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

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

Freshness is the life of coffee beans-real boutique coffee must be fresh. Generally, three to seven days after roasting is the best time for its flavor, which can be preserved within two weeks. The aroma of coffee has been volatile all the time. More than two weeks of beans have lost more than half of the aroma, leaving only some bitterness and miscellaneous taste, which accounts for 30% of the coffee flavor factors, which is indeed very important. Not to mention the complexity and subtlety of baking technology, even the same bean with different baking degrees from medium,high,city to full city will show a completely different flavor, relatively shallow baking generally has obvious acidity, but with the deepening of baking degree, more bitterness, sweetness and richer taste are brought into play, and the acidity is reduced. By the time the baking reaches full city, the acidity has been completely lost. The coffee beans are generally divided into "new crop" and "old crop" according to the harvest year. Although the newly harvested coffee beans tend to show excessive astringency and sour taste, the new beans have more refreshing acidity and richer taste than the old beans "old crop" for more than a year. As long as they are roasted properly, they can get the rich taste of coffee. Just as the old rice tastes no fragrant rice, the old beans also lack distinct flavor, the performance is mediocre, and the most common ones without depth are washing and tanning. In addition, there is a semi-dry treatment called "pulped natural", which is common in Brazil and Central America. The general washing method helps to maintain the acidity and purity of coffee, and it is easy to produce bad sour taste if it is fermented excessively. The sun rule can better highlight the mellowness of coffee and retain the richer taste of coffee, but it is not easy to produce miscellaneous flavor when handled in this way, while the semi-dry rule combines the advantages of both, which can not only ensure the purity of coffee, but also retain more fruity and mellowness, especially the coffee treated by this method has incomparable sweetness, so the coffee processed in this way has a good name "honey coffee" in Chinese and American countries.

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.

When grinding beans, the size of the powder depends on the way it is cooked. Grinding coffee powder with the right thickness is very important for making a good cup of coffee, because the extraction of water-soluble substances in coffee powder has its ideal time, if the powder is very fine and cooked for a long time, resulting in excessive extraction, the coffee may be very bitter and lose its aroma. On the other hand, if the powder is coarse and cooked too fast, resulting in insufficient extraction, the coffee will be tasteless because it is too late to dissolve the water-soluble substance in the powder. The standard of grinding amount is 7g ±0.8g when using conventional bean grinding pot each time. The main requirements for thickness are as follows: G ≥ 0.711mm 50% ≤ 0.711 ≤ g ≤ 0.355 mm,30%;g ≤ 0.355 mm,20%. At present, EIGHTO CLOCIC beans are used in the United States and TCHIBO is used as the standard bean in Europe to design the grinding capacity and fineness. In the detection of the thickness of coffee beans, we can directly use the circular powder sieve to determine, in those large coffee bean processing plants, but also use the magnetic metal tester to determine and analyze the content of magnetic metals in coffee beans.

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). However, the corresponding domestic standards are not available for the time being.