The thick and thin hand-brewed coffee should be ground more carefully than a cup of coffee and traditional Chinese medicine.

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

The grinding thickness is one of the factors that affect the hand impact.

Today, we will briefly discuss the effect of grinding degree on coffee. Adjusting the thickness can increase or decrease the overall surface area of coffee particles. The finer the coffee particle is, 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.

Is to rely on their own senses to evaluate, the data can only assist themselves. 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 the extraction rate: the concentration is high, it gives people a strong feeling of drinking, the sense of impact, and all aspects of the taste are magnified; the concentration is low, it is light and soft, and all aspects of the taste are diluted; the extraction rate is high, and it has a strong bitter taste, 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 ultra-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 slows down due to the sinking of the ultra-fine powder in the latter part of the extraction process, which can be improved by changing the stirring mode: brewing method and external force stirring. Sometimes this phenomenon can be used to increase the extraction rate and concentration to achieve the desired effect.

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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