What is the grinding scale of beans brewed in a siphon pot?

What is the grinding scale of beans brewed in a siphon pot?

The degree of grinding has a great influence on the extraction, and the degree of grinding should be adjusted according to the apparatus of coffee brewing. If the coffee is brewed in a siphon pot and the beans are ground too fine, the extracted coffee will be very sour. If the individual coffee itself is sour, then the coffee brewed in this way is too sour to taste. Everyone buys coffee beans in the store. If you need to grind them, please tell the barista what kind of coffee brewing method do you use? is it legal pressure? Hand-flushing follicles? Siphon? Mocha pot? If you go home and grind yourself, you must use the corresponding scale, otherwise you will waste beans and abuse your tongue.

Siphon kettle

Degree of grinding: moderate

Generally speaking, the extraction time of the siphon pot is about 1 minute and the temperature is about 92 degrees.

If the coffee powder is too fine, it will not only extract too much, but also clog the catheter when the coffee liquid is refluxing. If the coffee powder is too coarse, it will make it difficult to extract aromatic substances still hidden inside the particles, unable to touch and extract with hot water, and the brewed coffee will not have enough aroma. (the Belgian pot is the same) so generally speaking, it is also moderately ground, about the same fineness as hand punching.

When making siphon coffee, use a hand grinder, which is more emotional and can meet the demand. Adjust the fineness before use, and control the fineness of the coffee by adjusting the gap between the rotor and the powder. If the beans fall too fast, or if they remain unchanged for a long time, they all need to be adjusted. After boiling water, start grinding, so that the water in the siphon coffee pot can be ground before it boils, so that the coffee powder sends out aromatic substances in the air for the shortest time and can best maintain the original flavor of the coffee.

Siphon coffee focuses on taste and aroma. Therefore, the grinding speed can not be too fast, too fast and easy to overheat, overheating will accelerate the volatilization of aromatic substances in coffee powder; nor too slow, coffee powder exposed to the air for a long time, of course more volatilization; to contact the progress of heating, master a moderate grinding speed; generally turn around after a few laps.