Grinding scale flavor description method of siphon pot for brewing coffee

Grinding scale flavor description method of siphon pot for brewing coffee

Generally speaking, a good grinding method should include the following four basic principles:

1. The degree of grinding suitable for cooking method should be selected.

two。 The temperature produced during grinding is lower.

3. The powder should be uniform after grinding.

4. Grind before cooking.

No matter what kind of grinder is used, it is bound to generate heat by friction during operation. However, most of the fine substances are highly volatile, and the heat of grinding will increase the speed of volatilization, allowing the aromatic alcohol to be lost in the air first.

After grinding, the cell wall of coffee beans will completely disintegrate, which means that the area of contact with air will increase a lot, all lines of defense to protect freshness will be completely removed, and the rate of oxidation and deterioration will become faster, which will make the coffee lose its flavor within 30 seconds to 2 minutes. Therefore, the author strongly suggests: do not buy coffee powder, it is best to buy coffee beans, and grinding before drinking, grinding should be brewed quickly.

Before the invention of the bean grinder, people used stone pestles and bowls to grind coffee beans. A doctor abroad once experimented with this ancient tool and compared it with a modern bean grinder. It is said that the coffee powder made from pestles and stone bowls is the most mellow. According to logical reasoning, the pestle cracked the coffee beans naturally by impact, which should be the least likely to damage the cell wall and best retain the excellent substances of coffee. However, in modern life, it is almost impossible for people to use pestles and stone bowls to grind coffee, so it is particularly important to choose a good bean grinder.

* the importance of uniform grinding

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.

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

Yimutian boutique coffee farm in Yunnan.

Lapping degree reference