How to choose the grinding degree of hand-brewed coffee powder? how to adjust the grinding degree of hand-brewed coffee?

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Qianjie-introduction to the grindability of hand-made coffee

Adjusting the thickness can increase or decrease the overall surface area of coffee granules. The finer the coffee particles are, the larger the surface area is, the more the area fused with water is, and the easier it is to be extracted.

Similarly, when the degree of grinding is finer, the concentration of coffee is proportional to the extraction rate, and the thicker it is, the smaller it is. We can measure the concentration of this cup of coffee by coffee concentration meter, and then calculate the extraction rate by the formula [(coffee liquid weight * concentration) / powder weight = extraction rate]. According to the gold cup extraction rate table made by the American Fine Coffee Association of sca, the concentration is 1.15%, the extraction rate is 18%, and the extraction rate is 18%. This standard usually allows us to have a data framework to adjust the coffee during the production process, but this framework is not absolute. Even with the same extraction rate and concentration, the taste may be very different, and everything has to be evaluated by our own senses. The data can only help itself.

Usually we do hand flushing at home without a densitometer. What should we do? At this time, we can only rely on our own senses to judge the concentration and extraction rate:

High concentration, drink gives people a very strong feeling, the sense of impact, all aspects of the taste are magnified

The concentration is low, the drink is light, soft, and all aspects of the taste are diluted.

The extraction rate is high, and it has a strong bitter taste to drink, masking other flavors.

The extraction rate is low, and it tastes sharp and exciting.

If the concentration is high and the extraction rate is low, or if the concentration is low and the extraction rate is high, we have no way to make it delicious just by changing the degree of grinding. We can only adjust it by changing other parameters, we will say later.

Ground coffee can not avoid producing ultra-fine powder, the existence of ultra-fine powder can increase the layering of our coffee, and it is also one of the sources of flavor. If we sift through the powder sieve to remove the ultra-fine powder, the coffee will become very clean. In order to make up for the impact of some bean grinders that produce a lot of fine powder.

When the very fine powder is screened, the flow rate of hand-brewed coffee usually becomes faster, which should be noted.

When the ultra-fine powder is retained, the coffee flow rate becomes slower due to the sinking of the ultra-fine powder in the latter stage of extraction, which can be improved by changing the stirring mode: brewing method and external stirring. Sometimes this phenomenon can be used to increase the extraction rate and concentration to achieve the desired effect.

The grinding scale of different bean grinder is also different, even if the grinding scale of the same bean mill is not the same, the grinding degree should be adjusted according to the actual situation.

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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