Coffee beans, coffee beans, coffee beans

Coffee should be preserved in the form of coffee beans as much as possible and ground into powder before extraction.

The main points of grinding are as follows:

1 the degree of grinding should be average.

Uneven grinding will cause uneven extraction and make the extracted coffee liquid taste messy.

(2) minimize the friction heat caused by grinding beans.

The friction heat produced during grinding can obviously damage the taste and aroma of coffee. It is inevitable to produce heat during grinding, but the heat produced by bean grinders with different structures is also different. The cutting type bean grinder produces less heat, while the grinding type produces more heat.

(3) No fine powder can be produced.

The effect of fine powder is worse than friction heat, which not only makes the coffee liquid turbid, but also produces bitterness and astringency. The most disgusting thing is that the fine powder with high temperature and static electricity will attach directly to the inside of the bean grinder and mix it into the new coffee during the next grinding. Therefore, the cleaning of the bean grinder is very important.

(4) the degree of grinding suitable for extraction method is selected.

Each kind of extraction apparatus has its own suitable grinding degree. The following is the relationship between the grinding degree of coffee powder and the extraction method.

* suitable for fineness grinding-Turkish copper pot (Ibrik), mocha pot, espresso machine (very fine grinding).

* suitable for medium grinding-filter paper dripping method, flannel dripping method, plug air kettle.

* suitable for roughness grinding-drip coffee machine (extreme roughness grinding), trickling filter pot (extreme roughness grinding)