The Technology of hand-brewing Coffee-- introduction to the method of brewing coffee

There are all kinds of bean grinders on the market, and a good bean grinder can ensure that the coffee powder is evenly ground. If the coffee powder is uneven and the fine powder is too much, it will make the coffee taste not "pure".

What is the suitable thickness of hand-brewed coffee beans?

The answer is: moderate grinding, the size of granulated sugar.

If the coffee powder is too thick and the hot water flows too fast, it is difficult to extract the aromatic substances from the coffee. If the coffee powder is too fine, the filter is easy to clog, resulting in water and powder soaking time is too long, coffee will appear bitter, astringent taste.

Before you adjust the degree of grinding, you must first understand the beans you are using.

If the beans you use are medium-and deep-baked, such as Mantenin, then your fine scale may bring more intense aroma and mellow thickness, but also bitterness and astringency, and if you thicken, it may bring some grass aroma, but Mantenin, which loses most of the alcohol thickness, is actually incomplete, so you have to adjust the scale over and over again. Adjust to the taste that you are satisfied with.

If you use medium-to-shallow baked beans, such as Yega Xuefei, then the use of too fine scale may produce strong acid, and the astringency produced is very serious, which can easily lead to excessive extraction, especially when you are stretching the extraction time, and if you use a coarse scale, it may bring bright acidity, but the aroma and sweetness in Yega Xuefei will also be much flatter.

Therefore, the proper scale is very important for a coffee bean, and the scale required for the best flavor expression of each kind of coffee is different, because the bean grinder is very different, including the same type of bean grinder. So the scale must be adjusted by its own taste buds. After all, whether it tastes good or not is very subjective.