Coffee Grinding and Coffee extraction skills of hand-brewing Coffee

The taste of coffee is influenced by the way it is extracted (French presser, hand brewer, espresso machine), the choice of beans and the third aspect-grinding. This is because many fragrances will drift away in the process. Therefore, coffee lovers will choose to grind it themselves to experience the fun of making coffee.

Baking and storage

Coffee is more than just a drink: cappuccino, coffee O'Rey, espresso or fresh hand coffee provide a pleasant rest, whether for breakfast or as a midnight pick-me-up caffeine. As for when and where which coffee is the most popular, it varies from person to person according to different quality standards. In addition to the preparation and grinding methods, the selection and baking of beans are also important: baking methods, mainly roller-type-can also be industrial hot-air baking. Either way, time and temperature play an important role.

Italian roasted coffee beans, for example, are significantly deeper after a long period of roasting, but therefore contain less acidity and caffeine. After baking, chemical changes take place inside the beans, the size of the beans is doubled, the surface bursts loudly, sugar and protein are caramelized, the sour taste is produced, and the fragrance is scattered. In order to retain the fragrance, rapid cooling and preservation is necessary.

Coffee making method

Fragrance-producing substances and oil from coffee beans are particularly sensitive, and their changes are related to acids: please choose small packages as far as possible, store them in a place as cool as possible, and finish the beans as soon as possible within 14 days. Only those green beans can be kept for as long as a year with the same quality. Buy cooked beans carefully and bake them within a week. Beans that have been packaged can be kept for at least ten months.

The aroma of coffee powder runs out in a few days, so you should buy ripe beans directly before extraction and grind them yourself. The choice of coffee grinder is adjusted according to the individual coffee preference, the degree of grinding used and the type of coffee beans applicable to the preferred production method. Generally speaking, for coffee grinding: the longer the contact time between coffee powder and water, the thicker the particles will be ground; the shorter the time is, the finer the grinding will be. For the French filter pressure method, a thicker powder is needed, while for classic hand coffee, medium grinding strength is more suitable. A good espresso requires finely ground beans, so all the aromas permeate quickly during the brief contact between water and coffee powder.

In short, how to grind and make coffee reasonably?

For French filter kettle: rough grinding

For hand brewing coffee: medium grinding

For Italian concentration: very fine grinding