Coffee technology basic knowledge of coffee grinding and brewing

When grinding beans, the fineness of the powder depends on the cooking method. Generally speaking, the shorter the cooking time, the finer the ground powder; the longer the cooking time, the coarser the ground powder.

In terms of actual cooking method, ESPRESSO machine takes a short time to make coffee, so the grinding is the finest, the coffee powder is as fine as flour; it takes about 1~3 minutes to cook coffee in siphon mode, and the coffee powder is medium-coarse; the thickness of American coffee pots and hand-washed follicles is generally sugar thickness. Regarding these details, there is a franchise training link in the current coffee chain brand that will focus on explaining this point in detail.

The appropriate grinding degree of coffee powder is very important for making a good cup of coffee, because the extraction of water-soluble substances in coffee powder has its ideal time, if the powder is very fine, and cooked for a long time, resulting in excessive extraction, coffee may be very bitter and lose aroma; Conversely, if the powder is very coarse and cooked too fast, resulting in insufficient extraction, then coffee will be tasteless, because there is no time to dissolve the water-soluble substances in the powder.

Coffee grinders come in a variety of brands and models, but ideally one that can adjust the size of the ground beans. Do not use

Chopper type grinder, chopper type grinder easy to cause uneven thickness. As a result, coarse powder is not extracted enough fine powder has been over-extracted.

It can be imagined that the coffee boiled in this way must be bitter and astringent, and the five flavors are mixed. When grinding with a bean grinder, do not grind too much at a time, enough powder for one use is good, because the longer the bean grinder is used, the easier it is to generate heat, indirectly causing the coffee beans to be heated in the grinding process and causing the aroma to be released in advance, which will affect the aroma of the coffee after cooking. Fresh coffee beans are emerald green, must be roasted, ground into powder, and brewed before they can become the coffee sold by the store, experts point out: good coffee must be color, aroma, taste.

Color-The color of the coffee after brewing is best if it is dark brown with amber gold, which means that the coffee beans are properly cooked when frying.

Aroma-Coffee's unique aroma, the stronger the aroma, the longer it lasts, the better the quality.

Taste-In the mouth presents a balanced and thick, lasting and obvious rhyme, is good coffee, but the taste of mellow or not, and brewing methods have a close relationship, such as brewing without the point will be counterproductive.