How to use the grinder sent by coarse coffee powder-Kilimanjaro grinds coffee powder

How to use the grinder sent by coarse coffee powder-Kilimanjaro grinds coffee powder

(1) reduce the heat of research. Grinding heat will cause the aroma of coffee to dissipate early.

(2) the particle size is uniform. Uneven particle size will lead to uncontrollable brewing time.

For more than 100 years, the design of the hand-operated bean grinder has hardly changed, and even the latest models tend to be classical and elegant. This kind of bean grinder needs to rotate the rocker by hand, turn the iron sharpening knife inside, crush the coffee beans into a fine powder and drop them in the box below. Strictly speaking, the internal sharpening knife is not a knife, because it does not have a sharp blade or sawtooth, but a tapered grinding iron with an angle. It grinds the coffee beans by rolling, which is similar to the ancient mortar and pestle, and can best retain the aroma of the coffee.

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.

The matching equation of the size of VS particles in the way of cooking

* rough grinding: the size is as big as coarse sugar, suitable for filter coffee.

* medium grinding: gravel-shaped, the size is between coarse sugar and granulated sugar, suitable for trickling (filter paper dripping) cooking.

* Fine grinding: size as fine granulated sugar, suitable for distilled coffee pot, electric coffee pot, mocha pot.

Use a siphon pot. Or an Italian pot. Add water to the bottom of the Italian pot, put the coffee powder on top of the filter, then put on the round filter paper, and screw the pot. Just boil it in the discharge magnet stove and add hot water when adding water. It takes about a minute to cook. You see, all you have to do is blow out the kettle. The way to siphon the pot is to heat the water below, cook it with an alcohol lamp, put in the coffee powder when the water goes up, and use a gram spoon, a cup of 2 tablespoons, 2 cups, 3 cups, 3 cups and 4 spoons. Then stir with a stick. Stir once in 15 seconds, 56 laps at a time. A cup of coffee should be controlled within 55 seconds or it will be sour. The fragrance won't come out if the time is short. If you cook it well in a siphon pot, you will see that the coffee powder is in the shape of a yurt instead of flat. Warm the cup with hot water before drinking the coffee so that the coffee won't get cold soon.