Moderate thickness contrast of coffee-how to drink moderate roasted coffee powder
Moderate thickness contrast of coffee-how to drink moderate roasted coffee powder
In the Golden Milan booth, I saw our teacher Wang Jianqiang, the certified sensory judge of the WBC World Barista Competition in China. In the test of boutique coffee cups, there are more than ten baking samples of boutique coffee from different producing areas, different coffee estates and different processing methods. This is the first time that Xiao Xiong has participated in the study of coffee. The super master has seen the characteristics and roasted taste of each kind of bean. The gray-green one below is the raw coffee bean, the top is the roasted bean, and the small bowl in front of him is the ground coffee powder.
The water quality and water temperature of brewing coffee are also very important, and the water temperature varies slightly according to the baking degree of beans. Generally, the water temperature is controlled at about 90 degrees, and the novice had better use a thermometer to control it. Experienced baristas can judge the water temperature by time and feel.
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.
According to the statistics of the grinding fineness of coffee beans in various places, it is found that the grinding of coffee in Taiwan must reach 70% to 75% of the coffee powder through the Mei Gui No. 20 standard sieve (sieve pore diameter 0.84 mm), but the corresponding domestic standards are not available for the time being.
The grinding degree of coffee powder is not good or bad, mainly with different brewing methods and different grinding degrees.
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