Effect of Coffee Powder thickness on Coffee making-Coffee Powder Common Grinding thickness Diagram

Effect of Coffee Powder thickness on Coffee making-Coffee Powder Common Grinding thickness Diagram

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 have 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 aromas. but Mantenin, which loses most of the alcohol thickness, is actually incomplete.

This is the largest variable point, because our body is not an instrument, the strength of pressing powder is based on the feel, there is no feel for the novice, only powerful and small, even for the novice on the bar, the first or second cup every day is to find the feeling of strength, because we generally have a direct impact on the promotion of strength because of our body shape on that day.

But it is also this point, I think it can increase the shaking, when you use counterbalance to grow beans, find a good scale, determine the amount of powder, with a force that you think is more comfortable to press powder, if you can make a decent cup of esp, then the foundation is done. The reason why it is said that the strength of the powder to adjust can increase wavering, because the scale and the amount of powder, as well as beans because of the situation to produce a small amount of poison. And this outflow poison, in most cases, it is necessary to rely on the weight of pressing powder to improve to achieve wavering extraction results.