Standard abrasive degree of siphon pot coffee powder fineness
Standard abrasive degree of siphon pot coffee powder fineness
French pressure kettle
Degree of grinding: medium and coarse
The pressing pot uses the most direct principle of coffee extraction-soaking and filtration. So that the coffee extract of oil and aromatic substances can smoothly pass through the filter, unhindered. So need medium coarse grinding, otherwise the coffee grounds will pass through the filter hole, so that the coffee has a muddy taste. And too fine powder will lead to excessive extraction and bitter taste.
What is medium coarseness, is a little thicker than the hand, is also a clear polygon particles, do not be so thick as to see a large round bean surface. (for more knowledge of Dharma Pot, reply: you can view it.)
Siphon kettle
Degree of grinding: moderate
Generally speaking, the extraction time of the siphon pot is about 1 minute and the temperature is about 92 degrees.
If the coffee powder is too fine, it will not only extract too much, but also clog the catheter when the coffee liquid is refluxing. If the coffee powder is too coarse, it will make it difficult to extract aromatic substances still hidden inside the particles, unable to touch and extract with hot water, and the brewed coffee will not have enough aroma. (the Belgian pot is the same) so generally speaking, it is also moderately ground, about the same fineness as hand punching.
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