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

Whiteness and taste have a great influence, and the detection of the thickness of flour is also an important testing item of flour quality, and the monitoring of flour thickness can be measured and analyzed by circular test sieve. In another food, the fineness is also used, that is, there are certain requirements on the grinding fineness of coffee beans, and the fineness has a certain impact on the taste of coffee.

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), 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.