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The thicker the coffee powder, the better? How are you? Grinding choice of coffee beans?
To brew out a pot of coffee that you are satisfied with, you have to find out the grinding particles you like. Coffee contains high molecular weight substances such as chlorogenic acid, quinic acid and caffeine that affect bitterness, as well as medium molecular weight substances that affect sweetness. The roughness of grinding not only affects the extraction rate of these substances, but also greatly affects the flavor of coffee.
Generally speaking, the finer the grinding, the coffee powder is easy to accumulate on the filter paper, and the extraction resistance is greater, so the flow rate is slower and the extraction time is longer. The extraction rate of the substances contained in coffee is high, and the coffee brewed is also strong, so it is suitable for people who like strong flavor.
On the contrary, the coarser the grinding, the larger the gap of the powder layer, the less coffee powder in contact with hot water, the weaker extraction resistance, the faster coffee dripping speed and the lower extraction rate, so the coffee flavor is lighter.
Here are some suggestions from the Coffee Mad Lab:
Grinding thickness grinding scale * recommended flushing and cooking method
Rough grinding 4MULTHUE 5 method filter kettle
China Mill 3.5 Mill 5 hand flushing, siphon kettle
Fine grind 2 Mel 3 ice droplets, hanging ears
Very fine grinding 1 Mui Mui 2 mocha pot, Italian concentration
* take Pegasus bean grinder as an example
In addition to the fineness, the extraction time is also very important. Usually, the hand punching experts will try to extend the extraction time of coarse particles and reduce the extraction time of fine grinding, so as to maintain the brewing quality.
Because everyone's favorite flavor is different, it is recommended that all kinds of grinding can give it a try, match the cooking time, and find out your favorite taste!
