Common sense of how to grind coffee beans to the proper thickness of coffee
Different utensils, even different coffee beans in the same vessel, need to be ground to a specific thickness. For all kinds of coffee extraction methods, whether the grinding degree is appropriate or not can directly determine its success or failure. The grinding of coffee beans seems complicated, but in fact there are rules to follow.
No matter what kind of utensils are used to extract coffee, generally speaking, the shorter the extraction time is, the finer the powder needs to be ground, and the longer the extraction time is, the thicker the powder is. There are also special cases, such as Turkish coffee is ground very fine, but the extraction time is also very long. But except for those special instruments, other instruments generally follow this law.
In addition, the grinding thickness of coffee beans will also affect the taste. Under the same objective conditions, generally speaking, the finer the grinding, the bitterness of the coffee will be more obvious, and the bitterness will be masked relatively.
Other rich flavors of coffee, the thicker the grinding, the more sour, too sour will make the coffee difficult to taste, so when you want to show a unique flavor of coffee, you can also use micro-research grinding to achieve the effect. However, this adjustment should be a moderate fine-tuning on the basis of the corresponding grinding degree of the instrument.
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The basic knowledge of coffee brewing must be made in good water.
1. Boil in fresh water (must be filtered) and boil completely. When the coffee powder is soaked in boiling water, the temperature of the boiling water will drop to about 90 degrees, and then filtered into the coffee pot will become about 85 degrees. After adding sugar and milk, the drinking temperature is about 60 degrees, that is, the appropriate temperature at which the coffee tastes the most delicious. In order to maintain the proper temperature of the coffee
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Coffee common sense effect of roasting coffee beans on brown coffee powder
Roasting causes physical and chemical changes in coffee beans and ingredients, which determine the color and ignorance of brown coffee powder. During roasting, raw beans contain sucrose and white sugar are melted into caramel. It mainly affects the color of roasted coffee; the glycan contained in coffee beans is partially degraded to produce sugar aldehyde during roasting, which makes roasted coffee have a special grain flavor. In the process of roasting, the shape of acids
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