About coffee knowledge introduction === How does the thickness of coffee powder affect the taste

Introduction to coffee how does the thickness of coffee powder affect the taste

French filter kettle (rough grinding), electric drip pot (medium), hand punch, siphon pot, desktop smart filter cup (medium), mocha pot (medium), espresso (fine), Turkish coffee (very fine).

According to the European Fine Coffee Association (SCAE-Speciality Coffee Association of Europe), the rough grinding of the French filter pot indicates that each bean is crushed into 100,300 particles, each about 0.7mm in diameter. In the medium rough grinding of the electric filter pot, each bean is ground into 500 grains of 800 particles, with a diameter of about 0.5 mm. Moderately ground by hand and siphon, each bean is ground into 1000 to 3000 particles with a diameter of about 0.35. The fine grinding of espresso in which each bean is ground into 3500 particles with a diameter of about 0.05mm. Turkish coffee is ground into a flour-like ultra-fine powder, and each bean is ground into 15000mm 35000 particles.

According to the statistics of the grinding fineness of coffee beans in various places, it is found that the grinding of coffee in Taiwan must reach 70% to 75% of the coffee powder through the Mei Gui No. 20 standard sieve (sieve pore diameter 0.84 mm), but the corresponding domestic standards are not available for the time being.

The grinding degree of coffee powder is not good or bad, mainly with different brewing methods and different grinding degrees.

Roughness grinding is suitable for brewing of pressure pot.

Moderate grinding is suitable for hand brewing.

Fineness grinding is suitable for siphon pot cooking.

Very fine grinding is suitable for mocha pots and espresso machines

In addition, the grinding thickness of coffee beans will also affect the taste, under the premise of consistent objective conditions, generally speaking, the finer the grinding, the bitterness of the coffee will be more obvious, and it will also cover up other rich flavors of the coffee. The thicker the grinding, the heavier the sour taste, the more sour will make the coffee difficult to taste, so when you want to show a unique flavor of coffee, you can also achieve the effect through micro-survey grinding. However, this adjustment should be a moderate fine-tuning on the basis of the corresponding grinding degree of the apparatus, no matter what kind of vessel is used to extract coffee, generally speaking, the shorter the extraction time, the finer the powder needs to be ground, and the longer the extraction time is, the thicker the powder is. There are also special cases, such as Turkish coffee is ground very fine, but the extraction time is also very long. But except for those special utensils, other utensils are generally different utensils that follow this rule, and even different coffee beans in the same vessel need to be ground to a specific thickness. For all kinds of coffee extraction methods, whether the grinding degree is appropriate or not can directly determine its success or failure. The grinding of coffee beans seems complicated, but in fact, there are rules to follow.