Effect of Fine hand-made Coffee Powder on Flavor and taste recommendation of coarse and fine degree of grinding of single coffee powder

Grinding coffee beans into coffee powder, whether using tens of thousands of yuan of high-quality bean grinder, or hundreds of pieces of entry-level bean grinder, the emergence of fine powder is inevitable at present. So after grinding, it is taken for granted to brew, after all, everyone does. But it just so happens that the taste that comes out is always astringent and bitter.

The reason for the emergence of fine powder is that the roasted coffee beans will expand to a certain extent. After water drying, the coffee beans will have a certain degree of brittleness. When subjected to the squeezing pressure between the two cutters, the coffee beans will burst first and then be ground into particles. When it bursts, it is the cause of the fine powder. What is the effect of fine powder on the flavor of coffee many people do not have a good impression of fine powder as the source of clogging of filter cups and the chief culprit of excellence. Sifting out the fine powder seems to be the best way to solve this problem.

After sifting out the fine powder, the filter cup is no longer clogged and the water speed is very uniform. The coffee tastes cleaner and the acidity is brighter. But always feel the lack of something, yes, it is the lack of fine powder brought about by the explosive aroma and sweetness, as well as a more amazing sense of hierarchy.

Qianjie used to emphasize the extraction of a cup of coffee as long as uniform extraction can get a good cup of coffee, and the uniform method is to make every inch of coffee powder evenly absorb water, will not be biased. However, if we discuss the difference between coarse powder and fine powder, in the case of uniform water injection, the extraction rate of fine powder will be higher than that of coarse powder. However, in the case of proper control, this is a good thing. For example, the fine powder rate of the small Fuji bean grinder is about 12%. Under the set scale, the extraction rate of 12% fine powder is slightly higher (assuming 22%). The remaining 88% of the coarse powder extraction rate is slightly lower (assuming 17.5%), then the extraction rate of a cup of coffee is about 18.04%. This cup of coffee will show a rich sense of hierarchy and flavor.

Of course, if you are not sure, the extraction rate of fine powder will exceed 22%. Fine powder of 12% will become the source of your coffee. For example, the extraction rate of fine powder is 23%, and that of coarse powder is 17.8%. Although the overall extraction rate is 18.4%, in the range of gold cup, the bitter and astringent taste extracted by fine powder can not be masked. "success is also fine powder, failure is also fine powder" if you use EK43, under the same thickness, the amount of fine powder is less, about 5%. In this way, the effect of fine powder on the overall coffee is much weaker, but the stability is also much higher. As for how to deal with Fine Powder Qianjie, there are still many friends who like to use small Fuji bean grinder, that is, they like small Fuji uniform coarse particles and fine powder to bring rich flavor levels. There are also some friends who have the title of "Extractive Holy hand" who will choose to sift out the fine powder. after all, no one likes a cup of bitter coffee.

Qianjie prefers and retains fine powder, but will not choose a bean grinder with too much fine powder, because coffee without fine powder really lacks a lot of flavor, resulting in a sense of emptiness. But more fine powder, that kind of uncertainty will increase, Qianjie is inclined to stable production.

If there is too much fine powder in the bean grinder, you can do a little extra effort to sift out the fine powder, and then add back the added part of the fine powder, so as to reduce the amount of fine powder and retain the flavor of the fine powder. Some friends sift out the coffee powder and add the fine powder before the last stage of water injection. This can also ensure that the coffee with better flavor will not be washed out without partial over-extraction.