Coffee powder grinding requires coffee bean grinding "grinding", "grinding" and "mortar grinding" black coffee.

There are three kinds of grinding methods for coffee beans: "grinding", "grinding" and "mortar grinding".

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

Polishing: most modern machines actually cut up coffee beans at a speed of 20, 000 to 30, 000 revolutions per minute. The consumption parts of this kind of blade grinder have a longer life, but the accumulated heat in the grinding and the uneven size of the coffee chips make it difficult to extract high-quality drinks. In theory, this kind of grinder can only be used for drip coffee pots. The dust they produce can clog the filters in espresso and French press machines.

Grinding: two rotating parts are used to squeeze and crush coffee beans. The grinding parts can be disc-shaped or conical.

All coffee is made from ground coffee powder and hot water; it should be cleaned after it is cooked. The thickness of the coffee powder is related to the cooking method chosen. Proper water temperature is very important. The choice of water temperature is related to cooking utensils, coffee bean species, coffee bean baking degree, the water temperature is too low, the flavor of coffee beans can not be fully extracted; water temperature is too high, excessive extraction, taste deterioration and often bitter.

If the water passes through the coffee only once, the finished product will contain mainly soluble substances (including caffeine). If the water cycle passes through the coffee powder many times, the less soluble substances in the coffee beans will also enter the finished product, causing the taste to be bitter, so this method is not favored by enthusiasts.

The common ratio of coffee powder to water in Western countries is 15,30mg coffee powder (one to two tablespoons): 300ml of water (six ounces). Coffee lovers often take the upper limit of this ratio.

Please pay attention to make appropriate adjustments according to the thickness of the coffee powder. Continuous heating destroys the flavor of brewed coffee, and degradation also occurs at room temperature. Therefore, it is often a failure to keep the coffee warm. However, in an anaerobic environment, coffee can be preserved for a long time at room temperature.