The grindability of hand-brewed coffee is adjusted to several varieties of hand-brewed coffee. Just report these names.

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Qianjie-introduction of thick and thin hand-brewed coffee and single bean varieties

When the coffee powder is larger than the pore diameter of the filter paper, it will not clog the filter paper, so as long as you screen out enough coffee powder with this limit size, you can make a delicious coffee with high extraction rate and no bitterness.

After that, I did a lot of tests, based on store products, and the results are far from ideal. Today, I would like to share with you the testing process and how to choose the appropriate grinding degree.

First of all, the test of reducing the degree of grinding is done. The store uses two bean grinders, a small Fuji and a big Fuji. This test is not listed in detail because it is hand-flushed and there is no stable data. I will directly use an example to illustrate:

After such a rough test, I found that no matter how fine the grinding was, the taste was strikingly consistent, and the only difference was the concentration. And because the extraction rate is very high and the substance concentration is high, the sweetness is amazing.

Some people may ask: "after fine-tuning the degree of grinding, the speed of launching becomes slower, how can the time be consistent?" Steady launching speed is the greatest guarantee for me to do this test.

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.

Let's take a break and sum it up:

If the filter paper is strong, ideally, the decrease or increase of the grinding degree will not affect the coffee flavor at all; the grinding degree should not be one of the variables, the grinding degree only increases the total amount of similar substances (affecting the concentration), not the type of substances; in the case of using the same kind of water, 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.

No matter what kind of bean grinder is used, the size of the ground coffee powder should be based on the fine granulated sugar particles, and then adjusted. We all know that the single beans used for hand-brewing coffee are the most commonly used in Arabica, and there are many different varieties of beans on the market, such as iron pickup, yellow bourbon, Rosa, Pacamara, Kaddura, Kaduai, and so on. these are common beans for single coffee with good quality.

Knowledge: hand-brewed coffee is made by hand with a single variety of coffee beans from a single origin, and even people who pay attention to roasting and grinding beans themselves.

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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