's take a break and sum it up:

If the filter paper is strong, ideally, the decrease or increase of the degree of grinding will not affect the flavor of coffee at all.

Grinding should not be one of the variables. The degree of grinding only increases the total amount of similar substances (affecting the concentration), not the type of substances.

When the same kind of water is used, time is the key to adjusting the number of substances.

After adjusting the degree of grinding, the extraction time increases because of the problem of filter paper.

Graph source network

Therefore, in the case of no powder screening, which comprehensive consideration of the degree of grinding is more reasonable has become another item of my test. The premise of this test is the number of fine powder, the more fine powder, the easier it is to overturn the extraction, and the less likely it is to make the data stable. The tool used in the test is the screen.

Through the screen, you can get the particle size distribution of the bean grinder used-in short, the number of coffee particles of different sizes. A small Fuji bean grinder was used in the test, each serving used 15g coffee powder, five grinding degrees were measured, and four sieves were used (the more different sizes, the more detailed), which were 800 μ m, 500 μ m, 400 μ m and 200 μ m, respectively. Five data were obtained.

(click on the horizontal screen to see the big picture)

Looking at the picture may be more complicated. I'll go straight to some of the conclusions I got after doing this test:

The data source of less than 200 μ m is the part that is "missing" after weighing the coffee powder in the other four sieves, which is too fine.

The ultra-fine powder with a grinding degree of less than 200 μ m is only 0.2.

The ultra-fine powder with a grinding degree of 1-1 is increasing, while that of 2. 5 decreases, and then continues to increase.

Add 200 μ m to the weight of particles less than 200 μ m, and the result is basically the same as the previous one.

When the particles of 800 μ m and 500 μ m are added together, 2.cm is the most.

What did you get? 2. Powder is less and evenness is the best, so when making coffee, the data is more stable and it is easier to get the correct results. Speaking of which, I admire my senses a little bit. After buying back the machine for testing two years ago, the product has been using a grinding degree of 2.50. So, if you don't figure it out, you don't know why it's right.

Conclusion: if we want to improve the extraction rate as much as possible, we should grind as fine as possible, after grinding fine powder will increase, we should consider the finest grinding degree in a reasonable range, we should know the particle size distribution of our bean grinder, after testing the particle size distribution, we can find a comprehensive consideration of the most reasonable degree of grinding, and there is no need to change the degree of grinding.

The importance of grinding coffee

What could be better than a cup of freshly ground coffee every morning, but do you know how baristas make such perfect high-quality coffee? It all starts with coffee beans.

The best coffee is freshly ground from freshly roasted coffee beans. The freshly ground coffee has rich aroma, rich taste and pleasant taste.

Baristas need to decide how to grind the coffee according to the brewing method, which releases all the essential elements in the coffee, making it easier for water to extract the aromatic substances.

The thickness of coffee powder will directly affect the taste of coffee, so you need to adjust the degree of coffee grinding according to the brewing method of coffee and your personal taste preference.

Three kinds of grinding degree

According to the size of coffee beans, the grinding methods can be divided into rough grinding, medium grinding and fine grinding.

Use the appropriate grinding method according to the coffee utensils

Fine grinding (Fine grind)

The particles are as fine as sugar.

Medium grinding (Medium grind)

The particles are the same size as a mixture of granulated sugar and crude sugar.

Rough grinding (Coarse grind)

The granules are as thick as coarse sugar.

The finer the coffee powder is ground, the more bitter the coffee tastes.

The thicker the coffee powder is ground, the more insipid the coffee taste.

Whether the grinding degree of coffee powder is constant or not will directly affect the final taste and quality of coffee.

Xiaodu finally reminds everyone!

After the coffee bean is ground, the cell wall will completely disintegrate, the area of contact with air will increase a lot, the rate of oxidation and deterioration will become faster, and the coffee will lose its flavor within 30 seconds to 2 minutes. Therefore, it is best not to buy coffee powder directly, be sure to buy freshly roasted coffee beans. To buy freshly roasted coffee beans, please identify the coffee roaster where Xiaodu is located! (purchase method: long press the QR code to follow us, click on the Wechat store to buy)

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