Factors affecting the quality of coffee: the importance of the grinding degree of coffee beans and coffee powder

Generally, when buying coffee beans, you can tell the shopkeeper the granularity and brewing method of the coffee powder you need, and ask the shopkeeper to grind it instead.

Because different cooking methods require different grinding sizes, it is important to establish a good interactive relationship with the stores you buy coffee beans, so that the sales staff will provide you with the freshest and best quality coffee beans, or constantly adjust the grinding granularity for you to grind the ideal coffee powder for you.

Coarse granularity: about the size of planed sawdust, similar to flaky particles, suitable for filter pots, can also be placed in tea bags, placed in pots and brewed with hot water.

Medium granularity: about the size of coarse sugar, suitable for hand filter cup and hand filter cloth. Medium fineness: about the size of No. 2 sugar, suitable for electric coffee maker, siphon and mocha pot.

Fine granularity: about the size of quicksand on the beach, suitable for Italian coffee maker and water drop iced coffee. Finest granularity: about the size of too white powder, suitable for use in Turkish pots.

Generally speaking, a good grinding method should include the following four basic principles:

1. The degree of grinding suitable for cooking method should be selected.

two。 The temperature produced during grinding is lower.

3. The powder should be uniform after grinding.

4. Grind before cooking.

No matter what kind of grinder is used, it is bound to generate heat by friction during operation. However, most of the fine substances are highly volatile, and the heat of grinding will increase the speed of volatilization, allowing the aromatic alcohol to be lost in the air first.

After grinding, the cell wall of coffee beans will completely disintegrate, which means that the area of contact with air will increase a lot, all lines of defense to protect freshness will be completely removed, and the rate of oxidation and deterioration will become faster, which will make the coffee lose its flavor within 30 seconds to 2 minutes. Therefore, the author strongly suggests: do not buy coffee powder, it is best to buy coffee beans, and grinding before drinking, grinding should be brewed quickly.

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 beans naturally by impact, which should be the least likely to damage the cell wall and best retain the excellent substances of coffee. However, in modern life, it is almost impossible for people to use pestles and stone bowls to grind coffee, so it is particularly important to choose a good bean grinder.

* the importance of uniform grinding

Once the coffee beans are ground too fine and the water comes into contact with the surface of the coffee powder too much, too many unnecessary impurities will be extracted, even bitter beans will come out; but if the coffee is ground too thick, the delicacy will still be hidden deep inside, where the hot water can not be touched. The coffee brewed does not have enough aroma.

When brewing Italian espresso, we must make efforts to fill the coffee powder to make it resistant to high-pressure hot water in order to really extract the essence of coffee. Therefore, it is more sensitive to the degree of grinding, the more uniform grinding, the more compact the coffee powder, and less space, can produce balanced resistance to water, so that a cup of Espresso can be extracted successfully.

Lapping degree reference

As far as the average consumer is concerned, after buying coffee beans, bean grinders and coffee machines, only two variables, grinding degree and brewing time, need to be paid attention to. Among them, brewing time is easier to understand, and you can get the hang of it quicker. However, the effect of grinding degree on coffee quality is more subtle, and there is a lot of room for discussion. The range of grinding degree of powder from fine to coarse can be divided into the following types:

61 Turkish Turkish Grind is suitable for Ibrik pots, where coffee is boiled. It originated from the Turkish people, and is often used in some countries in southern Europe. In Taiwan, this method of brewing is rare.

61 espresso grinding (Espresso Grind) is suitable for the use of espresso machine, and is more sensitive to the fine degree of grinding.

6 1 fine grinding (Fine Grind) is suitable for mocha pot or dripping filter cup.

6 1 medium grinding (Medium Grind) is suitable for trickling filter cup or air stopper.

61 rough grinding (Coarse Grind) is suitable for filter kettle.

Source:

Wen Honggang's blog