Is the coffee powder too long because the powder is too thick or too fine?

Does the size of coffee powder affect the extraction time?-Common grinding thickness diagram

A good filter paper should be odorless and filtrate well. And many people are cheap to use inferior filter paper, which is very thin and easy to leak. Some filter paper filter speed is very slow, only water injection, but not dirty, which will inevitably lead to excessive coffee extraction, affecting the taste. Still wonder why you bought a good coffee, but the taste is not good. If you care about the taste, don't ignore the water used to brew the coffee. 98% of the ingredients in a cup of hand-brewed coffee are water, and the range of soluble matter (TDS) in the water is preferably between 100-250ppm. It is not recommended to use pure water to make coffee. Coffee made with pure water often tastes dull and lacks a sense of hierarchy. But do not use mixed brand mineral water or mixed brand barreled water, once there is a strange smell in the water, it will be more obviously magnified and reflected in the coffee. (mineral water from famous brands such as Xafu can be selected.) Water temperature is also an important indicator that affects the taste of coffee. Too high water temperature will make coffee more bitter, while low water temperature will make coffee sour. Suggestion: deep roasted coffee beans are suitable for 80-85 degrees, while medium and shallow roasted coffee beans are suitable for extraction at about 90 degrees.

Whether the aroma and hierarchy of coffee can be released heartily, the key lies in water injection. Common mistakes are:

a. The injected water column is too large and the direction of the water column is too tilted, which will cause the water to flush a hole in the side of the powder layer and run away directly from the filter paper, resulting in insufficient coffee extraction.

b. The water column is pulled too high, resulting in the flow of water to destroy the coffee powder, easy to inject bubbles, and uneven coffee extraction. It will also lead to too much water column and contact air area, and the water temperature will be affected, so the water column must be as close to the coffee as possible.

c. The water flow is unstable, sometimes large and small, sometimes dashing, sometimes ticking off, resulting in different degrees of soaking in different areas of coffee powder, and the taste of coffee will be affected.

As different people have different tastes, different requirements for shade are different. The concentration range of gold cup extraction is 1.15% Mo 1.35%, and the proportion of water used is about 1:13 to 15. Some people use very little water simply in pursuit of richness, but it doesn't taste good. On the contrary, some people expect to extract more substances with more water, but they do not realize that the later the extraction is, the lighter it is, and the final concentration is not enough.