Sieve powder-just for a clear cup of coffee

Many friends seem to have an illusion that it is easy to grind, but it is not easy to grind fine, but they do not realize that it is very difficult for grinding powder to achieve uniformity, or to mix less fine powder. And these fine powders are the source of miscellaneous smell or over-extraction in the process of brewing (hand flushing, siphon, pressure, etc.).

So today, we use the newly bought 30-mesh sieve to sift through the ground powder and want to taste a cup of coffee with a pure taste. (note: 30 mesh means 30 holes per square centimeter, which is a standard unit.)

Coffee beans: Kenya AA uses bean grinder: Mazzer Super Jolly

Baking degree: medium and deep brewing method: V6001 filter paper hand flushing

Amount of powder used: 26g

On the left side of the picture below is the coffee that does not pass through the 30-mesh screen, and on the right is the fine powder that has passed through the 30-mesh screen.

Close-up of the fine powder with 30 mesh sieve vs30 purpose coarse powder

Use the sifted 30 mesh powder to make hand flushing to get about 200 milliliters of coffee. This cup of coffee completely presents a different taste, seems to be a twin sister with the original Kenya, the original wild calm is much softer, very clear in the mouth, the acidity is obvious but not restless, a touch of sweetness mixed with rich flower aroma, if you do not taste carefully, it seems that the bitter taste has dissipated, only you in the aftertaste, the faint bitterness will appear, this bitterness and the overall sweetness take care of each other, very harmonious.

Of course, the removal of fine powder, in fact, this cup of coffee also lost something, first of all, the concentration is worse, mellowness and persistence are also reduced a lot. But it is estimated that what many coffee lovers cannot accept is the "waste" caused by sieving powder. As can be seen in the following picture, sieving powder will sift out about 1 / 4 of the powder, although the left and right sides are the same powder. But the left side can be "clear" and the right side may be "dirty".

In fact, when I do this little experiment, I don't mean that everyone has to sift out all the fine powder. It is estimated that in daily life, no one will be so "accurate", and there is really no need to be so "accurate". I just want to say that the grinding degree and evenness of the powder will affect the taste of coffee. You can try different grinding degrees to make the same kind of beans show different tastes in your mouth.