Grinding coffee powder is a great knowledge. Is it important to grind coffee beans?

Does it matter how to grind coffee beans? Many people may think so. Because some coffee powders are already ground when they are bought, or they just need to tell coffee sellers how to make coffee, and they will automatically deal with it.

Therefore, many people may not know much about grinding coffee beans and how to extract and cook it will have an impact on a cup of coffee. So, how to thick and fine coffee powder, with what kind of extraction method to make coffee, can make the best effect of coffee?

Different cooking methods require different sizes of coffee powder.

You must know what kind of extraction method you use to make coffee, you should choose the corresponding size of coffee powder.

When grinding beans, the size of the powder depends on the way it is cooked. Generally speaking, the shorter the cooking time, the finer the ground powder; the longer the cooking time, the thicker the ground powder.

The requirements of different extraction methods on the thickness of coffee powder from coarse to fine are as follows:

1. Follicular coffee (including the so-called American coffee machine, which uses filter paper or filter)

2. Siphon coffee

three. French kettle (tea maker)

4. Mocha pot (also known as Italian coffee maker)

5. Electric Italian coffee maker

Electric bean grinder

Because the coffee powder is delicate and uniform, the ground coffee powder is suitable for Italian coffee machine, and it is convenient, fast, automatic grinding in the whole process, and suitable for those who are in a hurry to go to work. Such as: Huijia small electric mill, small flying eagle electric bean grinder

Manual bean grinder

Because the bean grinder itself has the function of adjusting the thickness, it can grind all kinds of coffee powder of different thickness according to your extraction needs, but the grinding process needs to be manual.

Coffee maker

Siphon coffee brewer (e.g. Belgian royal coffee maker, siphon pot also known as TCA)

Principle: using the siphon principle, the boiling hot water is washed onto the coffee powder and stewed to produce the original flavor of the coffee.

Suitable for coffee: slightly sour, medium-bodied coffee

Degree of grinding: slightly thicker than powder, close to fine granulated sugar

Tip: there is no difference in the function of each siphon pot, but the shape and capacity are different. As the height of each siphon pot is slightly different, it is best to buy the alcohol kettle or gas stove at the time of purchase in order to find out the matching height as quickly as possible. In addition, because the filter cloth will be blocked for a long time, it needs to be replaced, so buy a few more filter cloth for backup.

American coffee drip filter

Principle: hot water is driven by electricity and coffee essence is released by stewing.

Suitable for coffee: coffee roasted in medium or deep depth.

Degree of grinding: finer than granulated sugar and thicker than powder.

Tip: American coffee makers are popular on the market, with all kinds of brands, but their functions are more or less the same. When buying, you can first consider the size of the need, there are 2 Murray 4 people, 4 Murray 6 people need to buy.

Mocha pot

Principle: coffee is extracted with high temperature steam.

Coffee: deep-roasted espresso

Degree of grinding: between fine granulated sugar and powder

Tip: as long as you use it correctly, there is little chance of failure in making coffee in a mocha pot. Basically add the coffee to the top of the halogen cup, but press it gently. There should be some space at the top of the halogen cup because the coffee will expand after soaking in water.

Italian coffee machine (there are semi-automatic, automatic and other coffee machines)

Principle: under high pressure, steam is used to pass through the coffee powder to extract a cup of strong coffee.

Suitable for coffee: finely ground heavy-baked coffee powder.

Degree of grinding: thicker than powder, similar to fine sugar.

A warm cup is a prerequisite for good coffee

A warm cup accounts for at least 20% of the credit for a perfect cup of coffee. No matter how well the coffee is brewed, as long as it is poured into a cold cup, the temperature of the coffee immediately drops and the aroma is offset by more than half. When you warm the coffee cup in advance, not only the heat of the coffee can be preserved, but also the temperature of the cup is more suitable for brewing aroma, so that the aroma of coffee can be completely released.

There are many ways to warm the cup, you can put it in the dryer, you can soak it in a hot bath, or pour the hot water into the cup and heat it up.

Pay attention to the technique of stirring coffee

Taste pure coffee, almost taste tea. First smell the fragrance, then blow open the coffee oil and then take a sip, this is the original taste of coffee, and then add sugar and milk as you like. The standard stirring technique is to place the spoon in the center of the coffee cup, circle clockwise from inside to outside, then circle counterclockwise to the center from outside to inside, and then repeat the same technique. This method makes the coffee uniform.