Medium fineness grinding coffee powder-how to control fineness by open circuit grinding

Medium fineness grinding coffee powder-how to control fineness by open circuit grinding

Coffee beans always occupy an important position in their life-long journey. The length of maturity determines whether the coffee is mellow or not. The long time for baking determines the degree of baking. If we say that brewing is a scene in which coffee beans are on and off when they meet with water. So, in this final critical plot, it is still time that matters. The length of brewing time not only determines the coffee concentration of different depth, but also affects the thickness of the grinding particles. Generally speaking, the shorter the cooking time, the more the coffee powder must try its best to expand its surface area and come into contact with water, and the finer the particles will be; on the contrary, the longer the cooking time, the rougher the grinding particles must be, so as to prevent unnecessary impurities from being extracted. For example, fast-extracted Espresso requires flour-like fine grinding, while filter brewing, which must be fully soaked to release the aroma, requires crumb-like rough grinding.

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.

Grinding the fineness of coffee beans. As there are so many ways to make coffee, there are many ways to make coffee. Now I would like to introduce to you the reaction of grinding thickness to taste. The thickness of coarse ground caffeine is lower and its acidity is obvious. On the contrary, the alcohol has high thickness and low acidity. Of course, it also has something to do with the time of extraction. The cooking time is long and the thickness of alcohol is high, but the thickness of short alcohol is low. You can arrange and combine according to these two sets of relationships. The high mellow degree mentioned here does not include the situation in which the coffee is scorched.

Friends who grind beans with an electric grinder suggest shaking while grinding. The action is like shaking up and down by drawing lots in a temple, and avoid shaking horizontally. Grind it for a while and then take a look to see if it meets the fineness requirements. If you don't shake it, it will appear that it has already become a face at the bottom, and it is still the case of beans above! Some friends hope to take some pictures so as to be as intuitive as possible. Please allow Uncle Dou to try, it depends on the camera and the shooting effect.