Coffee grinding trick: the technique of not producing fine coffee powder

Today, let's talk about the third topic in coffee grinding: the technique of not producing fine coffee powder.

Some fine coffee powder will be produced in the process of coffee grinding. The effect of fine powder on coffee is worse than the heat generated by the friction of the bean grinder, which will not only make the coffee liquid turbid, but also bring uncomfortable bitterness and astringency. The effect of fine powder is that the high-temperature charged coffee powder is directly attached to the bean grinder and mixed into the new coffee during the next grinding.

The trick not to produce fine coffee powder is to choose a bean grinder that will not produce fine powder as much as possible, or to carefully brush off the fine powder attached to the bean grinder every time the grinder is used. These are emergency measures, in short, cleaning the bean grinder is a must.

The grinding degree of coffee is rougher, and the amount of powder is 20 to 30% more than usual. coupled with the slow extraction of drip during filtration, the taste is obviously more stable and mellow, and the coffee with excellent flavor can be made. Just by increasing the thickness of the filter layer of coffee powder, more delicious ingredients can be extracted, which can not be done by fine ground coffee.

Coffee powder mixed with fine powder will make heavy coffee with obvious astringent taste. And rough grinding, you can make coffee that is not muddy and tastes refreshing. We use the technique of not producing fine powder in the process of brewing coffee, which can make our coffee more delicious and mellow.

This is the end of the technique of not producing fine coffee powder. In an article, we will introduce how to choose the grinding degree suitable for extraction. Please look forward to it.