When you brew coffee by hand, do you prefer a fine grind and a quick brew or a coarse grind and a slow brew?

There are many genres of hand-brewed coffee, such as one-knife flow, three-stage style, volcanic rush, four or six methods, and so on! Each cooking method is adjusted around the extraction principle, and eventually evolves into a completely different cooking method.

Until recently, when Qianjie was surfing the Internet, it was found that in addition to these conventional cooking genres, there were also genres distributed in terms of grinding degree and cooking time: fine grinding and fast cooking for a short time; and, as opposed to it, rough grinding and slow cooking for a long time. They are also born in different ways around the principle of extraction, so how will these two diametrically opposite brewing coffees have different drinking experiences?

The theory of the formation of the two ways first let's take a look at the theories behind these two different ways! I believe that friends who often read Qianjie articles or come to Qianjie stores will find that these two sets are the corresponding cooking methods for shallow roasting and deep roasting coffee beans in Qianjie.

The reason why it takes a short time for fine grinding and a long time for rough grinding is that their surface areas are very different. Although the fine ground coffee powder is relatively small, its total surface area will be larger than that of coarse grinding. And the distance from the surface to the inside of the coffee powder is relatively short! Water can easily penetrate from the surface to the interior for the extraction of aromatic substances, so its extraction time does not need to be too long, because water can easily extract substances!

In addition to very fine grinding, too fine grinding is easy to produce static electricity to make coffee powder clump, thus reducing the surface area, affecting the efficiency of extraction, and even causing blockage during brewing! (rough grinding is the exact opposite! Although its particles are relatively large, but the total surface area is relatively small, and the distance from the surface of coffee powder to the interior is long, the extraction efficiency will be relatively weak! It takes more time for hot water to penetrate into the interior for extraction.

The two need to cooperate with different filter cups to achieve the goal of extraction, because the gap between coffee powder will affect the flow rate of water. When the coffee powder is ground more finely, the gap between them will be relatively small, that is, the space where water can pass will be very small, so that hot water can not flow quickly, and it often takes a long time to seep out. Coarse ground coffee powder is naturally in the opposite state, the thicker the grinding, the larger the gap, the smaller the effect of blocking the flow of water! If there is more space for water to pass through, the flow time required will naturally be much shorter!

If the corresponding filter cup is not used, the finely ground coffee powder can easily be extracted for too long, resulting in a bitter over-extractive taste, while the coarse ground coffee powder will have a bad taste because of the short extraction time. So the front street will equip fine grinding that requires fast flushing with a guide bone that directs the flow of water to increase the flow rate. For rough grinding that requires slow impact, it is equipped with a kono filter cup with guide bones concentrated at the bottom and slow flow rate!

Then, when we understand the theory behind them, we can begin to practice and compare! Put aside the deep and shallow baking and use the same coffee bean to see what different flavors it will have when washed out by these two completely opposite ways of cooking. The bean seed: Papua New Guinea Paradise Bird was used in the cooking experiment. It is a moderately baked bean that can perfectly adapt to these two different cooking methods!

Powder-to-water ratio: 1Ru 15jue 15g beans, 225ml hot water temperature: unified 90 °C fine grinding to 10 degrees of EK43, that is, 80% pass rate of No. 20 sieve, equipped with a filter cup of V60. Rough grinding is EK43 10.5 scale, that is, 75% pass rate of No. 20 screen, equipped with filter cup for kono. Cooking technique: three-stage style. At the beginning of the experiment, the two sides also injected twice the amount of powder in the first stage, that is, 30ml hot water was steamed for 30 seconds. After steaming, the second section of water 120ml is injected within 20 seconds, and then wait for the hot water to trickle. The finely ground bird of paradise will bottom in 1 minute and 17 seconds, while the rough ground bird will hit bottom in 1 minute and 25 seconds.

When you see the powder bed at the bottom of the center, you can inject the third section of water, that is, the remaining 75ml hot water! Then wait for the completion of the drip filtration, and then you can carry on the tasting link!

The cooking time of fine grinding is exactly 2 minutes, it has a bright sour taste, the taste is light, the sour taste leads to a higher sweetness, and the whole tends to highlight the sweet and sour flavor! The cooking time of rough grinding is 2 minutes and 15 seconds. It has soft acidity, moderate sweetness and high alcohol thickness. It can be said to be well balanced as a whole. It can be seen that these two cooking methods boil the same bean with a completely different personality. The fast rush of fine grinding will focus on the extraction of the front section, so the acidity and sweetness will be higher, while the slow rush of rough grinding will distribute the extraction evenly throughout the whole section, and the taste will be more balanced! Each has its own advantages ~

So, do you prefer directional fine grinding or balanced rough grinding?

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Front Street Cafe

No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province