American coffee machine grinding fineness suitable espresso powder thickness is different from American coffee

One of the most important but often overlooked steps in coffee making is coffee grinding. Most of the customers who come to Qianjie for coffee will ask the baristas in Qianjie how much water they should use when extracting coffee, how much coffee powder is more appropriate, or ask questions about different types of coffee beans and handmade utensils. Few people ask questions about the degree of grinding of coffee. Although buying ground coffee powder is a choice made by most people in order to save the process of grinding, coffee glutton knows that the flavor of ground coffee is far less than that of freshly ground coffee, which is why many businesses are now using "freshly ground coffee" to promote their own products.

With regard to the benefits of freshly ground coffee, Qianjie is here to do a simple science popularization for you:

Even vacuum-packed ground coffee lacks the freshness of freshly ground coffee. The main reasons for the deterioration of coffee are water, oxidation and carbon dioxide consumption. Some compounds in coffee beans are unstable, which means they can change and degrade quickly. The oxidation process has already begun when the coffee is ground. Not only that, the coffee is ground in advance so that the beans have a larger surface area, which means that the moisture in the atmosphere will be more in contact with the beans. Water can dissolve the "grease" part of the coffee bean, so grinding will make the precious oil part of the coffee lose more quickly. The effect of carbon dioxide on coffee beans is similar to water. So if you grind the coffee powder ahead of time, it has more or less lost some flavor and aroma. Qianjie suggests that you can grind and drink now, of course, if the conditions do not permit, you can keep your pre-ground coffee powder in a vacuum, tasteless and less light.

It is not only related to the change of the flavor of American coffee, but also can better control the grinding degree of coffee beans. Friends who have certain requirements for coffee should know that the degree of grinding of coffee is one of the main factors affecting whether coffee is good or not, and different extraction methods require different degrees of coffee grinding.

There are many types of bean grinders suitable for household use, which are generally divided into hand mill and electric mill. Electric mill is also divided into three types, this knowledge here is not too much detail, interested students can find Qianjie Coffee official account or search in the coffee network.

In the past, there was a kind of machete or propeller bean grinder, but now it has been eliminated by the market, and its advantage lies in its low price. This kind of knife milk grinder can not adjust the scale, but adjust the thickness and fineness according to the length of time, and the particle size of coffee powder is uneven. It can be used if the budget is limited or the conditions do not permit, but it is not recommended. Of course, the coffee grinded by this kind of bean grinder is not suitable for espresso, if it is French press and American drip filter and other equipment that do not require high grinding of coffee can be used.

Let's go back to the degree of grinding of American coffee, although the coffee industry now divides the relationship between the degree of grinding of coffee and the equipment used is very fine. divided into: ultra-coarse, medium-coarse, medium-fine, medium-fine, fine, ultra-fine and so on to match different coffee extraction equipment. But in Qianjie, in order to make it easier for everyone to understand, the degree of grinding of coffee powder is divided into three grades: fine, medium and coarse.

American coffee machine led by the drip filter or immersion coffee equipment we use a medium degree of grinding, because in the brewing process, the degree of grinding will strongly affect the coffee extraction. Drip filter coffee and immersion coffee production methods will put coffee in water for a long time, if the use of fine grinding, then the surface area of water contact with coffee is too large, will produce a bitter "over-extraction" taste, the other extreme is the use of very rough grinding, this time will produce a strong "water sense" of coffee. So how thick powder should be used for this kind of American coffee? Don't you know after sifting through it? Qianjie suggests that you can use the national No. 20 screen to screen 70%, 80%, and the screening rate is collectively referred to as medium grinding.

Because the Italian base (espresso) emphasizes rich, balanced, generous and fast! The essence of coffee is extracted in a short period of 20-30 seconds, and in a very short time, we have to increase the extraction of coffee by grinding its fineness, so the fineness of espresso is close to the size of flour (just a metaphor), while the American coffee machine uses coarse salt powder. Friends who often go to Qianjie to drink coffee should notice that when Qianjie uses a filter cup to make coffee by hand, the coffee powder still has a certain sense of granulation, this is because the extraction time of hand-brewed coffee is basically around 2~3min, similar to the American trickling filter, the extraction time is a little longer.

So what's going on between these two kinds of American coffee made with different degrees of grinding? To understand the relationship between the two, Qianjie thinks you should first understand the difference between espresso and American coffee. American coffee in modern society is derived from conscious coffee, as we all know! (during World War II, the US military drank espresso in Europe, and the strong flavor made them unbearable, so it became popular among the US military to add water to the espresso to achieve the traditional American drip filter coffee flavor. Because this kind of coffee is popular only among Americans and traditional Italian and European disdain for this kind of behavior, Europeans call this kind of coffee American coffee. However, the American drip filter is limited to hot coffee, and iced American coffee still depends on the concentration extracted by the Italian coffee machine and mixed with ice water.

With regard to the flavor between American coffee, Qianjie believes that it mainly depends on the coffee beans used. The drip filter coffee machine can use coffee beans of any degree of roasting, while the Italian coffee machine had better use deep-roasted coffee beans, which roast for a long time, giving it a stronger flavor, removing a lot of sour taste and releasing more oil at the same time. Espresso will have a thicker and fuller feeling in the mouth. This is now the common pursuit of espresso. Other baked coffee can also be made espresso, but the coffee you get may taste strange because of the high temperature and high pressure of the espresso machine, which magnifies the specialty of coffee beans. Lightly roasted coffee beans will have obvious acidity. But make espresso from overroasted beans and you will also get a burnt taste in the coffee.

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