The concept and principle of Coffee Bean Grinding and the differentiation of Coffee Powder

Tell the good from the bad

First, smell the exhaust hole of the coffee bag before opening the bag. Good coffee has a share of coffee.

Coffee powder aroma, bad coffee has a variety of bad smell, most of them are that kind of scorched taste, but the people who sell that kind of coffee will generally fool our people, Mei Qi said: "coffee is that taste."

Second, the color and particles of coffee powder after opening, generally good coffee powder is uniform in size and color; bad coffee powder is either different in size or uneven in color, some black and some yellow, and so on.

Third, good coffee is lubricated and not astringent, and the acidity is easy to accept. After drinking it, the aroma goes straight to the brain. Bad coffee is very bad, some are astringent, some are too sour, some are indescribable and difficult to swallow, this is not good coffee. Generally speaking, when you choose coffee powder, if you understand the first item, you will not choose bad coffee powder.

The concept and principle of Coffee Grinding

Coffee the task of crushing roasted coffee beans is called grinding. The props used to grind coffee beans are called grinders.

The ideal time to grind coffee is to grind it before cooking. Because ground coffee is easy to oxidize and lose its flavor, especially without proper storage, coffee powder is also easy to change flavor, so it is naturally impossible to cook mellow coffee. Some people are afraid of trouble or do not want to buy more bean grinders, so they usually buy ready-made coffee powder when they drink coffee at home. At this time, they should pay special attention to the problem of storage. Because the climate in Taiwan is humid, it is best not to place coffee powder at room temperature at will. A more appropriate way is to put it in a sealed jar and refrigerate it in the refrigerator, and do not put it in the same place with garlic, fish and shrimp and other heavy-flavored food. Because the coffee powder is easy to absorb, a careless coffee becomes a strange taste coffee, then even the best quality coffee will be spoiled. However, some people put the cooked coffee powder in the refrigerator as a deodorant, which is a good way to make the best use of things. 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 ground powder; the longer the cooking time, the thicker the ground powder.

In terms of actual cooking, the ESPRESSO machine takes a very short time to make coffee, so the grinding is the finest, and the coffee powder is as fine as flour; it takes more than a minute to cook coffee by blocking the air, and the coffee powder is medium-sized grinding; American filter coffee takes a long time to make, so the coffee powder is the thickest, like Beijing grains on a shell beach. Grinding coffee powder with appropriate thickness is very important for making a good cup of coffee, because the extraction of water-soluble substances in coffee powder has its ideal time, if the powder is very fine and cooked for a long time, resulting in over-extraction, the coffee may be very bitter and lose its aroma. On the other hand, if the powder is coarse and cooked too fast, resulting in insufficient extraction, the coffee will be tasteless because it is too late to dissolve the water-soluble substance in the powder. Generally speaking, a good grinding method should include the following four basic principles: ⒈ should choose the degree of grinding suitable for brewing; the temperature produced during ⒉ grinding should be low; the powder should be uniform after ⒊ grinding; and grinding should be done before ⒋ cooking. No matter what kind of grinder is used, it is bound to generate heat by friction in operation. Most of the fine substances are highly volatile, and the heat of grinding will increase the volatility.

At the speed of the coffee machine, the fragrance is lost in the air. After the coffee bean is ground, the cell wall will completely disintegrate, the area of contact with air will increase a lot, the rate of oxidation and deterioration will become faster, and the coffee will lose its flavor within 30 seconds to 2 minutes. Therefore, it is recommended not to buy coffee powder, it is best to buy coffee beans, grinding before drinking, grinding should be brewed as soon as possible. Before the invention of the bean grinder, people used stone pestles and bowls to grind coffee beans. A doctor abroad once experimented with this ancient tool and compared it with a modern bean grinder. It is said that the coffee powder made from pestles and stone bowls is the most mellow. According to logical reasoning, the pestle cracked the coffee bean naturally by impact, which should not destroy the cell wall and retain the excellent substance of coffee. However, in modern life, it is almost impossible for people to use pestles and stone bowls to grind coffee beans, so it is particularly important to choose a good bean grinder.

Three common kinds of coffee editor drop coffee

Dripping coffee, also known as Dutch coffee, originated in Europe. The dripping pot for brewing was invented by an archbishop in Paris. It uses cold water or ice water to extract, adjust the droplet speed by natural osmotic water pressure, and extract at a low temperature of 5 ℃ for 4 to 10 hours for a long time.

