Effect of multiple brewing after grinding coffee beans

The effect of multiple brewing of coffee beans

Coffee is an indispensable drink for many people every day, and how to brew a delicious cup of coffee has become a technical job. In the brewing process, grinding coffee beans is a very important step. This article will focus on the brewing effect of multiple brewing after grinding coffee beans, and explore the effects of different coarseness and time on taste and aroma.

1. The effect of grinding coarseness on taste and aroma

First, let’s look at the effect of different coarseness on taste and aroma. Generally speaking, coarser particles will allow water to pass through faster and extract relatively less substances; while finer particles will slow down the water flow and more fully extract the substances contained in the coffee beans.

Experiments have shown that when brewing multiple times in the same amount of time, using finer particles or the so-called "concentrated" method can produce a stronger, smoother and more fragrant coffee. Using coarser particles or the so-called "filtered" method will produce a relatively light, refreshing coffee with a relatively weak aroma.

2. Effect of grinding time on taste and aroma

In addition to coarseness, grinding time is also an important factor affecting taste and aroma. Generally speaking, the longer the grinding time, the finer the particles; conversely, the larger the particles.

Experiments have shown that when brewing multiple times at the same particle size, grinding for a longer time can produce a more uniform, delicate and long-lasting taste and aroma. However, using a shorter time to quickly break the powder will lead to uneven, slightly astringent or bitter tastes and other undesirable results.

3. Coffee beans change after multiple brewing

During multiple brewing processes, the coffee beans themselves will also undergo some changes. The first is that the acidity gradually decreases. The acid extracted in the initial brewing will gradually decrease over time, making the overall taste of the coffee more balanced.

The second is the increase in bitterness. With repeated brewing, the bitter substances contained in the coffee beans will gradually be released, making the coffee taste more intense and complex.

Finally, the aroma weakens. During multiple brewing processes, the aroma components in the coffee beans are extracted and dissolved in water, so the remaining aroma after each brewing will be relatively less.

4. How to adjust the grinding and brewing method according to personal preference

According to the above experimental results, it can be seen that in the process of multiple brewing, the grinding coarseness and time have an important impact on the taste and aroma. Therefore, when choosing the grinding method, it should be adjusted according to personal preference.

If you like a rich, full, smooth, and long-lasting taste and rich aroma, you can choose a finer particle size and grind it for a longer time. This will allow the substances in the coffee beans to be extracted more fully.

If you like a refreshing coffee with a relatively light taste and relatively weak aroma, you can choose a coarser particle size and grind it for a shorter time. This will allow water to pass through faster and extract relatively less substances.

in conclusion

In summary, the effect of multiple brewing after grinding coffee beans is affected by the coarseness and time. Using finer particles and grinding for a long time can produce a rich, full and smooth taste and strong aroma with a long aftertaste; while using coarser particles and breaking quickly for a short time will produce a refreshing coffee with a relatively light taste and relatively weak aroma. Adjusting the brewing method according to personal preference will help you make a cup of delicious coffee that suits your taste.