How thick are coarse and fine sugar and coarse and fine salt when ground? What are the grinding degrees of Italian coffee and hand-brewed coffee?

No matter what kind of coffee is made, if you want to quickly produce a good cup of coffee, you can't do without a properly ground coffee powder. However, due to the density and baking degree of beans are different. So even if it is the same extraction method, the demand for grinding will change because of the difference in beans.

However, there is no prescribed description of grinding, so in many cases we can only describe the particle size of coffee by analogy. Even if this description covers a wide range of areas, it is the fastest and easiest way to communicate. In addition to the conventional coarse and fine sugar, the analogy will also use fine salt, sea salt, flour and other materials to carry on the analogy, in order to prevent beginner friends from not understanding, so today we will share the coffee powder under different metaphors, exactly what kind of a particle size. However, it is important to keep in mind that the degree of grinding described by each kind of comparison method is in a range, not just a certain size.

The most commonly used description of fine sugar grinding is fine sugar! Fine sugar in daily life will feel with a continuous sense of sand, as well as more prominent granules, as is the case with coffee particles compared with it. This kind of grinding is usually used in the production of hand-made coffee with light roasted and medium-shallow roasted coffee beans. Because of its high density and difficult to extract, it is necessary to increase the surface area and reduce the distance of hot water penetration to better extract the aromatic substances of coffee.

Coarse sugar grinding / white sugar grinding, also known as white sugar grinding, as the name implies, it will be thicker than fine sugar, regardless of the appearance or feel of texture, it will be more granular than fine sugar grinding. However, it needs careful observation to distinguish it from fine sugar. This kind of grinding is more suitable for medium-deep roasted or deep-roasted coffee beans because of their low density and easy penetration of hot water. If the grinding is too fine, it can easily lead to over-extraction, so it is necessary to reduce the surface area to increase the fault tolerance of coffee and avoid over-extraction.

Sea salt ground sea salt is a large unprocessed salt, which is larger than coarse sugar particles. We can see large granules visible to the naked eye from the appearance. Because the particle size of this kind of coffee powder is too large, the extraction efficiency will be reduced, which is mainly used for long-term immersion extraction. For example, the French kettle, the Smart Cup and so on.

Fine salt ground fine salt is a fine salt dissolved and recast on the basis of crude salt, which is smaller than fine sugar. Although the grains are distinct, they can only feel sporadic graininess when rubbed. Generally speaking, this kind of grinding is mainly used in fast-paced extraction methods such as mocha kettle. Because the extraction time is short, the grinding should be refined to facilitate the extraction of the most substances in the shortest possible time.

There are also certain differences between flour and flour. For example, different types of high-gluten flour and low-gluten flour make the size of the particles different. Although they are both flour, high-gluten flour will be finer and low-gluten flour will be more rough. Generally speaking, the espresso machine uses a relatively rough flour shape, which looks very delicate, but the texture is slightly worse than expected.

The flour that feels dense and grainless is the exclusive grinding of Turkish coffee and Ethiopian coffee. Since the coffee grounds are not filtered in the coffee production process, it is necessary to beat the coffee powder to small particles that do not affect the drinking experience.

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