Siphon coffee beans grind degree-siphon coffee pot usage video introduction

Siphon coffee beans grind degree-siphon coffee pot usage video introduction

The ESPRESSO machine takes a short time to make coffee, so the grinding is the finest, and the coffee powder is as fine as flour; it takes about 1 to 3 minutes to siphon to cook coffee, and the coffee powder is ground to medium-thick; American coffee pots and hand-brewed bubbles are generally coarse and fine. The proper grinding degree of coffee powder is very important for making a good cup of coffee, because the extraction of water-soluble substances in coffee powder has its ideal time, if the powder is very fine and steamed for a long time, resulting in excessive extraction, the coffee may be very bitter and lose its aroma. On the other hand, if the powder is coarse and cooked too fast, resulting in insufficient extraction, the coffee will be tasteless because it is too late to dissolve the water-soluble substance in the powder.

There are different brands and types of bean grinders for grinding coffee, and the ideal one is a grinder that can adjust the thickness of the beans. Do not use machete grinder, machete grinder easy to cause uneven thickness. In this way, the coarse powder is not enough to extract the fine powder has been over-extracted. It is conceivable that the coffee brewed in this way must be bitter and astringent, with mixed flavors.

"the finer the grinding degree is, the stronger the bitter taste is, and the thicker the ground bean is, the weaker the bitter taste is", which is the basic law in the process of coffee extraction, which is caused by the difference of the surface area of coffee powder covered by hot water. from this we can know the relationship between coffee utensils and the grinding degree of coffee powder.

For example, Espress coffee, which grinds deeply roasted beans and uses an espresso machine to extract a small amount of coffee liquid in a short period of time, will get coffee with a strong bitter taste. What happens when the same coffee powder is extracted by drip filtration? If you do it, you can see that the filter paper will be blocked by coffee powder, making it difficult for the injected hot water to pass through, and the extraction time will be lengthened, which will eventually lead to excessive extraction.

So, will the coffee powder with ultra-coarse grind be better?

The above problem is also a matter of degree. If the grinding is too rough, the hot water will easily pass through the filter paper, and the delicious ingredients of coffee can not be fully extracted. In this way, the coffee from the coffee pot becomes a light, thin liquid.

Each coffee utensil has its own suitable degree of grinding, so we don't use whatever degree of grinding we want. As mentioned above, the coffee powder is too coarse or too fine to make coffee, that is to say, the most suitable grinding degree is medium to medium roughness.