Coffee beans should be beaten thickly or thinly, so that the coffee powder can taste good.

When brewing coffee, many coffee lovers do not know how to grasp the grinding thickness of hand-brewed coffee, but they also hope to drink their own good coffee, which is sweet, smooth and smooth, with explosive aroma and long aftertaste. And hope to drink this kind of coffee every time.

The final taste of coffee will be affected by time, temperature, brewing equipment, the proportion of hand-brewed coffee, but the key to good coffee is the thickness of grinding, in addition to good beans and good equipment. Let's take a look at why the grinding thickness affects so much.

When we extract coffee, some substances in the coffee will bring sweetness, some bitterness, some fruit flavor, and some astringency. These substances will also be extracted at different points in time. There are many reasons that affect coffee flavor: grinding thickness, brewing time, water temperature, coffee bean quality, roasting degree and so on.

The grinding thickness of hand-brewed coffee is one of the reasons why coffee brewing affects the flavor of coffee, increasing the surface area of coffee so that hot water can extract more substances at the same time. If the coffee powder is too thick, the coffee usually tastes thinner and less concentrated, because less flavor and substances are extracted. Remember, when grinding is coarser, the surface area is smaller, thus reducing the extraction rate.

In addition, if you grind it too fine, you may extract too much material, and you may get a bitter or even ash-like taste. At the same time, the flavor of the coffee will be so strong that it is difficult to swallow or even taste.