How to grind the coffee beans to the right thickness?
Different containers, even different coffee beans from the same container, need to grind the coffee beans 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. Coffee grinding seems complicated, but there are rules to follow.
No matter what kind of vessel is used to extract coffee, in general, the shorter the extraction time, the finer the powder needs to be ground, and the longer the extraction time, the coarser the powder is ground, and there are exceptions, such as Turkish coffee, which is ground very fine, but the extraction time is also very long. But except for those special appliances, other appliances generally follow this law.
In addition, the grinding thickness of coffee beans will also affect the taste. Under the premise of consistent objective conditions, the finer the grinding, the more obvious the bitter taste of coffee will be, and the opposite will be concealed.
Coffee other rich taste, the coarser the grind, the more sour, sour will make coffee difficult to drink, so want to show a unique flavor of coffee, you can also fine-tune the grind to achieve the effect. However, this adjustment should be a moderate fine adjustment based on the corresponding grinding degree of the appliance.
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Basic knowledge of brewing fine coffee hand brewing skills
1. Boil in fresh water (be sure to filter) and boil thoroughly. When coffee powder is soaked in boiling water, the temperature of 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 temperature of drinking is almost 60 degrees, which is the appropriate temperature for the most delicious taste of coffee. In order to maintain the proper temperature of the coffee,
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Effect of coffee roasting 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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