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 grinding and taste of coffee powder, 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, the more ingredients are extracted, the more ingredients are dissolved in the coffee, and the higher the concentration, the more bitter the coffee is. The coarser the grinding degree is, on the contrary, the lower the concentration is, the weaker the bitterness is, and the stronger the sour taste is. Keep in mind here that the degree of grinding has a lot to do with the taste of coffee!
Also keep in mind that the amount of coffee powder, the temperature of the injected water and the amount of extraction will cause subtle changes in the taste of coffee.
two。 The more coffee powder, the stronger the bitterness (the weaker the acidity), and the less the powder, the stronger the sour taste (that is, the weaker the bitterness).
3. The higher the water temperature, the heavier the bitter taste (the weaker the sour taste), and the lower the water temperature, the stronger the sour taste (that is, the weaker the bitter taste).
4. The more coffee liquid extracted, the stronger the sour taste (that is, the weaker the bitter taste), and the less the extracted coffee liquid, the stronger the bitter taste (that is, the weaker the sour taste).
If you can make good use of these rules, you can find a balanced flavor in the process of baking to extraction.
Compared to the overwhelming effect of baking on taste, these rules are just fine-tuning! But if these rules can be used, it can not only fine-tune the taste, but also predict how the coffee will smell when it is poured into the cup at the final stage.
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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, plug air kettle. 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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The process of coffee extraction the relationship between grinding and extraction of coffee beans
From: Yun Fei private roaster (if you have a dream, take good care of her) 12:17:19 as a barista, you can't change the facilities in the store, such as the brand of the coffee machine, the choice of the water purifier, the temperature of the cooking head, the specifications of the powder bowl with the handle, which cannot be changed as an employee. But what best embodies the ability of a barista
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