Use sieve to treat coffee powder, coffee powder, espresso, coffee bean grinder, espresso

Australia's Matt Perger, the champion of last year's world hand-brewing coffee competition, took to the stage with a sunscreen in the final. But he talked about it from the theory of brewing and cooking. In the past, we recognized that the extraction rate of coffee brewing was between 18% and 22%, but Matt told the referee that the extraction rate of the coffee he was going to make reached 23%, but it was still delicious. Because he will use the net to dry the fine powder and then cook it. Matt believes that in the past, we recognized the 22% extraction rate because we did not take into account the interference of fine powder in coffee grinding, which finally affected the taste of the whole cup of coffee. (when watching the video of the game at that time, he immediately inferred that he would win the championship in the end, because WCE's competitions have always respected contestants who have opinions and ideas that can have an impact on the industry.)

Not long ago, the coffee mill of Brissta Coffee West Point College was not satisfied with the quality of the flour because the grinding plate had been used for a long time. Before the new mill plate arrived, several sieves were ordered on Taobao. Because I didn't know the density of the screen, I bought one for each of 60 mesh, 80 mesh and 100 mesh, and finally found that 60 mesh was suitable for hand punching. If you buy a screen, remember to find all stainless steel for easy cleaning.

After testing for a period of time, we are quite satisfied with the effect of the screen on the final product. Let's make a small summary.

Weigh 30g beans first, and you'll see how much is left after grinding and sifting.