Thickness scale of hand-made coffee powder-thickness adjustment of hario bean grinder

Thickness scale of hand-made coffee powder-thickness adjustment of hario bean grinder

The change of humidity is also one of the factors affecting the degree of grinding. When the humidity is relatively high, the wet speed of the ground coffee powder is very fast, and there is already a slight humidity when filling the powder and cloth powder. If a fine grinding degree is used, the coffee flavor components have already reacted with the air with high humidity and become messy and impure, while the coffee powder is easier to be compacted and the extraction process is longer, which makes it easier to extract the bad taste and make the overall coffee taste muddy. Therefore, in the case of relatively high humidity, it is not suitable for a finer degree of grinding, it will be better to use a slightly thicker degree of grinding. On the other hand, in the case of relatively low humidity, coffee powder is ground out after contact with the air, the speed of oxidation reaction will also be accelerated, if the coarse grinding degree is used, then the coffee powder oxidation and flavor composition changes together make the extracted coffee taste will be less, lack of depth and mellow feeling, so the degree of grinding should be adjusted appropriately. Of course, after adjusting the degree of grinding, the corresponding adjustment of powder strength is also necessary.

The importance of the grinding degree of coffee beans and coffee powder (the thickness of coffee powder) the thickness of coffee powder

This electronic temperature control, with a chip, sets the temperature to stop by itself, and has the function of heat preservation, the ergonomic design makes it feel light when holding, and the new version of the limited flow valve in the kettle can better control the flow of water.

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).