Relationship between Grinding degree of Coffee Powder and extraction method
Suitable for fineness grinding-Turkish copper pot (Ibrik, fine powder), mocha pot, espresso machine (very fine grinding).
Suitable for medium grinding-filter paper dripping method, flannel dripping method, air stopper.
Suitable for roughness grinding-water drop coffee machine (extreme roughness grinding), trickling filter pot (extreme roughness grinding)
(this article is reprinted)
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Wet treatment methods and steps of Yunnan Coffee beans
As the harvest season is almost over, I would like to add an overview of the coffee processing process. In this blog post, I will introduce to you the steps of wet treatment in Yunnan after coffee picking. After harvest, the berries are either sent directly to the pulp collector (if the harvest is done well), or concentrated in a siphon tank filled with water. The berries are here.
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Talking about the process of coffee from grinding to extraction the relationship between grinding and extraction
The taste of coffee mostly depends on the origin and baking degree of the coffee, but the thickness of the grinding degree will also affect the taste of the coffee. There are several basic rules for the relationship between coffee powder grinding and taste, as follows: 1. Fine grinding has a strong taste and bitter taste, while extensive grinding has a refreshing taste and weak bitter taste. The finer the grinding, the larger the surface area of the coffee powder and the more ingredients are extracted.
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