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The difference between different brewing methods of coffee-the discussion method of coffee house in the world

Published: 2025-08-21 Author: World Gafei

Last Updated: 2025/08/21, Coffee Brewing-Coffee House of the World Discussion The way coffee is ground is by squeezing and crushing coffee beans with two rotating parts. The abrasive member may be disc or conical. Cone machines are less noisy and less likely to jam. The ground method produces coffee grounds that are more uniform and have a more consistent flavor when cooked. Design of conical grinding disc

The difference between different ways of brewing Coffee-the way of discussion in the World Cafe

"Grinding" uses two rotating parts to squeeze and crush coffee beans. The grinding parts can be disc-shaped or conical. Conical machines are less noisy.

There is also less chance of blockage. The coffee powder produced by the grinding method is more uniform and the taste is more consistent when cooking. The design of the conical grinding disc reduces the required speed, which is generally less than 500 revolutions per minute. The slower the grinding speed, the less heat generated by friction, so the aroma of coffee is not easy to lose. By adjusting the grinding parameters, the cone grinder can be used for the preparation of different kinds of coffee. A better machine can grind the ultra-fine powder needed for Turkish coffee. Disc grinders generally have higher rotational speed and generate more heat, but they have a wide range of functions, economical and practical, and are suitable for the preparation of most household coffee.

"polishing": most modern machines actually cut coffee beans into pieces at a speed of 20, 000 to 30, 000 revolutions per minute (some people simply use beaters). The consumption of this kind of blade grinder is longer, but the accumulated heat in the grinding and the uneven size of the coffee chips make it difficult to produce high-quality drinks. In theory, this kind of grinder can only be used for drip coffee pots. The dust they produce can clog the filters in Espresso and French press machines.

"mortar mill": if you can't find good grinding equipment, all you can do is to use a pestle and a mortar to slowly enjoy the fun of labor.

According to the mode of contact between water and coffee powder, coffee cooking is classified into four categories: "steaming", "pressurization", "gravity" and "leaching".

If the water passes through the coffee only once, the finished product will contain mainly soluble substances (including caffeine). If the water cycle passes through the coffee powder many times (like a common circulating filter), the less soluble substances in the coffee beans will also enter the finished product, causing the taste to be bitter, so this method is not favored by enthusiasts.