Coffee bean grinding-what kind of cooking equipment is suitable for which kind of grinding degree?

First, what is the degree of coffee grinding?

Coffee grinding degree: simply speaking, it is the degree of coffee powder grinding thickness, which usually refers to the corresponding scale on the bean grinder. Take the Taiwan-made Little Eagle bean grinder, for example, the siphon pot Chen Lei makes a grinding degree of 3, that is to say, 3 scales of coffee powder corresponding to the thickness is used on this bean grinder.

As for the degree of grinding, the bean grinder follows the same standard, that is, the larger the number of the bean grinder, the thicker the particles of coffee powder.

Second, how does the degree of grinding affect the taste of coffee?

That is, when the degree of grinding is greater, is the taste of coffee more sour or bitter? On the contrary, when the degree of grinding, how does the taste of coffee behave?

From now on, we can do experiments, but the test results are different, entangled!

The main results are as follows: 1. When using traditional pot tools, such as French pressure pot, siphon pot, manual brewing and electric drip filtration to make the above experiments, it is concluded that the greater the degree of grinding of coffee, the more acidic the taste of coffee, on the contrary, it tends to be bitter.

2. When using the semi-automatic coffee machine to make the experiment, we got a different answer: when the degree of grinding is greater, the coffee tends to be bitter, on the contrary, it tends to be sour.

For the above two different results, who is right and who is wrong?

In fact, both answers are correct, but the two focus on different amounts of attention. In theory, the smaller the degree of grinding of coffee, the finer the coffee powder, the easier it is to extract coffee, and under the same factors, coffee will be extracted more fully, so the resulting coffee tends to be over-extracted, that is to say, the taste of coffee tends to be bitter.

However, as far as the Italian coffee machine is concerned, we tend to focus on the time rather than the output of the cup, for example, when the grinding degree of the bean grinder is fine, the amount of coffee is too small at the same time. The reason is that when the coffee powder is fine, the gap between the coffee powder will become smaller, and it will take more time for the water to pass through the coffee powder, resulting in a small amount of coffee in the same time.

The output of coffee is too small, which means that the extraction of coffee is insufficient, which will inevitably lead to insufficient extraction of coffee, and eventually the taste of coffee will be acidic.

In the second experiment, if we require that the cup output be 30ML regardless of whether the grinding is big or small, regardless of the time, the final result will be normal again. The less the coffee is ground, the more bitter the coffee tastes, and of course, it takes a lot longer.

III. Balance

In fact, coffee production is about a balance. When we can grasp this balance, we can control the taste of coffee accordingly.

That's all for coffee grinding. it looks a little long, but I really hope these interesting experiments will be helpful to you who like coffee. Chen Lei is willing to share everything about coffee with you.

Reprint: Zhiyu Coffee