The effect of bean grinder on the flavor of coffee-it is important to choose the right bean grinder

Like drinking coffee, is a hobby, like making coffee, is a kind of mood, like making coffee, is a way of life. In China, more and more people begin to fall in love with coffee and coffee life. Baristas constantly study how to make better coffee. They constantly try the different flavors of coffee beans in different places, the different tastes brought by various brewing utensils, and the personality shown by various brewing techniques, but often ignore the importance of bean grinders to all this. Among the factors that determine the taste of coffee brewing, "beans", "grinding" and "machine" are the hardware factor, and "technology" is the software factor. Today, coffee will discuss with you the impact of "grinding" on the taste of coffee.

At present, there are many kinds of bean grinders on the market, but they can be divided into parallel grinding, conical grinding, roller grinding, ghost tooth grinding, machete grinding and so on. Among them, the roller mill is mostly used in large factories to crush beans like a noodle machine, which has high grinding efficiency, but is not suitable for cafes, while machete grinding is mostly a household simple bean grinder, which uses a blade to tell the power of rotation to chop up beans with extremely low uniformity and high calorific value, which is not conducive to the extraction of coffee flavor. Parallel grinding and conical grinding are the mainstream grinding plates at present. generally speaking, parallel grinding plates have the advantages of fast rotational speed, fast grinding and more uniform grinding, while the disadvantages are easy heating and relatively short service life, while the advantages of conical grinding plates are not easy to heat and long service life. the disadvantage is slow and uneven.

There are four main factors affecting extraction by bean grinder:

1. Evenness: the coarser coffee particles are more likely to be underextracted, while the finer particles are over-extracted in advance, so the coffee powder with a larger span of grinding thickness can taste more turbid and irritating smells. When the coffee powder with the same size and similar shape is used for extraction, the taste becomes brighter and stronger, and the performance of flavor characteristics is clearer and consistent.

2. The amount of fine powder: coffee powder close to flour can easily be over-extracted, even dissolved in water, thus affecting the extraction taste of coffee. The more fine powder, the more easily coffee is over-extracted, and the more bitter the taste is, the more mixed it is. When making espresso, the fine powder will first be washed out by the water and into the cup. If extracted properly, the thick oil will hold up the fine powder, and the fine powder will float on the surface of the oil, forming a beautiful "tiger spot". But "tiger spot" does not represent the taste of espresso. The production of fine powder can be reduced by choosing a better bean grinder or using a sieve. But if there is no fine powder at all, the brewed coffee will also lack a sense of hierarchy.

3, calorific value: the grinding plate of any bean grinder will produce heat in the grinding process, and the heating of coffee powder will accelerate the oxidation process and accelerate the volatilization of aroma, resulting in the weakening of coffee flavor after brewing. The calorific value of the cutter head depends on the size of the grinding plate, the material used, the structure of the knife, the fineness of grinding, the speed of the motor, the hardness and texture of coffee beans and many other factors. Therefore, at present, large brands of bean grinders begin to be equipped with heat dissipation windows, cooling fans, choose more heat-dissipating metal, or drive the cutter head with higher torque and low speed motor, so as to reduce heat generation.

4, static electricity: generally speaking, the finer the grinding, the faster the grinding machine, the stronger the static electricity generated; the internal material is plastic, and the lower powder mouth does not use the bean grinder designed to reduce static electricity, so the static electricity generated is stronger; the coffee beans with rich oil and deep roasting are ground, and the static electricity is stronger. When the Italian bean mill is grinding, it often appears that the fine powder agglomerates, which affects the density after the cloth powder, resulting in uneven extraction, while the iron absorber at the outlet of the single bean mill absorbs silver skin and fine powder through static electricity to help reduce the taste and miscellaneous smell of excessive extraction.

Source: network