Coffee review

How does the thickness of coffee powder affect the speed at which coffee is discharged? What are the differences between filter papers of different brands of filter cups?

Published: 2024-07-21 Author:
Last Updated: 2024/07/21, Two days ago, we mentioned the importance of extraction time. The extraction time is the total time used for hot water to extract coffee. The length of time determines the amount of substances extracted by hot water, so the extraction time is very important. The extraction time is determined by the penetration rate of hot water. When the penetration rate of hot water is faster, the extraction time will decrease.

Two days ago we mentioned the importance of extraction time, extraction time is the total time used for hot water extraction of coffee, the length of time determines the number of substances extracted by hot water, so extraction time is very important. The extraction time is determined by the infiltration rate of hot water. The faster the penetration rate of hot water is, the shorter the extraction time will be, and vice versa.

Many friends may think that the grinding thickness of coffee powder is the only way to control the flow rate. But in fact, the grinding thickness is only one of the factors to control the flow rate, in addition to grinding, there are other factors will also lead to the speed of flow! Do you want to know? You want to know! Then listen to the front street and take your time.

First, although everyone may be tired of hearing about the impact of grinding, for the sake of beginner rookies, Qianjie still mentions how grinding affects the flow rate! The measurement of extraction time is the total time it takes for the target water to pass through the coffee powder bed! When other factors remain the same, the thicker the grinding used in the same bean, the faster the flow rate of water during extraction, and the finer the grinding, the slower the flow rate of water!

Because the finer the grinding, the smaller the gap between coffee powder and coffee powder, hot water does not have too much room to flow, so it can only flow slowly, and vice versa. While this is only limited to the same bean, different coffee beans will have completely different flow rates under the same grinding due to different roasting degree and treatment methods. This front street has been mentioned before. Interested friends can look up the old articles.

Second, "equipment" affects not only the main body being extracted (coffee powder), but also the auxiliary extraction equipment can change the flow rate! And the first equipment to bear the brunt is the filter cup!

There are many filter cups on the market, and the shapes and structures of different filter cups will have different designs! The diversion ribs and seepage holes of the filter cup will change the exudation rate of coffee liquid, that is, the flow rate. When the number of ribs of the filter cup is more, longer, and more protruding, the more space the water can seep out, so the flow rate can be accelerated. V60 is a good representative! And vice versa. The same is true of holes: the more and larger the holes in the filter cup, the more places the coffee liquid can seep out, and the flow rate can be changed. In addition to the filter cup, filter paper is also a very important factor affecting the flow rate. It is only natural that filter paper of different materials and shapes will have very different flow rates. But it is important to know that in addition to different materials and appearance will have an impact on the flow rate, the same shape, the same type of filter paper, will also have a completely different flow rate.

It is said that the difference between filter paper and filter paper is as big as humans and orangutans, which is not unreasonable! The same 01 type of log pulp tapered filter paper, Hario and Kono will be different because of the different production process, although the filter paper has the same appearance, but the flow rate is completely different (Hario tapered filter paper flow rate is faster, Kono tapered filter paper flow rate is slower).

Third, the artificial influence on the height and flow rate of the water when we inject water will make the coffee powder bed be stirred to varying degrees! The greater the current, the greater the stirring, and vice versa. Stirring means to stir the coffee powder through hot water, so that its flavor substances can be dissolved more quickly.

When the water we use has a large stirring capacity, the water will bring the fine powder that is saturated with water on the surface to the bottom of the filter cup. We all know that because the fine powder is too fine, it can plug the hole of the filter paper that exudates liquid. If the fine coffee powder that happens to be brought to the bottom blocks the hole in the filter paper, the space in which the liquid can flow will be reduced, thus slowing down the infiltration rate. So we can know that in addition to grinding, there are many other factors that affect the flow rate of water, that is, the extraction time. When the grinding is limited and the adjustment cannot be changed, if you want to change the flow rate, you might as well adjust it in other ways.

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