What is the grinding degree of the siphon pot?-the grinding degree of hand punching and siphon pot.

What is the grinding degree of the siphon pot?-the grinding degree of hand punching and siphon pot.

1. Water temperature; especially when it comes into contact with coffee powder, the extraction time of sour taste and bitter taste is different, the sour taste comes out very quickly, and the bitter taste takes a long time. The higher the water temperature, the faster the extraction rate and the more obvious the bitterness.

Even if it is the same cup of coffee after brewing, the bitter and sweet taste is more obvious at high temperature, but the bitter and sweet feeling will drop slightly after cooling, and the sour taste will be more obvious.

two。 The longer the extraction time, the more obvious the bitterness, but the sour taste has no obvious change. In addition to the particle size of coffee powder, the filter rack is another important factor affecting the extraction time. The larger the pore area of the filter rack, the extraction time will be relatively low, and it is not easy to have retained liquid. (1 large hole > 3 small hole > 1 small hole)

3. The particles of coffee powder; the finer the powder, the higher the extraction rate, and the more obvious the bitterness.

Beans deteriorate after a long time, not because the oil is oxidized (because coffee beans are rich in antioxidants), but because carbon dioxide continues to take away the aroma components, and the remaining aroma components undergo further chemical reactions, resulting in a reduction in the total amount of pleasant aroma. The beans are bad, and stewing won't save anything.

4. Stewing time: when brewing, you need to pay attention to the size of the water column, the temperature of the hot water and the steaming time; the larger the water column, the shorter the contact time between water and coffee powder, and the lighter the coffee; the higher the temperature of the hot water, the stronger the coffee; the shorter the steaming time, the lighter the taste; the longer the steaming time, it can fully release the taste of coffee.

1. French kettle-rough grinding (5-6 scale of Pegasus bean grinder, visually between yellow sugar and granulated sugar particles, or similar to yellow sugar)

two。 Siphon pot-medium grinding (4-5 scale of Pegasus bean grinder, visually similar to granulated sugar)

3. Hand punch pot, smart cup-medium fineness grinding (3-4 scale of Pegasus bean grinder, slightly finer than white granulated sugar)

4. Electric drip filter (American coffee maker)-slightly finer than medium fineness (3 scales of Pegasus bean grinder, slightly thicker than fine salt visual observation)

5. Mocha pot, small pressure coffee machine-fineness grinding (1-2 scale of Pegasus bean grinder, visually grainy)

6. Mainstream household Italian coffee machine-partial fineness grinding (1 scale of Pegasus bean grinder, grainy feel by hand)