Does the size of coffee powder affect the concentration of espresso?

Does the size of coffee powder affect the concentration of espresso?

Deep baked beans are slightly thicker, shallow baked beans are slightly thinner.

In addition, before deciding on coffee bean grinding, coffee veterans will first look at the color and oil production of cooked beans. The lighter the roasted coffee, the more complete and hard the fiber is, the more difficult it is to extract. It is appropriate to use fine grinding, but it should not be too fine, so as not to highlight the sharp and sour taste. The deeper the roasting degree of coffee, the deeper the damage to the fiber, the easier to extract, it is appropriate to use slightly rough grinding, deep roasting grinding too fine will be bitter. Therefore, the degree of grinding of deep-roasted coffee is generally thicker than that of shallow roasted beans.

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

Deep baked beans are slightly thicker, shallow baked beans are slightly thinner.

In addition, before deciding on coffee bean grinding, coffee veterans will first look at the color and oil production of cooked beans. The lighter the roasted coffee, the more complete and hard the fiber is, the more difficult it is to extract. It is appropriate to use fine grinding, but it should not be too fine, so as not to highlight the sharp and sour taste. The deeper the roasting degree of coffee, the deeper the damage to the fiber, the easier to extract, it is appropriate to use slightly rough grinding, deep roasting grinding too fine will be bitter. Therefore, the degree of grinding of deep-roasted coffee is generally thicker than that of shallow roasted beans.

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.