What is the grinding degree of French pressure kettle, siphon kettle, hand punch pot, drip filter pot and mocha kettle respectively?

In the industry, there has always been a saying that "grinding is more important than machines", and the impact of grinding coffee beans on the final coffee production is not unimportant.

So, what are the factors related to the degree of grinding of coffee powder? Among so many cooking utensils and techniques, how to determine the appropriate degree of grinding?

Next, answer slowly:

1. The degree of grinding is related to the extraction time.

The coffee is ground finely, the powder layer is denser, the larger surface area of coffee powder is in contact with hot water, the extraction resistance increases, it is easier to prolong the extraction time, and increase the extraction rate, so it is easy to over-extraction.

On the contrary, the coarser the grinding is, the larger the gap of the powder layer is, the smaller surface area of coffee powder is in contact with water, the extraction resistance becomes weaker, the extraction time is reduced, and the extraction rate is reduced, so it is easy to lack of extraction.

Therefore, the veteran will control the extraction time according to the size of the powder. If the powder is fine, the extraction time will be slightly shortened. If it is coarse, the extraction time will be slightly prolonged.

Second, the degree of grinding is related to the roasting degree of coffee beans.

In addition, before determining the grinding degree of coffee beans, the veteran will first judge the color and oil production of cooked beans, the lighter the roast, the less easy to extract, then use a little fine grinding. The deeper the baking is, the easier it is to extract, so slightly rough grinding is used.

Therefore, the depth is thick and shallow. However, it should not be too coarse or too fine, which will cause abnormal extraction and affect the flavor of coffee.

Third, there is a relationship between the degree of grinding and the cooking apparatus, from coarse to fine:

1. French kettle-rough grinding (5-6 scale of Pegasus bean mill, visually between yellow sugar and white sugar particles, can also be similar to yellow sugar)

2. Siphon pot-medium grinding (4-5 scale of Pegasus bean grinder, visually similar to sugar particles)

3. Hand punch pot, smart cup-medium fineness grinding (3-4 scale of Pegasus bean grinder, slightly finer than sugar)

4. Electric drip filter (American coffee machine)-slightly finer than medium fineness (3 scales of Pegasus bean grinder, slightly thicker than fine salt visual observation)

5. Mocha pot, small pressure coffee machine-fineness grinding (1-2 scale of Pegasus bean mill, there is a sense of particles visually)

6. Mainstream household espresso machine-partial fineness grinding (1 scale of Pegasus bean grinder, grained by hand).

Of course, this is just a reference for everyone's experience, considering that the actual particle size of each bean grinder will be different, it is recommended that you adjust it according to your actual brewing habits and your own taste.