Does the thickness of coffee powder affect the sour taste?-Coffee powder common grinding thickness diagram

Does the thickness of coffee powder affect the sour taste?-Coffee powder common grinding thickness diagram

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 grinding degree of deep-roasted coffee is generally a little thicker than that of shallow roasted beans.

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 carbonization. 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. If it is too thick or too fine, it 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).

According to the European Fine Coffee Association (SCAE-Speciality Coffee Association of Europe), the rough grinding of the French filter pot indicates that each bean is crushed into 100,300 particles, each about 0.7mm in diameter. In the medium rough grinding of the electric filter pot, each bean is ground into 500 grains of 800 particles, with a diameter of about 0.5 mm. Moderately ground by hand and siphon, each bean is ground into 1000 to 3000 particles with a diameter of about 0.35. The fine grinding of espresso in which each bean is ground into 3500 particles with a diameter of about 0.05mm. Turkish coffee is ground into a flour-like ultra-fine powder, and each bean is ground into 15000mm 35000 particles.