Coffee beans grinding standard based on what should be hand-brewed coffee should be ground how fine it will not be over-extracted

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Qianjie-introduction to the grindability of hand-made coffee

The grinding thickness is one of the factors that affect the hand impact. The degree of grinding refers to the size of coffee particles, which is simply understood that the size and size of coffee particles will affect the contact time between coffee and water.

The contact surface number and dissolution rate of grinding thick and thin →

Grinding degree

Fine grinding, so that hot water can extract more substances at the same time, it is also possible that if the grinding is too fine, it may extract too much material, easy to extract.

If you choose rough grinding, so that hot water can extract less matter at the same time, on the contrary, if the grinding is too rough, it may extract too little material, and it is easy to underextract.

Coffee extraction: the order of substances extracted from brewing coffee is: sour, sweet, bitter, and finally astringent.

Different bean grinders have different grinding effects. (even if it is the same brand, the same model)

Different types of cutters have different shapes and shapes of coffee powder particles, and the extraction effect of coffee is also different.

(some are flaky, some are blocky, some are round)

With different bean grinders, the size distribution of coffee powder particles is different, and the extraction effect of coffee is also different.

(some have more fine powder ratio and some have less fine powder ratio)

Suggestion: to discuss the degree of grinding with others, it is best not to say what the scale is, but to describe the sense of granularity to the touch as much as possible. For example: like flour, like salt, like coarse salt, fine sugar, coarse sugar.

Different roasting degrees of coffee beans, the same bean grinder on the same scale, the grinding effect is also different.

At the same scale, coffee beans with deep roasting have finer particles. This is because the deeper roasted coffee beans have lower moisture content and the beans are more crisp.

(if you have the heart, you will find that the sound is also different when using an electric bean grinder to grind beans with different degrees of baking; if you use a hand grinder, you will find that the hands of lightly baked beans are more sour.)

Suggestion: get a new coffee bean and try to grind it before brewing to find the graininess you want.

Change grinding, what is changing?

Sometimes, you will see someone throw a roasted coffee bean in his mouth and chew it down.

At this time, the teeth play the role of a bean grinder, and saliva is like water, but the water temperature is a little low.

Our sense of taste is only effective for liquid objects, coffee beans as a solid without the participation of liquid, there is no way to taste it. If you say, "I licked the surface of the coffee beans, it also smells", my answer is "because you have saliva on your tongue."

After the coffee beans are roasted, the interior becomes a honeycomb-like structure, and the soluble substances adhere to the cell wall. Only by breaking them open and exposing them to water can these soluble substances dissolve in the water. We just got the taste of coffee.

Knowledge: when using the same kind of water, time is the key to adjusting the number of substances.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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