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

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

French filter press, plug air, drip filter or mocha pot do not require high fineness of coffee powder. Knife milk grinder (commonly known as bean chopper or propeller grinder) can not adjust the scale, but to adjust the size of coffee powder according to the length of time, the size of coffee powder is uneven, so it is not suitable for making espresso. It is generally believed that as long as you have an espresso machine, you can make delicious Italian coffee, which is only half right, and the other half depends on a more sophisticated double-gear bean grinder. The lower gear of this bean grinder is connected to a powerful motor, providing a force for high-speed rotation, while the upper gear is connected to the scale and twisted in the reverse clockwise direction, the reading of the scale is getting smaller and smaller, and the upper gear is falling, narrowing the distance between the upper gear and the lower gear. This means that the finer the coffee powder is ground. If the upper gear is twisted in the clockwise direction, the larger the scale value is, the higher the upper gear is and the larger the distance between the upper gear and the lower gear is, so the coffee powder is thicker.

The double-gear bean grinder sets the size of the coffee powder by adjusting each other's height, but don't underestimate this kind of bean grinder. Its structure is extremely precise. Without the double-gear bean grinder, it is impossible to make thick, authentic espresso.

Visual observation of the quality of espresso

Whether espresso is successful or not can only reach 51% accuracy by looking at the flow rate, color or the number of seconds of reading, and it must be tested in person before it is safe. Although the visual method is not very accurate, there is a visual table for reference.

First, for thicker bean powder, the soaking time can be longer; otherwise, it will be shorter.

Second, if the water temperature is high, the beans will be thicker and the soaking time will be shorter.

Third, the water temperature is low, the beans are ground finer, and the soaking time is longer.

Fourth, shallow baked beans are finer than deep-baked beans, with good taste and extract a little more regional flavor of beans. According to my suggestion at four o'clock, beans are not easy to scorch, the flavor of beans is easy to highlight, and the failure rate is lower.

Under normal circumstances, the fineness of coffee is inversely proportional to the extraction time and the extraction rate. It can be proved from hand brewing and espresso that the coarser the powder is, the smaller the extraction resistance is, the greater the flow rate is, the shorter the extraction time is, the lower the extraction rate is, and the lighter the taste is.

On the contrary, the finer the powder is ground, the greater the extraction resistance is, the smaller the flow rate is, and the longer the extraction time is, the higher the extraction rate is and the stronger the flavor is.

However, professional baristas will go against the trend and try to shorten the extraction time slightly when they encounter finer coffee powder, so as to avoid making bitter coffee with too high extraction rate. On the contrary, if you encounter coarser coffee powder, you will try to prolong the extraction time slightly, so as to avoid insufficient extraction and make insipid coffee.