What is the impact on the thickness of coffee flour? What does the Italian coffee substitute mean? Can the coffee powder be used if it is ground too thin?

In order to reduce consumers' cost of equipment and operation, the vast majority of merchants selling coffee beans will provide "grinding powder" service. However, if you want to use the grinding service to grind coffee beans for Italian style, Qianjie is not recommended!

Because the production of espresso requires higher grinding accuracy than hand-brewed coffee.

Why is the production of espresso more demanding for grinding? It is very simple, because the extraction of espresso is to bring out the substances hidden in the coffee powder in a limited amount of water and in a very short time. And this will make its grinding requirements very extreme, only in this way, can be extracted in a short time a cup of high concentration, but also has a good extraction rate of delicious concentration.

However, the coffee machine used by each company is different, and the requirements for the degree of grinding will change. The grinding degree chosen by the merchant grinder is set according to their own commercial coffee machine, the boiler of the commercial coffee machine is more or large, and the pressure performance will be very stable. While most friends use mainly household machines, some household machines can not have a very stable pressure performance, so this will make a significant difference in extraction, there is no guarantee that the same parameters can be used to extract delicious concentrate.

Even if the coffee machine is the same, the state of the coffee beans will change due to the exhaust all the time. And this will lead to every once in a while, the taste of coffee extracted by the same parameters is completely different, yesterday's parameters are put today, may not be able to extract good coffee, because the extraction fault tolerance rate of Italian coffee is very small. So coffee shops need to adjust the extraction of espresso every morning to make sure they can provide guests with an equally good cup of espresso.

The most common problem in the process of adjustment is that there is a great difference in extraction time. It may take 30 seconds for 20g powder to extract 40ml liquid yesterday, but today it takes 40 seconds or 22 seconds for the same amount of powder. Well, in this case, the main object of adjustment is the degree of grinding, in other words, the thickness of coffee powder. If we buy ground spaghetti, then because the grinding has been completed, so we can not make too many changes, it is difficult to extract a cup of good high concentration coffee. This is the main reason why Italian grinding is not recommended in Qianjie.

In addition, there is the loss of gas. The flavor substances of coffee are volatile (aroma rather than taste), and they, like carbon dioxide, continue to lose over time. If it is preserved in the form of beans, the loss of flavor is very slow and can last for about 50 days. If we grind them into powder, most of the flavor will be lost during grinding, and then because of the increase in surface area, the remaining aroma will evaporate in a short time, less than 30 days is enough to evaporate. And carbon dioxide! For hand-brewed coffee, we will use steaming to remove it in order to prevent carbon dioxide from hindering the extraction. But for espresso, carbon dioxide is an important component of oil, and if carbon dioxide is missing, the content of oil will be relatively reduced. So only the first few days of making espresso from pre-ground coffee powder are rich in fat, followed by a decrease in Crema visible to the naked eye every day.

Therefore, if you are friends who have requirements for coffee flavor and oil, Qianjie suggests buying a bean grinder directly. And if you want to be addicted to the mouth, and there are not too many requirements, then the grinding powder is enough.

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