Basic knowledge of Coffee Grinding and brewing skills of Coffee Bean Grinding

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 grinding powder; the longer the cooking time, the thicker the grinding powder.

In terms of practical cooking, the years required for ESPRESSO to make coffee are very short, so the grinding is the finest, and the coffee powder is as fine as flour; it may take 1 to 3 minutes for siphon steaming, and the coffee powder is ground to medium-thick; American coffee pots and hand-brewed bubbles are generally fine and coarse. With regard to these details, in the current coffee chain brands, there is a training hub that will pay equal attention to detailed teaching.

The proper grinding degree of coffee powder is very necessary to make a good cup of coffee, because the extraction of water-soluble body in coffee powder has its ideal years, if the powder is very fine and steamed temporarily, which constitutes over-extraction, the coffee may be particularly bitter and fragrant. On the other hand, if the powder is coarse and cooked too fast, resulting in insufficient extraction, the coffee will be light and humorous because it constantly melts the water-soluble body in the powder.

Coffee grinder has a variety of different brands and types, compared with the ambition is to be able to adjust the size of the grinder. Never use it.

The machete grinder and the machete grinder are simply composed of uneven thickness. As soon as the cloud comes, the coarse powder is also extracted, and the powder that is not fine enough has been overextracted.

It is conceivable that the coffee brewed in this way may not be bitter and astringent, with mixed flavors. When grinding with a bean grinder, do not grind too much at one time, just enough powder for one application, because the longer the bean grinder is used at one time, the easier it is to have a fever, which indirectly causes the coffee beans to be heated in the grinding process and causes the aroma to be released in advance, which will affect the aroma of the steamed coffee. Fresh and tender coffee beans are emerald green and must be roasted, fried, ground into powder, and brewed before they can become the coffee sold by the store. Experts point out that good coffee must be full of color, aroma and taste.

Color-the color of the coffee after brewing, such as the golden yellow color of dark coffee with a little amber, is the best, which means that the heat of the coffee beans is enough.

Fragrance-the unique aroma of coffee, the stronger the fragrance is, the longer the aroma is, which means the better the style is.

Taste-appears in the mouth balanced and rich, long-lasting and obvious, that is, good coffee, but the taste of mellow or not, and brewing door path is cordial related, such as brewing misses the point will be hasty.