Rough grinding suitable for brewing utensils: (), flannel drip filter coffee beans

Espresso and Turkish coffee use deep-roasted coffee for another reason, because deep-roasted coffee makes the beans softer and easier to grind, which is a bit superfluous. but some Italian-made bean grinders cannot crush lightly roasted hard beans. The bean grinder is originally designed for deep baking and is used to grind hard, lightly roasted coffee beans that will immediately malfunction Turkish coffee, a method of extraction known as "boiling", which uses deep-roasted powdered coffee powder. Why use deep-baked coffee powder? The sour taste of light-roasted and moderately roasted coffee powder will be enhanced after being boiled at high temperature, while using deep-baked coffee, even if extracted at high temperature, the coffee will be completely bitter.

1. Suitable for fineness grinding-Turkish copper pot (Ibrik, micro powder) mocha pot, espresso machine.

two。 Suitable for medium grinding-filter paper trickling filtration, flannel trickling filtration, air stopper.

3. Suitable for roughness grinding-water drop coffee machine (very rough grinding), trickling filter pot (very rough grinding)

Each extraction apparatus has its own appropriate degree of grinding, so grinding is not the degree of grinding you want. As I just said, when extracting coffee with filter paper trickling filtration, the coffee powder is too coarse or too fine, which means that the most suitable grinding degree is medium to medium roughness.

Is ultra-thick grinding better? This is also a matter of degree. If the grinding is too rough, the hot water will easily fall through the filter paper, and the delicious ingredients of the coffee will not be fully extracted. In this way, the coffee that falls into the coffee pot will become a mild liquid.

In the process of grinding and extraction, there is an unchanging basic rule, that is, "the finer the grinding degree, the heavier the bitterness, and the thicker the grinding degree, the weaker the bitterness." This is based on the fact that the surface area of coffee powder is covered by hot water. From this, we can know the relationship between the extraction apparatus and the grinding degree of coffee powder.

Espresso coffee, for example, grinds deeply roasted beans and uses an espresso machine to extract a small amount of coffee liquid in a short period of time, resulting in coffee with a strong bitter taste: what about the same coffee powder extracted by filter paper trickling filtration? The result of the actual operation is that the filter paper will be blocked by coffee powder, which makes it difficult for the injected hot water to pass through, the extraction time is prolonged, and finally evolves into the case of excessive extraction.