How to make a delicious coffee coffee grinder how to debug

Cooking in the right amount of water will add to the taste.

The proportion of water in a cup of coffee is more than 98%. Therefore, water has a great effect on the taste of coffee. The most suitable water for brewing coffee is water with hardness (in units of total dissolved solids) between 125and 175ppm, pH between 6.5and 7.5.It does not contain chlorine, potassium, sulfur and other compounds. Generally speaking, the water produced by household RO water dispensers is similar to that of steamed water, which is almost mineral-free and is not suitable for making coffee.

* Bo and Chi are the few mineral water on the market that indicate the mineral content, if the wave is judged to be more suitable for brewing coffee according to the mark.

Coffee beans are ground with proper roughness to match the way you brew coffee.

The more coffee beans are ground, the faster they can be extracted, so the roughness depends on the way they are foamed. The shorter the soaking time, for example, the shorter the grinding time is, and on the other hand, the longer the foaming time is, the thicker the granule of coffee powder is.

Coffee is soaked in the right amount of water:

The extraction water depends on the bubble mode, and the common methods such as siphon, handheld and coffee are about 91 ±2 °C, 87 ±3 °C and 95 ±5 °C, respectively. In addition, the extraction water also needs to adjust the roasting degree of coffee slightly, and when the roasting depth increases, the roasting degree will go down slightly.

Appropriate extraction time:

Too long will extract bad ingredients from coffee, such as bitterness, resulting in excessive extraction, on the contrary, too short will lead to insufficient extraction. Different bubbling methods require different extraction time, 50 ±5 seconds for siphon, 2 and a half to 3 minutes for hand grip, and 20 to 30 seconds for siphon.

See more ways and machines to extract coffee