The relationship between coffee grinding degree and extraction rate
There is a lot of information about the degree of grinding of coffee powder, here is not one by one to explain how different instruments should choose the appropriate degree of grinding, this diagram can show the relationship between different principles of instruments, the degree of grinding.
However, you may have wondered why coffee needs to be ground. Why is the grinding degree of different instruments coarse or fine? Can't you use fine grinding for hand-made coffee?
Most of the answer is, "because the extraction principles of different instruments are different, the suitable degree of grinding is different, generally speaking, the shorter the extraction time, the finer the grinding; the longer the extraction time, the coarser the degree of grinding." Of course, there is no problem with this inductive text similar to the golden rule. It's just, isn't it a little persuasive?
My understanding is that the ultimate reason for choosing different degrees of grinding is to get a good cup of coffee. For example, because of objective reasons, you have to use a certain hand brewing device now. In order to make this cup of coffee taste good, try again and again. This medium-coarse grinding degree is more suitable, and more people have come to this conclusion. So it becomes an imperceptible rule.
If you are a little more serious, you will find the term "extraction rate". To put it simply, it is how much of the coffee powder has been extracted, and the "concentration" is how many coffee substances are contained in this cup of coffee. how much soluble substance is dissolved in this cup of liquid that was supposed to be just water.
Different coffee makers have their own "extraction rate", which is an objective empirical suggestion. Different countries and different periods have different values of "extraction rate". Now the most commonly used is the gold cup theory of SCAA and SCAE. The extraction rate of 1822% is their suggestion. Of course, it is not wrong if you like to drink coffee with an extraction rate of 23%. In order to get the recommended extraction rate suitable for this apparatus, you will try to change the degree of grinding of coffee powder, water temperature, and extraction time to adjust, you will find that the change of degree of grinding has the greatest impact on the value, so, this is why colleagues have always stressed to you that the degree of grinding is a very important choice.
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