Coffee bean powder thickness affects extraction time? -Mocha pot coffee powder thickness
Coffee bean powder thickness affects extraction time? -Mocha pot coffee powder thickness
In general, a good grinding method should include the following four basic principles:
1. The grind should be chosen to suit the brewing method.
2. The temperature generated during grinding is lower.
3. After grinding, the powder particles should be uniform.
4. Grind before brewing.
No matter what kind of grinding machine is used, friction will definitely generate heat during operation. However, most of the fine substances are highly volatile, and the heat of grinding will increase the speed of volatilization, allowing the fragrance to be lost in the air first.
After coffee beans are ground, the cell wall will completely disintegrate, which is the area in contact with the air will increase a lot, all the lines of protection for freshness will be completely withdrawn, oxidation and deterioration will become faster, and coffee will lose flavor within 30 seconds to 2 minutes. Therefore, the author strongly recommends: do not buy coffee powder, it is best to buy coffee beans, and drink before grinding, grinding should be brewed quickly.
Before the invention of the bean grinder, humans ground coffee beans using stone pestles and bowls. A doctor abroad once experimented with this ancient tool and compared it with a modern bean grinder. It is said that the coffee powder ground by the pestle and stone bowl can best soak out the mellow flavor. Logically, the pestle should cause the coffee beans to crack naturally by hitting them, which should be the least damaging to the cell wall and the best to retain the good stuff of coffee. However, in modern life, it is almost impossible to use pestle and stone bowl to grind coffee, so it is particularly important to choose a good grinder.
* The importance of uniform grinding
Once the coffee beans are ground too fine, too much contact between the water and the surface of the coffee powder will extract too many unnecessary impurities, even bitter beans; but if the grinding is too coarse, the delicacy is still hidden deep inside, and the brewed coffee is not fragrant enough.
When brewing Italian espresso, be sure to force the coffee powder to produce resistance to high-pressure hot water in order to truly extract the essence of coffee. Therefore, it is more sensitive to grinding degree, the more uniform grinding, the more compact the coffee powder after filling, and there are fewer voids, which can produce balanced resistance to water, so as to successfully extract a cup of Espresso.
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