The reason and solution of the flow rate of hand-brewed coffee too fast what to do if the anaerobic coffee beans are brewed too fast?

Before that, more friends asked Qianjie, "Why the extraction time of other coffee beans is normal, while when flushing anaerobic coffee beans, the speed of launching is very fast, often running out in less than one and a half minutes."

If you usually use a hand mill to grind beans, you should know that it takes a lot of effort to grind shallow baked beans washed with ordinary water, while the anaerobic coffee beans that are almost roasted can easily and smoothly turn the grinder. This is because the coffee beans treated by anaerobic treatment are loose and brittle. It is very easy to absorb water and exhaust, so when steaming, the anaerobic treatment of coffee powder layer is very easy to bulge a big "hamburger".

In the case of smooth steaming and exhaust, the coffee powder with loose texture and low density will produce more foam when brewing, and when the coffee powder is injected in the early stage, the coffee powder is easy to float on the surface and attached to the edge of the filter cup, and the water resistance of the powder bed is small, so it is easier to get into the water, so it is rare that the coffee treated by anaerobic treatment will be blocked.

If the water speed of coffee beans in brewing anaerobic treatment is unusually fast, for example, the extraction time of other coffee beans is about 2 minutes, while the extraction time of anaerobic beans is less than 1 minute and 30 seconds, it is ridiculously fast. This problem occurs in the degree of grinding. people usually use only 2-3 grinding scales when making coffee-the scale for light roasting coffee beans, the scale for deep roasting coffee beans, and at most one scale for moderately roasted coffee beans. Then the beans are classified according to the baking degree of the beans. Anaerobic beans with rich floral aroma and sweet and sour fruit will naturally be classified to the scale of shallow baked beans. But in fact, the size of the particles ground on the same grinding scale is thicker than that of ordinary shallow roasted coffee. This point has been verified by the No. 20 sieve in Qianjie, which uses the 10-scale grinding of the EK-43s bean grinder to grind the washed coffee beans in Africa, America and Asia respectively, and the pass rate measured by the No. 20 screen is all 80% (±2%).

Then use 10-scale grinding of anaerobic coffee beans, the pass rate of the No. 20 sieve is between 73 and 75%. In other words, the same scale is ground out is thicker than the usual coffee beans, the water will naturally be faster. If you want to set the grinding degree to the thickness of 80% of the pass rate of the No. 20 screen, set the grinding scale to 9.2-9.5. So when you find that the launching speed of coffee is much faster than usual, you need to adjust the scale of your bean grinder. (some claims are that the grinding degree of anaerobic beans needs to be adjusted, which is not entirely true. The grinding scale of the bean grinder needs to be adjusted finer. In fact, the thickness of the grinded beans is the same as that of coffee beans washed in the sun.) of course, if you want to have enough extraction time, you can use less water when injecting water, and there is no need to lift the powder layer too high. In this way, the flavor of the coffee will be more rich and full.