What is the difference in the grinding thickness of coffee beans? the characteristics of hand-made coffee are delicious except for ritual.

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Introduction to the characteristics and grinding degree of Qianjie-hand-brewed coffee

Hand-made coffee

In the era when all kinds of coffee machines are springing up everywhere, the hand-brewed coffee with simple utensils and good hand feel is like a clear stream of going back to nature. Hand brewing may be the highest level of coffee brewing. With the support of rich experience, with the simplest tool, a cup of coffee with great personality can be obtained by controlling water temperature, powder quantity and thickness, flushing speed, technique and extraction time.

Characteristics of hand-brewed coffee

The extraction speed is fast and efficient: compared with other coffee brewing methods, hand-brewed coffee continues to have fresh hot water passing through the coffee powder in the process of extracting coffee, which is faster and can extract more substances from the surface of coffee. But it is also because of its high speed and poor control, which may lead to excessive extraction.

Generally speaking, the grinding of coffee is for better extraction. The finer the powder, the fuller the extraction, but not the fuller the better. We do not want all the contents of the coffee to be extracted, as it is impossible to drink. We can try dry chewing coffee beans. As for the detailed coffee extract, we will talk about it separately later, and the extraction is not only determined by the grinding degree, but also by time, water temperature, baking degree and other factors. Here alone, in terms of grinding. The degree of grinding can be divided into five grades: coarse, medium, medium fineness, fineness and ultra-fineness. We can first look at the difference between its thickness and the corresponding contrast.

Among them, the roughness is equivalent to crude sugar or brown sugar, moderate to living in common white sugar, fineness to salt, and ultra-fine flour to the size of rice flour or thicker flour.

Coarse powder: generally suitable for the pressure kettle, because the pressure kettle is fully in contact with the powder and stirred, this extraction is very sufficient, so try to use coarse powder, conditional sieve can be prepared to screen out the fine powder, because even a very small amount of fine powder in the French kettle extraction mode will be obviously bitter is very prominent.

Medium powder and medium fine powder: most of the time, there is no strict corresponding to that kind of utensils, generally speaking, medium powder is suitable for American dripping pot, medium and fine powder is suitable for hand flushing and siphon pot.

Fine powder: suitable for mocha pot. There are also people who like to cook mocha pots with ultra-fine powder. There is no difference between the advantages and disadvantages of this purely personal taste.

Ultra-fine powder: suitable for espresso machines, there is not much discussion about these, usually because the baking degree or the storage time of beans has about 0.2 scale fine tuning. This can be adjusted according to personal taste.

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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