Coffee makes the original flavor of coffee reappear naturally by fax. The advantage of water drop coffee is not sour and does not hurt the stomach, because using this method to make coffee, most of the coffee beans selected are deep-roasted coffee beans such as Mantlin, because of "shallow roasting but sour, deep roasting bitter but strong". Water drop coffee is another reason why deep-roasted coffee beans are not sour and deep-roasted coffee beans can be diluted with ice after being made, so deep-roasted beans must be selected to filter so as not to be strong enough. The reason why the taste of waterdrop coffee is not astringent is because of the use of cold water. Other coffee brewing methods often use hot water, while hot water with too high temperature will break down some chemicals in the coffee and release astringency, while the dripping coffee is completely filtered with cold water, and the coffee is 100% soaked and wet. the extracted coffee tastes smooth but not sour. Another key to the success or failure of dripping coffee is the dripping speed. With a slow dripping rate of 10 seconds and seven drops, the water and coffee powder have a longer fusion time, so the coffee taste is more saturated; if the dripping time is too fast, the taste is too light, and at the same time, it will produce stagnant water spillage, on the contrary, too slow will cause the coffee to ferment, produce sour taste and wine taste. In order to avoid fermentation and maintain flavor, the drip iced coffee must be refrigerated and kept at room temperature for no more than 8 hours. if you need to heat up and drink, you can directly heat it, but be careful not to let the coffee boil when heated. Should prepare utensils: drip pot suitable for coffee beans: deep roasted beans or Dutch iced coffee beans coffee powder dosage and grinding scale: 30g/ grinding 2: 1.5 brewing method: ⒈ in the drip into the calculated amount of coffee powder gently squeeze, inject a small amount of water to soak all. ⒉ puts drips on the beaker and pours water into the trough of the beaker. (about 300-350 cc for three people). The ⒊ lid is closed. It takes different time to make coffee depending on the condition of different utensils. ⒋ hopes that when drinking coffee, remove the lid, bucket trough and drip, pour it into the beaker and add fire, so as not to pour the boiling degree into the cup.

Orebing

Ole iced coffee is an espresso made from Italian steam, served with appropriate sugar and a glass filled with ice. Put

Coffee powder has been sugared coffee slowly poured into the glass, light gray in the white ice slowly flow. A cup of cool and mellow Ole iced coffee was born in this way. This kind of coffee does not need to add too many things, and its coolness is like the independence of a lonely and proud family. In their spare time, people from the lonely and proud family will make a cup of Olei iced coffee alone in their own home, and then watch the ice dissolve lonely in the coffee. Production method (for two) ⒈ uses 16g coffee powder + 260cc water to obtain espresso in Italian steam. You can also get espresso by brewing 40g coffee powder (non-Italian brewing utensils) with 120cc water. ⒉ first add the appropriate sugar to the espresso, then prepare two glasses and fill them with ice. ⒊ slowly pours the pre-brewed espresso into the glass and stirs well. ⒊ slowly add fresh milk (fresh cream is also OK) according to your personal preference, and you can enjoy a cup of cool and mellow Orei iced coffee.

Greek coffee

Cubita Coffee is not common in Taiwan, Greek coffee or Turkish coffee, and its taste can be divided into three flavors: Skaito, Metrio and Gligi. Its cooking method is mainly to use a stainless steel pot called Briki to grind the coffee powder very fine and cook it directly in the pot until it boils, then turn off the fire and pour it all into the cup. Greeks drink coffee, the residue is not cut off, because the coffee is ground very fine, so when tasting, most of the coffee powder will be deposited at the bottom of the cup, but when drinking, you can still drink some fine coffee powder. This is also the most important feature of Greek coffee. Another feature of Greek coffee is that when you drink it, you don't add any cream, and when you cook coffee, you add some sugar first, and the amount of sugar is mainly according to your personal preference. Some people like to drink bitterness without adding sugar at all, while others prefer a sweeter taste. In addition, in order to really taste the unique taste of Greek coffee, intimate boss, will also be accompanied by a cup of ice water, before drinking Greek coffee, it is best to drink a mouthful of ice water, so that the taste of the mouth, to the most sensitive degree, and then you can slowly experience the slightly sour Greek coffee, but also with a bit of bitter feeling!

Source: Baidu