Three factors affecting Coffee Flavor Grinding degree of Coffee Powder extraction time Coffee Powder

The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer of B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of fine coffee to advocate the improvement of the quality of the industry. This term is used to describe coffee beans with distinctive flavor characteristics that grow in a special environment. Its use in international coffee conferences makes it spread rapidly.

The temperature of hot water

Hot water in contact with coffee powder, will accelerate the movement of various ingredients, sour ingredients move the fastest, in a short time, the amount of movement from the center of coffee powder to the surface is basically the same. On the other hand, the bitterness components move at the slowest speed, and the higher the water temperature, the more bitterness will reach the surface. The higher the hot water temperature, the higher the total taste, the proportion of bitterness is also increasing. When the hot water temperature is low, the total amount of taste will decrease, and the proportion of bitterness will decrease.

Second, the extraction time

The moving speed of sour ingredients is fast, and the amount of sour ingredients moving to the surface will not make much difference if the extraction time is prolonged. The bitter ingredients move slowly, and the extraction time of three minutes is very different from that of five minutes. The total amount of taste will increase over time, and the proportion of bitterness will also increase.

Third, the degree of grinding of coffee powder

Coffee powder particle size, the finer the grinding, the easier it is for coffee ingredients to move to the surface, and the sour ingredients move faster and will not be affected, but the bitter components will increase the proportion of the taste as the coffee powder is ground.

What is the best overall taste, and what is the appropriate ratio of sour to bitter taste? these all need to be adjusted according to individual tastes. If they are cooked for others, beans should be selected according to the preferences of coffee drinkers. Change the hot water temperature, extraction time and grinding degree, to find the best value.