Introduction to the taste difference and flavor description of coffee beans
Coarse granularity: about the size of planed sawdust, similar to flaky particles, suitable for filter pots, can also be placed in tea bags, placed in pots and brewed with hot water.
Medium granularity: about the size of coarse sugar, suitable for hand filter cup and hand filter cloth. Medium fineness: about the size of No. 2 sugar, suitable for electric coffee maker, siphon and mocha pot.
Fine granularity: about the size of quicksand on the beach, suitable for Italian coffee maker and water drop iced coffee. Finest granularity: about the size of too white powder, suitable for use in Turkish pots.
The importance of the grinding degree of coffee beans and coffee powder (the thickness of coffee powder) the thickness of coffee powder
Yimutian boutique coffee farm in Yunnan.
Generally speaking, a good grinding method should include the following four basic principles:
1. The degree of grinding suitable for cooking method should be selected.
two。 The temperature produced during grinding is lower.
3. The powder should be uniform after grinding.
4. Grind before cooking.
No matter what kind of grinder is used, it is bound to generate heat by friction during operation. However, most of the fine substances are highly volatile, and the heat of grinding will increase the speed of volatilization, allowing the aromatic alcohol to be lost in the air first.
After grinding, the cell wall of coffee beans will completely disintegrate, which means that the area of contact with air will increase a lot, all lines of defense to protect freshness will be completely removed, and the rate of oxidation and deterioration will become faster, which will make the coffee lose its flavor within 30 seconds to 2 minutes. Therefore, the author strongly suggests: do not buy coffee powder, it is best to buy coffee beans, and grinding before drinking, grinding should be brewed quickly.
Before the invention of the bean grinder, people used stone pestles and bowls to grind coffee beans. A doctor abroad once experimented with this ancient tool and compared it with a modern bean grinder. It is said that the coffee powder made from pestles and stone bowls is the most mellow. According to logical reasoning, the pestle cracked the coffee beans naturally by impact, which should be the least likely to damage the cell wall and best retain the excellent substances of coffee. However, in modern life, it is almost impossible for people to use pestles and stone bowls to grind coffee, so it is particularly important to choose a good bean grinder.
* the importance of uniform grinding
Once the coffee beans are ground too fine and the water comes into contact with the surface of the coffee powder too much, too many unnecessary impurities will be extracted, even bitter beans will come out; but if the coffee is ground too thick, the delicacy will still be hidden deep inside, where the hot water can not be touched. The coffee brewed does not have enough aroma.
When brewing Italian espresso, we must make efforts to fill the coffee powder to make it resistant to high-pressure hot water in order to really extract the essence of coffee. Therefore, it is more sensitive to the degree of grinding, the more uniform grinding, the more compact the coffee powder, and less space, can produce balanced resistance to water, so that a cup of Espresso can be extracted successfully.
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Description of taste and flavor of coffee bean washing method introduction of characteristics of varieties in producing areas
The description of the taste and flavor of the coffee bean washing method the introduction of the variety characteristics of the producing area is that the red fruit is dried directly and then forced to peel and peel. In this way, beans are often defective and not very beautiful. The appearance of common foreign bodies or stone beans in sun-dried beans is more than that of defective beans. The flavor of the beans treated by this method is more complex, with the flavor of the sun, the fruit flavor is very strong, and the consistency is better than that of washing.
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An introduction to the market price analysis of the reasons affecting the price change of coffee beans
Market price analysis introduces seasonal factors: winter in the northern hemisphere is the biggest consumption season for coffee beans, which will lead to a surge in prices due to the inequality between supply and demand. In addition, since Brazil has a coffee harvest period from April to August, if any large-scale seasonal climate damage occurs during this period or at other times, it will easily lead to a surge in coffee bean prices. Pass
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