Degree of grinding of siphon pot-grinding degree of hand punch and siphon pot

Degree of grinding of siphon pot-grinding degree of hand punch and siphon pot

In fact, the degree of grinding has a great influence on the extraction, and the degree of grinding should be adjusted according to the apparatus of coffee brewing. If the coffee is brewed in a siphon pot and the beans are ground too fine, the extracted coffee will be very sour. If the individual coffee itself is sour, then the coffee brewed in this way is too sour to taste. Everyone buys coffee beans in the store. If you need to grind them, please tell the barista what kind of coffee brewing method do you use? is it legal pressure? Hand-flushing follicles? Siphon? Mocha pot? If you go home and grind yourself, you must use the corresponding scale, otherwise you will waste beans and abuse your tongue.

Wipe the lower seat with a wet rag prepared in advance to cool the lower seat. Wipe the order is to wipe the bottom and then wipe around, and do not stay in one position for too long, lest the lower seat cooling uneven and burst. If you are skilled, wipe the lower seat with a rag in one hand and stir the coffee solution with a stirring stick in the other to speed up its cooling.

When making siphon coffee, use a hand grinder, which is more emotional and can meet the demand. Adjust the fineness before use, and control the fineness of the coffee by adjusting the gap between the rotor and the powder. If the beans fall too fast, or if they remain unchanged for a long time, they all need to be adjusted. After boiling water, start grinding, so that the water in the siphon coffee pot can be ground before it boils, so that the coffee powder sends out aromatic substances in the air for the shortest time and can best maintain the original flavor of the coffee.

Siphon coffee focuses on taste and aroma. Therefore, the grinding speed can not be too fast, too fast and easy to overheat, overheating will accelerate the volatilization of aromatic substances in coffee powder; nor too slow, coffee powder exposed to the air for a long time, of course more volatilization; to contact the progress of heating, master a moderate grinding speed; generally turn around after a few laps.

When using Huijia mill for the first time, I don't know that the scale can actually be adjusted to 25 degrees, as long as the triangle symbols are not aligned up and down, they can be adjusted thicker and thicker. At that time, it was still using beans from COE06 Victory Manor in Nicaragua, and the coffee powder ground at 25 degrees had a terrible taste in a siphon pot. The imported acid occupies all the taste buds, then astringency, and finally bitterness. At that time, I felt like crying. I was so sorry for such good coffee beans and coffee farmers. I do not believe that the grinding degree of Huijia can not be changed to a bit thicker. Later, after consulting other materials, I found that the scale can be changed to 25, and the range of the scale can be completely ignored.