Introduction to the flavor description of coffee bean varieties and grinding-grinding relationship in the region

Introduction to the flavor description of coffee bean varieties and grinding-grinding relationship in the region

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.

Humidity factors play a role not only in sunny and rainy days, but also at different times of the day. Generally speaking, the humidity in the morning and evening is higher than that at noon, so according to the influence of humidity factors, the grinding degree should be thickened in the morning and evening, and finer at noon.

There are many other factors that affect the degree of grinding, including the roasting degree of coffee beans (although coffee beans used by Espresso should use a deeper roasting degree, but sometimes different roasting degrees may be used to roast formula beans for richer taste), blended recipes, and so on. All of the above are the most common and can be mastered by baristas. The previous sections are all about the adjustment of the basic factors in the production process in order to meet that taste standard on the premise of understanding the good taste of Espresso (see the taste of Espresso). There are many things about the world of Espresso that we don't fully understand, and we would like to explore with you the coarse graininess of this wonderful world of coffee: about the size of planed sawdust, flaky particles, suitable for filter pots, or 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.