Whether hand-brewed coffee is American or Italian hand-brewed coffee grindability standard reference

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Qianjie-A brief introduction to the grindability of hand-brewed coffee

We all know that there are many factors affecting hand pulping, and the degree of grinding is also one of them. The degree of grinding generally refers to the size of coffee particles, which, to put it bluntly, affects the contact time between coffee and water.

In the case of the same other parameters, the finer the particles, the higher the extraction rate, the finer the coffee powder is ground, the larger the contact area with water, and the higher the concentration of dissolved coffee. On the contrary, the thicker the coffee is ground, the less the contact surface area with water. The lower the concentration of coffee extracted.

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 →

Degree of grinding: 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.

The finer the grinding, the coffee powder is easy to accumulate on the filter paper, and the extraction resistance is greater, so the flow rate is slower and the extraction time is longer. The extraction rate of the substances contained in coffee is high, and the coffee brewed is stronger; the thicker the grinding is, the larger the gap in the powder layer is, the less coffee powder is in contact with hot water, the weaker extraction resistance, the faster coffee dripping speed and the lower extraction rate, so the flavor of coffee is lighter.

Medium fine powder (suitable for light baked beans, small Fuji ghost teeth 3.5)

Medium and fine powder ≈ white granulated sugar (the most common white granulated sugar in the supermarket, a little bigger than that). Generally, the hand punching will eventually be fixed on the thickness of the medium and fine powder. Because the medium and fine powder is very commonly used, you who love coffee should try your own coffee mill and find the most suitable level of medium and fine powder.

Knowledge: the thickness of coffee powder is related to the amount and speed of coffee ingredients released when brewing coffee. Generally speaking, the thickness of coffee powder can be divided into five grades: very fine powder, fine powder, medium powder, coarse powder.

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