The grinding of coffee

Coffee beans, those dark brown beans seem ordinary, but there are a lot of knowledge at all stages. For a coffee cook and drinker like me, coffee beans are grown, produced, roasted... And so on professional knowledge, I think a general understanding is enough, the production of things can be left to the coffee merchants responsible, after all, this is a division of labor of the times. But grinding coffee is the responsibility of our users, and we must have an exact understanding.

The ideal time to grind coffee is before it is cooked. Because ground coffee is easy to oxidize and lose flavor, especially in the absence of proper storage, coffee powder is also easy to change flavor, naturally unable to cook a fragrant coffee. Some people are afraid of trouble or do not want to buy a grinder, usually at home to buy coffee has been ground ready-made coffee powder, then pay special attention to the storage problem, if the climate is humid, coffee powder after opening is best not placed at room temperature, the more appropriate way is placed in a sealed jar into the refrigerator, and do not and garlic, fish and shrimp and other heavy taste of food with home. Because coffee powder is easy to absorb flavor, a careless coffee becomes a strange taste, so even the best quality coffee is ruined. Some people put ground coffee in the refrigerator as deodorant, which is a good way to make the best use of it.

When grinding the beans, the thickness of the powder depends on how it is cooked. Generally speaking, the shorter the cooking time, the finer the ground powder; the longer the cooking time, the coarser the ground powder. In terms of actual cooking, ESPRESSO machines take a very short time to make coffee, so the ground coffee powder is the finest, and the coffee powder is as fine as flour; it takes about one minute to cook coffee in the "plug wind" way, and the coffee powder is a medium coarse grind; American filtered coffee takes a long time to make, so the coffee powder is the coarsest, one by one like the Beijing grain on the shell beach. Ground 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 excessive extraction, coffee may be very bitter and lose aroma; on the other hand, if the powder is very coarse and cooked too fast, resulting in insufficient extraction, then coffee will be tasteless, because there is no time to dissolve the water-soluble substances in the powder.

Coffee grinders come in a variety of brands and models, but ideally one that can adjust the size of the ground beans. When grinding with a bean grinder, do not grind too much at a time, enough powder for one use is good, because the longer the bean grinder is used, the easier it is to generate heat, which indirectly causes the coffee beans to be heated in the grinding process and causes the aroma to be released in advance, which will affect the aroma of the cooked coffee.

Coffee beans contain grease, so the grinder must be cleaned after grinding, otherwise the grease will be dirty, and there will be a stale smell for a long time. Even the high-grade beans will be ground into strange powder. After each use of the bean grinder, be sure to wipe the blade machine with wet market and clean the plastic top cover with warm water. But for flavored coffee popular in the United States, the added flavor is strong and heavy, and it will last a long time. It is best to put two spoonfuls of white sugar into it before washing. Of course, it is best to grind only the same kind of beans in a grinder, so there is no problem of mixing flavors.

Coffee beans grinding methods can be divided into coarse grinding, medium grinding and fine grinding according to their size. Use appropriate grinding methods depending on coffee equipment.

There are also medium-fine and medium-fine grinding or finer than fine grinding and fine grinding (into powdered coffee powder). The coffee beans grinding time is brewing coffee latent, only the required amount of grinding extremely high grade. Coffee beans are ground into powder and their surface area increases to absorb moisture and oxidize easily. In short, with the passage of time, coffee powder also plays a role in the deterioration of flavor damage.

After the coffee beans are placed, the carbon dioxide and aroma retained in the coffee beans will be lost together. In this way, the coffee powder should expand and not expand when extracted and filtered, and no matter how it is, coffee cannot be brewed. And the secret is to consider grinding consistently with the job, so that brewed coffee is the most delicious and mellow.

Fine grind

● Fine grinding

The grains are fine, the size of granulated sugar. Medium grind

● Medium grinding

The grains are the same size as granulated sugar mixed with coarse white sugar.

Regular grind

● Rent grinding

The grains are coarse, the size of coarse white sugar.

The secret to grinding coffee beans

The grinding tool for coffee beans is a bean grinder. Bean grinders can be divided into three types:

● Manual rotary bean grinder for home use. (Suitable for leisure people with low demand, large particles and time-consuming.)

● Electric bean grinder for household use. (It can grind coffee powder of various particle sizes, and can grind 6 people at a time.)

● Professional electric bean grinder. (For commercial use, it can grind more than one pound or less of coffee powder at a time.)

The two most important things to note about grinding coffee beans are the following:

● Reduce grinding heat. (Grinding heat will cause coffee aroma to dissipate prematurely)

● Uniform particle size. (uneven particle size will lead to brewing time can not be controlled)

Therefore, if you use a home-style manual grinder, rotate it gently so that it does not generate frictional heat as much as possible. To sum up, if you consider the quality of ground beans, the amount of ground beans, and the use of time and convenience, the use of household electric grinder will be the best choice.

Coffee beans are ground in three ways: grinding, grinding and mortar grinding.

"Grinding" is squeezing and crushing coffee beans with two rotating parts. The abrasive member may be disc or conical. Cone machines are less noisy and less likely to jam. The ground method produces coffee grounds that are more uniform and have a more consistent flavor when cooked. The conical disc design reduces the required rotational speed, typically below 500 rpm. The slower the grinding speed, the less heat generated by friction, so the aroma of coffee is not lost easily. By adjusting the grinding parameters, the cone grinder can be used for a variety of coffee preparations. A better machine can grind the fine powder needed for Turkish coffee. Disc grinders generally rotate at higher speeds and generate more heat; however, they are versatile, economical and practical, and can be used for most household coffee preparations.

"Grind": Most modern machines actually grind coffee beans at high speeds of 20,000 to 30,000 rpm (some people simply use a beater). This type of blade sander has a longer life expectancy; however, the heat accumulated in the grinding and the size of the coffee powder produced are uneven, making it difficult to produce quality drinks. This type of sander can theoretically only be used for drip coffee pots. They produce dust that can clog filters in Espresso and French press machines.

"Mortar mill": If you can't find good grinding equipment, all you can do is use a pestle and a mortar, and enjoy the fun of labor slowly.