How does the thickness of coffee powder affect the taste of Italian coffee powder reference picture of common grinding thickness of coffee powder

How does the thickness of coffee powder affect the taste-common grinding thickness picture

It should be noted that, depending on the state of each grinder (even the same brand), the powder from the same scale will be different, so you need to buy a standard sieve to determine the size of the powder.

Very often, we can only know that the grinding degree of espresso is much finer than that of hand-brewing, but there is no easy-to-understand data to tell you how detailed it is. Qianjie thinks it is more difficult to find a suitable degree of grinding for Italian style than the degree of grinding of hand-brewed coffee.

In the hand grinding, we can use the screen to calibrate, the error is also relatively inclusive, in the 20 screen pass rate of 70-80% can get a good cup of coffee. And espresso because it is a pressurized short-time extraction, it also means that it will magnify all the performance, the good ones will be magnified, and the defects will be magnified, so the requirements for the degree of grinding are even more stringent. If the degree of grinding is slightly fine, the water will pass through the powder layer more slowly and it will be easy to over-extract. If the degree of grinding is a little rough, the water will easily pass through the powder layer, and it is easy to underextract, resulting in such a deviation, which may only be 0.1 of the grinding scale.

If you are a novice and want to quickly find the right grind degree of espresso, you can follow the method described next in front street to do it step by step. Step 1: initially lock the grinding range this is a step for beginners who have just touched espresso. First set the grinding scale to the same thickness as the touch of flour, you can feel the coffee powder by hand, soft, no roughness.

Then apply the common formula of espresso extraction parameters, that is, the ratio of powder to liquid is 1:2 and the time is between 20-30 seconds. The amount of powder can refer to the standard amount of powder identified on the powder bowl, for example, 18g powder bowl is filled with 18g powder bowl, 20g powder bowl is filled with 20g powder bowl. After the two parameters of powder quantity and ratio are fixed, the extraction time is controlled between 20-30 seconds by adjusting the grinding degree. If the extraction time is more than 30 seconds, the next extraction needs to adjust the grinding degree, if the extraction time is less than 20 seconds, the next extraction needs to adjust the grinding degree. Step 2: adjust according to flavor and extraction state feedback when you successfully find a grinding scale to extract coffee in between 20-30 seconds, you can move on to the next step-fine-tuning according to the actual situation. Because the commonly used extraction formula is ideal, actually, the coffee beans are different, the coffee machine is different, and so on, even if it fits this formula, it may not necessarily be delicious (if you have tasted it, you don't need this step). So we have to taste it and fine-tune it according to the flavor performance.

Now, the object of adjustment is only the degree of grinding, and the amount and proportion of powder are also included in the object of adjustment. If the flavor of espresso is sour and the taste is not thick enough, then the degree of grinding needs to be further refined. If the coffee is scorched and bitter, you can thicken the degree of grinding or increase the proportion, for example, 1Rule 1.8.

When adjusted to suit your own taste, the current scale is the required Italian grinding degree. Some friends asked Qianjie, "I don't know how to investigate the grinding degree. Can you grind the coffee into powder and send it?" Although Qianjie can be ground into powder, it is usually recommended that you buy coffee beans and grind them yourself. There are two reasons. The first is freshness. Italian grinding particles are much finer than hand pulping, which means that coffee flavors dissipate faster and carbon dioxide emissions are faster. When the gas is almost the same, it is difficult to press out the oil, and the flavor of the coffee is not very friendly.

The second reason is that the degree of Italian grinding is not fixed. In fact, the grinding degree of Italian coffee beans is affected by exhaust and weather conditions, and the grinding scale needs to be fine-tuned almost every day to ensure the extraction quality of coffee. If you use pre-ground coffee powder, the parameters may be normal a few days ago, and then become unstable. Therefore, if you want to make your own espresso, it is best to learn to adjust the grinding degree and buy complete spaghetti beans.