Coffee review

Coffee from grinding to extraction, extraction, taste, roasting, grinding, water temperature, coffee powder.

Published: 2024-11-17 Author: World Gafei
Last Updated: 2024/11/17, Although the taste of coffee mostly depends on the degree of roasting, the grinding thickness of coffee beans, water temperature and the amount of coffee powder will also affect the taste of coffee. Among them, grinding is particularly closely related to the taste of coffee. The finer the degree of grinding is, the larger the surface area of the coffee powder is, and the more ingredients are extracted; the more ingredients are dissolved in the coffee liquid, and the higher the concentration, the more bitter the coffee will be. Grinding

Although the taste of coffee mostly depends on the degree of roasting, the grinding thickness of coffee beans, water temperature and the amount of coffee powder will also affect the taste of coffee.

Among them, "grinding" is particularly closely related to the taste of coffee. The finer the degree of grinding is, the larger the surface area of the coffee powder is, and the more ingredients are extracted; the more ingredients are dissolved in the coffee liquid, and the higher the concentration, the more bitter the coffee will be. The coarser the degree of grinding is, the opposite, the lower the concentration, the weaker the bitterness, and the stronger the acidity instead.

In addition, "coffee powder amount", injected "water temperature" and "extraction amount" can also cause subtle changes in taste.

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