Do you use fine powder or medium powder for making coffee by hand? What should I do if the coffee powder is rough? How thick is the Huakui coffee powder? How can I make it?

Come on, let me see, who forgot to adjust the scale before grinding the coffee beans so that the coffee beans are ground to a degree that does not belong to it?

Oh, it's me, it's all right! Qianjie believes that many friends forget to adjust the above from time to time in their daily life, because the scale of the bean grinder is not adjusted in time, resulting in coffee powder that should have been finely ground into coarse powder, or on the contrary. The thickness of coffee powder determines the surface area of contact with water, and then in trickling extraction, it will also affect the rate of hot water infiltration. So we can know whether the coffee powder is the right size or not is very important for brewing.

When the degree of grinding of coffee powder is different from that set in an extraction formula, the overall extraction efficiency will be affected, and the brewed coffee will be very difficult to taste. Well, the last time I shared the coffee powder in Qianjie, how to deal with it because the coffee powder was too fine, so let's share it in Qianjie today. What should we do if the coffee is ground?

What should I do if the coffee is ground? Compared with coffee powder being ground fine, there are many ways to solve the problem. For example, the second grinding shared in the street two days ago is a good way to improve it. By putting the coarse coffee particles back into the bean grinder for grinding, the particle size of the target can be obtained.

But there will be more restrictions in this way, one is that it will be more suitable for hand bean grinder, and the other is that the amount of fine powder will be more. But relatively speaking, this is a good solution. There are also some friends whose coffee powder is pre-ground by the business, and they don't have a bean grinder at home to improve it. In a case like this, we need to modify the extraction efficiency of coffee by adjusting other brewing parameters.

How to adjust it? In two ways! One is the temperature of the water, the other is time. The water temperature and time can affect the extraction efficiency, so we can improve the extraction efficiency by increasing the water temperature and prolonging the extraction time to correct the lack of extraction efficiency due to the coarse grinding of coffee powder. However, if the water temperature is too high, it is easy to dissolve the negative substances in the coffee, so Qianjie does not recommend raising the water temperature too much in one breath, but raising the water temperature by 2 °C ~ 3 °C on the original basis, depending on how rough the grinding degree is.

There are many ways to extend the extraction time, first of all, you can choose to replace a filter cup with a slow flow rate. In today's headline article "four differences between filter cup and filter cup", Qianjie described in detail that the launching speed of some filter cup designs is relatively slow. These filter cups are often characterized by small water diameter and less prominent ribs, such as kono, infinite filter cup and so on.

In addition to replacing the filter cup, we can also choose to add water injection paragraphs. By increasing the number of stages, we can effectively prolong the extraction time, and the hot water will have a higher extraction efficiency because of the refresh of the concentration. Then the front street will demonstrate how we can brew a pot of delicious coffee when the coffee powder has been ground.

The coffee beans used in front of this cooking are Guji Huakui 8.0, which is a popular light-baked Essex bean. The parameters used for normal Qianjie cooking are: 15g powder, 10-scale grinding of ek43 (80% oversieving rate of sieve 20), water temperature of 92 °C, powder-water ratio at 1:15, V60 filter cup, three-stage type, 2 minutes (hot flushing parameters). Assuming that the grinding degree is accidentally adjusted to the 11 scale of ek43 (70: 75% overscreening rate of No. 20 screen), then the water temperature parameter used in Qianjie will be changed to 94 °C, the duration will be in the range of 2 minutes 05 seconds to 2 minutes 30 seconds, and the powder-water ratio and filter cup will remain unchanged.

First, we use 30ml hot water (twice the amount of powder) for 30 seconds of steaming.

Then, use a small flow to inject 100ml hot water around a large circle; when the hot water is fully permeated, we use a small flow to inject 50ml hot water around a large circle; similarly, after the hot water has seeped, we still use a small flow to inject 45ml hot water, at this time around a small circle. Next, as long as we wait for the hot water to seep through, we can remove the filter cup and finish the extraction.

It takes 2 minutes and 15 seconds to extract. The taste of Sakuran is the same as that of conventional cooking. The aromas of strawberry, citrus and cream are clearly displayed. The taste is clean and full, with a balanced taste and a long finish. Measured by the concentration meter, the extraction rate is 20.6%, which is a very sufficient extraction.

This parameter is the result of many tests in Qianjie, and it is very guaranteed. So after you accidentally roughen the powder, you might as well try this way, as long as you make a slight adjustment to the original parameters, you can save the fate of the ground coffee powder.

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