Comparison of Flavor and Taste of hand-made Coffee Powder Grinding Coffee reference

The effect of Coffee Powder thickness on hand-made Coffee an introduction to the common grinding thickness diagram

In addition, before deciding on the grinding degree of coffee beans, baristas will first look at the color and oil production of cooked beans. The lighter the roasted coffee, the more complete and hard the texture is, and the more difficult it is to extract. It is advisable to grind slightly, but not too fine, so as not to highlight the sharp and sour taste. The deeper the roasting degree of coffee, the deeper the damage to the texture, the easier to extract, it is appropriate to grind a little coarsely, deep roasting and grinding too fine will be bitter. Therefore, the degree of grinding of deep-roasted coffee is generally thicker than that of shallow roasted beans.

The thickness can control the bitterness

Roughness is a good way to control bitterness, because the finer the grinding, the higher the extraction rate, the easier it is to extract high molecular weight bitter substances such as chlorogenic acid, quinic acid, caffeine and carbides. On the contrary, if the grinding is too rough, the lower the extraction rate is, the more difficult it is to extract the astringent bitter substance with high molecular weight, but the sweet taste with middle molecular weight may remain in the coffee grounds because of insufficient extraction, which is a waste. Therefore, baristas should pay attention to whether the thickness of the powder is normal every day. Too thick or too fine will cause abnormal extraction and affect the flavor of coffee.

The degree of grinding of all kinds of bubble cooking methods, from coarse to fine, in the following order:

French filter kettle (rough grinding), electric drip pot (medium), hand punch, siphon pot, desktop smart filter cup (medium), mocha pot (medium), espresso (fine), Turkish coffee (very fine).

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.

That's what we call a bean grinder. Under the same beans, a good bean grinder is the most important link that affects the flavor, and a suitable scale is the most important factor to express the flavor of coffee. Therefore, if you want to express what kind of flavor, you should use the corresponding scale, hand-dripping coffee generally use medium-thick particles (such as gravel or thicker). Many novice friends often walk into a misunderstanding that coffee should be ground as finely as possible, but the result is just the opposite. the control of fineness is the most important factor for a coffee to express the correct flavor. Of course, before you adjust the scale, you first need to understand the beans you use. if the beans you use are medium-and deep-baked, such as Mantenin, then your fine scale may bring more intense aroma and mellow thickness, but it will also bring bitterness and astringency, and if you thicken it, it may bring some grass aroma. But Manning, which loses most of its alcohol thickness, is actually incomplete, so you have to adjust the scale over and over again to the taste you are satisfied with. And if you use medium-to-shallow baked beans, such as Yega Xuefei, then the use of too fine scale may produce strong acid, and the astringency is very serious, which can easily lead to excessive extraction, especially when you take longer extraction time, and if you use too coarse scale, it may bring bright acidity, but the aroma and sweetness of Yega Xuefei will also be much lighter. So how important is the proper scale for a coffee bean? the scale required for the best flavor expression of each kind of coffee is different, because the bean grinder is very different, including the same type of bean grinder, so the scale must be adjusted by its own taste buds. After all, whether it tastes good or not is very subjective.