Coffee bean grinding: the mystery of coarseness and fineness

introduction

Coffee is a must-have drink for many people every morning, and the degree of grinding of coffee beans is crucial to brewing a delicious cup of coffee. Different coarseness and fineness of grinding will affect the taste and taste of coffee, so exploring the mystery behind the coarseness and fineness is very meaningful for coffee lovers.

1. Coffee bean grinding and brewing

Before understanding the coarseness, let's first understand why we need to grind coffee beans. In fact, only when the whole coffee bean is broken into small particles can the aroma and flavor substances contained in it be fully released. Different coarseness will affect the contact area between water and coffee particles and the time it takes for water to pass through the particles.

2. Powder size and extraction time

When we use larger (i.e. coarser) coffee beans for brewing, the water flows through the beans faster, resulting in a shorter contact time between the water and the coffee beans. As a result, the aroma and flavor substances in the coffee cannot be fully dissolved in the water, resulting in a cup of coffee with a lighter taste.

On the contrary, when we brew with finely ground powder, the water flows through the particles more slowly and can come into better contact with the coffee particles. This can more fully extract the aroma and flavor substances in the coffee, creating a rich and full-bodied taste.

3. The impact of grinding degree on different brewing methods

Different brewing methods require different grind sizes. For example, when using a drip brewing device, you usually need to grind the beans into a medium-fine powder, while when using a French Press, you need to grind the beans into relatively coarse pieces.

This is because drip coffee machines require a small space between the water and the beans through a filter paper in order to fully extract the aroma and flavor of the coffee. The French press, on the other hand, uses a metal filter to isolate the dregs, so a coarser grind is required to prevent too much dregs from entering the brew.

4. Grinding degree and coffee taste

In addition to affecting the extraction time, different degrees of grinding will also directly affect the taste of the coffee. Generally speaking, finer powder will produce a richer, fuller and oily taste; while coarser particles will produce a lighter, lighter and relatively balanced taste.

This is because fine particles can dissolve better in water and release more aroma and flavor substances, while larger particles may not dissolve completely and it is not easy to release enough aroma and flavor substances during the brewing process.

5. How to choose the right grinding degree

Choosing the right grind for your coffee beans requires considering your personal taste preferences and the requirements of your brewing equipment. If you like a rich, full-bodied taste, choose a finer powder; if you prefer a lighter, lighter taste, choose a coarser particle size.

In addition, different brewing equipment has different requirements for the degree of grinding. Therefore, when buying coffee beans, you can consult a professional barista or store clerk and tell them the brewing equipment you use and your personal taste preferences, so as to get more accurate and tailored suggestions.

in conclusion

By exploring the mysteries behind the coarseness of coffee bean grinding, we know that different coarseness will affect the extraction time, taste, and suitable brewing methods. Choosing the right grinding degree is a crucial step in making a delicious cup of coffee. I hope this article can help readers better understand and master this skill and have more fun when enjoying delicious coffee.