Introduction to the method of grinding proportion, category and price of Starbucks coffee powder

Introduction to the method of grinding proportion, category and price of Starbucks coffee powder

When the grinding particles are fine, the contact time is relatively shortened. At the same time, because the particles are finer, the contact area with water becomes larger, and the matter that can be dissolved is also relatively increased. Furthermore, both the degree of coffee grinding and the amount of coffee will directly affect the contact area with the solvent. The more powder, the finer the particles, the larger the contact area with water. When the expected concentration (Strength Concentration) falls in a certain range, the reaction time is relatively shortened.

Of course, for random drinking, the best extraction rate and concentration are not absolutely necessary, and the expensive optical refractometer is not necessarily among the household cooking tools. But mastering every cause of the daily experiment of coffee brewing, excluding problematic elements, can help you get a cup of black water away from bitterness. The quantified concentration and extraction rate are the vanguard of the detection.

Whether it's a hand grinder or an electric grinder, choose grinding tools that can adjust the thickness and uniformity as much as possible, and at the same time, grasp the principles of fresh grinding to avoid oxidation and aroma escape. This week's "coffee addiction test", give yourself a little task, start by looking for the best grinding! Coffee addiction. Also drink and play, leisurely wobble with a little obsession, if the extraction rate is less than 18%, it can be called insufficient extraction. Because the amount of organic matter dissolved in water is lower than the average level, coffee tastes thin, lacks layers and is prone to dilution, which is characteristic of insufficient extraction. In the case of espresso, the underextracted coffee solution has less Crema on the surface, sometimes even no Crema at all.

In recent years, through a special optical refractometer, the total dissolved solid (TDS,totaldissolvedsolids, unit is mg/L) can be measured according to the refractive index change affected by the amount of solute, and then the weight of soluble organic matter in the solution, which is commonly known as concentration, can be calculated. When a cup of coffee contains less than 1% of the substance from coffee beans, our sense of taste usually determines that the cup of coffee is too light. On the contrary, if the content is higher than 2%, it will generally feel too strong. The differences between nationality and habitual taste are reflected in the concentration standards of different coffee boutique associations. For example, the best concentration set by the American Fine Coffee Association SCAA is between 1.2% and 1.4%, while by Nordic standards, the preferred concentration is between 1.3% and 1.5%.