How to adjust the brewing method according to the different coarseness of coffee powder?

I have met many coffee lovers recently. During the chats with them, they all asked similar questions: "Why does the taste of the brewed coffee vary so much when brewing at home? Sometimes it is good, sometimes it is not. And many times, I don't know how to control the coarseness of the coffee powder. I especially want to know how to extract the coffee if it is relatively coarse. On the contrary, if the coffee powder is too fine, how to extract it better?" Today I will share with you some of my hand brewing tips when brewing coffee~~

The editor chose [Gesha Village Gold Label Gesha], a bean with a distinct floral and fermented aroma, for this brew.

Gesha Village Coffee Estate Rarity Label

Gesha Village·Golden Label Gesha

Producing area: Panchmaji

Altitude: 1909-2069m

Variety: Gorigeisha

Treatment method: Natural

Flavor: Floral, citrus, tropical fruit, cream tea

*Gesha Village

In fact, Geisha Village Coffee Estate is completely different from most Ethiopian farms. It is not a small farm, but a large farm of 500 hectares with its own washing plant and laboratory. It is located in the southwest near the Sudanese border. The most special thing is that the entire farm only grows Geisha varieties, rather than the native Ethiopian varieties whose exact varieties are generally difficult to identify.

The farm was built in October 2011, and the first harvest was in 2015. Due to the enthusiastic response from all parties, they offered 21 micro-lots, 19 of which were 120 kg, and the other batches were smaller, in the first international auction held on May 31, 2017 with the assistance of Panamanian coffee owner Willem Boot. Bidders from Europe, North America, Asia, and Australia responded unexpectedly enthusiastically, and the final bid price was $85/pound, breaking all the auction prices of African beans.

The above is the basic information of the beans. Next, I will brew coffee using three different grinds: [BG

-5M], [BG-5R], [BG-6M], the grinding size is: [BG-5M] < [BG-5R] < [BG-6M], use Hario V60 filter cup.

* Brewing

【BG-5M】

Parameters & techniques: 15g powder/1:15/90℃/ grinding degree BG-5M (China standard No. 20 sieve pass rate 64%), 30g water steamed for 30 seconds, water added to 121g and then divided into sections, after seeing the powder bed, water was added to 227g, and the filter cup was removed when the powder bed was seen. The total extraction time is: 1'37".

Flavor : Jasmine, citrus, peach, plum, tea, overall mellow.

【BG-5R】

Parameters & techniques: 15g powder/1:15/90℃/ grinding degree BG-5R (China standard No. 20 sieve pass rate 60%), 30g water steamed for 30 seconds, water added to 125g and then divided into sections, after seeing the powder bed, water is added to 229g, and the filter cup is removed when the powder bed is seen. The total extraction time is: 2'00".

Flavor : Jasmine, citrus, peach, plum, cream, black tea. Overall, it is smooth, with the sweet and sour aftertaste of fruit tea.

【BG-6M】

Parameters & techniques: 15g powder/1:15/90℃/ grinding degree BG-6M (China standard No. 20 sieve pass rate 50%), 30g water steamed for 30 seconds, water added to 124g and then divided into sections, after seeing the powder bed, water was added to 2-30g , and the filter cup was removed when the powder bed was seen. The total extraction time is: 2'19".

Flavor: Jasmine, fermented aroma, citrus, berries, and sweet and sour juice are obvious. The overall taste is thinner, but the flavor levels are more distinct.

Summarize

Through three different grinding degrees, it can be clearly seen that the extraction time of [BG-5M] (China standard No. 20 screen pass rate 64%) is 1'37". Because the powder it grinds is relatively fine, the surface area of ​​the coffee particles will increase. The larger the contact area with water, the corresponding extraction rate will increase. Therefore, the editor shortens its extraction time to avoid over-extraction of coffee.

[BG-5R] (China standard No. 20 screen pass rate 60%) This grinding degree is the grinding degree that the editor usually uses for light roasting. Before, the editor also constantly checked the grinding degree and brewing. Finally, it was concluded that this grinding degree is usually used to extract the coffee within 2 minutes. Its grinding is more uniform, which avoids the inconsistency of the extracted coffee and allows the dissolution rate of the coffee flavor to reach a relatively saturated state.

The powder of [BG-6M] is coarser than the previous two grinds. The larger the coffee particles, the slower the flavor release will be. So I extended the extraction time to 2'19" to increase its extraction rate and avoid under-extraction.

At this point, I personally have a small suggestion . When extracting coffee, different extraction methods need to match different grinding degrees. In addition, the freshness of the coffee beans should also be adjusted according to the freshness of the coffee to achieve the complete extraction of your coffee. Of course, the influence of hand-brewed extraction is not only the coarseness of the coffee, but also other factors will affect the extraction of coffee~~

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