Understanding of the grinding size of hand-made coffee beans in order to be good at hand-made coffee grinding

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More and more people like to drink coffee and make their own coffee, and the rise of hand-brewed coffee has led to a trend of "making their own coffee".

However, for some beginners, even if the enthusiasm is high, it is still impossible to accurately master the correct brewing skills, so that they are unable to show the good flavor of coffee, or even make a bad cup of coffee.

From planting to roasting, 90% of the flavor of a cup of coffee has been determined, with only 10% in the hands of the brewer. So, next, please relax. Let's talk about four tips for making coffee by hand to help you make a good cup of coffee.

The importance of uniform grinding-how fine does coffee powder need to be ground?

Grinding coffee beans is the first step in brewing coffee, but it is also a step that many people are prone to failure, either too fine or too thick, indirectly affecting the taste of the coffee. If you want to accurately grasp the size of coffee powder, it is recommended to use an electric bean grinder that can adjust the scale to accurately master the grinding degree. Take the small Fuji bean grinder as an example, the best thickness of hand coffee powder is in the middle of the 3-4 scale, and fine sugar can be used as a reference.

Take the small Fuji bean grinder as an example, the best thickness of hand coffee powder is in the middle of 3-4 scales.

Fine sugar can be used as a reference for grinding.

The thickness of coffee powder is related to the amount and speed of coffee ingredients released when brewing coffee. Generally speaking, the thickness of coffee powder can be divided into: coarse powder, medium powder, medium powder, fine powder, very fine powder, five grades, is a little dizzy, ha, it doesn't matter! As soon as you look at the comparison picture and the reference, you can instantly understand the thickness, and usually you can't use so many different thicknesses.

Yes, it is to use different thicknesses of white sugar as a reference. You may have seen it on the Internet before, saying that the powder is the size of raw sugar and the size of granulated sugar. Because we seldom divide the white sugar so fine that we don't know the thickness of the white sugar at all.

As soon as the coffee beans are ground too fine and the water touches the surface of the coffee powder too much, too many unnecessary impurities will be extracted, even the bitterness will come out; but if the coffee is ground too coarsely, the delicacy is still hidden deep inside, where the hot water is out of contact. the brewed coffee does not have enough aroma.

Coffee beans become powdered after grinding, and the distribution of powder size has a lot to do with the quality of coffee drinks. The more the size of the powder is concentrated within the target range, the better the flavor will be. If there are too many coarse grains, you will not be able to boil the good taste hidden inside the coffee; if there are too many fine grains, you will make coffee that tastes too miscellaneous and bitter.

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