Introduction to Coffee (3)

Coffee Grinding

Grind

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Grinding is the decomposition of roasted coffee beans into small particles, because complete coffee beans cannot be directly used for extraction and cooking, and only after they are broken down into small particles can the essence be released.

You only need to remember the simplest point: the finer the grinding, the shorter the cooking time; the rougher the grinding, the longer the cooking time. A little more esoteric, this is the same as the principles of physics (forgive the wet gentleman is a liberal arts student), increase the surface area and contact area, then the hot water will be more fully exposed, of course, the faster it will be boiled.

When to grind is also a key point. Because once the coffee beans are ground into particles, they will be easily oxidized by the air, which will gradually lose their taste, so it is recommended that you brew and brew them. This kind of coffee is perfect.

Disc grinder

If you like to drink coffee and like to be freshly milled and boiled, you are recommended to enter a better portable hand-held grinder. Knife sharpening here wet is not recommended, because it is no different from the blender, the coffee powder will be very uneven.

The advantage of the grinding plate type is that its grinding uniformity is much better, which is more suitable for coffee extraction. High precision and adjustable thickness are also another advantages, and the thickness of powder can be selected according to different cooking utensils.

This is a portable hand artifact-- Japanese prolex mini

Grinding accuracy classification

It has been mentioned before that the different effects of grinding thickness on extraction. Fine coffee powder can speed up the extraction speed, while coarse coffee powder can reduce the extraction speed.

Let's take a look at the nine precision grades from fine to coarse:

one

Turkish powder: if the grinder can reach it, this is the finest coffee powder.

two

Fine espresso powder: a very fine coffee powder with the possibility of caking

three

Espresso powder: fine coffee powder, with caking possibility, often used in the production of espresso

four

Fine filter powder: between espresso powder and filter powder

five

Filter powder: coffee powder has the texture of high-grade cotton sugar for seasoning, which is very different from the third-grade fine powder and is often used for hand-brewing coffee.

six

Coarse filter powder: the accuracy is similar to that of sugar

seven

Coarse flour: suitable for immersion cooking, such as French kettle. The accuracy is similar to that of sea salt debris.

eight

Very coarse powder: similar in size to rock salt, only suitable for long-term immersion cooking

nine

Coffee fast: large pieces of coffee, not suitable for any brewing method

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Coffee extraction

Extract

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Coffee extraction is, in popular terms, brewing coffee. If you want to brew a good cup of coffee, you need to consider many factors. Grinding accuracy and contact time with water are undoubtedly the two most important factors. Other factors, such as water, water temperature and brewing ratio, can not be ignored.

The golden rule

The finer the grinding precision is, the larger the surface area of coffee is, the higher the extraction rate is, and the extraction rate can also be increased by prolonging the contact time with water. It can be said that no matter which way of brewing, as long as these two factors are balanced, the delicious coffee is not far away from us.

water

Water is the foundation, wet gentleman only say one thing, do not directly boil water with tap water from the faucet! The heavy metal in tap water is too high, which seriously affects the taste of coffee. In fact, just use ordinary mineral water, pure water or filtered water.

Water temperature

The best water temperature for brewing coffee is between 90 and 95 degrees. There is only one principle for water temperature: deep-roasted coffee beans need a slightly lower water temperature, while shallow roasted beans need a slightly higher water temperature.

Brewing ratio

The brewing ratio represents the concentration of the finished coffee. The brewing ratio of espresso is usually 1.5g, that is, 20 grams can make 30g espresso, while the standard ratio of hand brewing or French presser is 1:15, that is, 20g coffee can make 300g coffee drink.

By adjusting the brewing variables, we can find unknown tastes and create new flavors, which is also one of the great joys of coffee.