Introduction to the grindability of hand-brewed coffee powder reference of grindability of hand-brewed coffee

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Some people may ask: "after fine-tuning the degree of grinding, the speed of launching becomes slower, how can the time be consistent?" Here, I have to praise MOLA's hemp fiber filter paper in real name, and the stable launching speed is the biggest guarantee for me to do this test. After working for 4 years and using it for 4 years, the filter paper tested is no easier to use than this filter paper, so I have become a distributor after opening my own shop. Anyway, if I want to use it, if I can't sell it, I will use it all by myself. But the customers in the store will never use any other filter paper after I am using this filter paper. )

However, what I am most afraid of is coming again. In addition to the rich and sweet taste, there are also so many impurities that people are "amazing". After drinking it, the mouth and throat will be unusually dry, which is no longer astringent. After several cups of testing for each grinding degree, I thought that the problem should be caused by the increase of very fine powder.

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

Therefore, 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.

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.

END