What is the effect of the difference of grinding particles on the flavor of hand-made coffee? Would you like some fine powder of coffee by hand?

Grinding is very important for coffee, and the size of coffee particles directly affects the efficiency of hot water extraction of coffee. In theory, the more uniform the coffee particle value is, the more consistent the overall extraction efficiency is, and the better the coffee flavor is.

Experimental design

The variable of this experiment is the uniformity of coffee particles, so group An and group B are set up:

Group A

Group B

When the grinding degree is 20, the pass rate of the standard sieve is 80%, that is, it contains 20% coarse powder greater than 850 microns and a small amount of ultra-fine powder less than 250 microns.

Using the same grinding degree as group A, the difference is that more coffee beans are used in grinding, and the coarse powder more than 850 microns and the ultra-fine powder less than 250 microns are screened out through a sieve, and only coffee particles in the range of 250-850 microns are selected.

Other cooking parameters remain the same, as follows:

Coffee powder quantity

15g

Powder-water ratio

1:15

Water temperature

91 ℃

Filter cup

V60#01

This experiment uses coffee beans as front street coffee Columbia Paradise Manor strawberries, the specific information is as follows:

Producing area

Columbia Coca

Manor

Paradise Manor

Altitude

2050m

Variety

Castillo

Treatment mode

Double anaerobic washing

Cooking process

The two groups adopted three-stage cooking, first soaking the filter paper to preheat the filter cup, injecting 30 grams of water into the first stage and steaming for 30 seconds, and injecting water outward in the middle of the second section to 125 grams of water cut off. When the powder layer drops 1 stroke 2, start to inject the third section to 225 grams, after all the coffee liquid of the filter cup flows into the sharing pot, remove the filter cup and end the extraction.

Flavor comparison

Group

Group A

Group B

Extraction time

1: 50

1: 57

Flavor

It has a strong aroma of strawberries, strawberry sugar, yogurt, peach and other flavors.

Compared with group A, the aroma of strawberry with sweet-scented osmanthus, the main tone is strawberry and melon, the flavor is more concentrated, the taste is clean, no miscellaneous flavor, and the aftertaste is mandarin.

From the extraction time in the table, it can be seen that the flow rate of group B is slower than that of group A, and many people think that it is not easier to block if the particles are more uniform. In fact, the two groups are ground on the same scale, and group B removes large coarse powder and ultra-fine powder on this basis, so the overall grinding degree of group B is actually slightly finer than that of A (the obvious difference is 20% greater than 850 micron particles). Group A has shown this bean very well in flavor expression, while group B has a smaller difference in grinding particle value, which greatly makes up for the inconsistency of extraction between coarse powder and fine powder, so it will have a very clean feeling to drink. It's a good adjustment technique (it's a bit of a waste of beans) to keep the flavor clean at the same time.