Coffee bean grinding degree classification and characteristics

Coffee is one of the most popular drinks in the world, and the degree of grinding of coffee beans is crucial to brewing coffee with different tastes and flavors. According to the degree of grinding, coffee beans can be divided into three main categories: coarse grinding, medium coarse grinding and fine grinding.

The first is the coarse grind. Coarse grind refers to the process of crushing the coffee beans into larger particles. This type is suitable for brewing coffee using equipment such as drip or French press. Because the particles are larger, the water passes through relatively quickly, so the extracted flavor is relatively light and light, with a certain acidity and brightness. This type is suitable for people who like a fresh taste and pay attention to the acidity of the fruit.

The second is medium coarse grind. Medium coarse grind means that the coffee beans are slightly finer, but still retain a certain size of particles. This type is suitable for brewing with hand or drip equipment. Because the powder is smaller, the speed of water passing through is relatively slow, and the extracted coffee is more intense and has a fuller taste. This type is suitable for people who like a rich taste with a certain bitterness and mellowness.

Finally, there is the fine grind. The fine grind is to grind the coffee beans into very fine particles. This type is suitable for brewing coffee using an espresso machine or other similar equipment. Because the particles are extremely small, the water passes through very slowly, so the extracted coffee is particularly rich and fragrant, with a certain oily texture and heaviness. This type is suitable for people who like strong flavors and pursue a rich experience.

In short, different degrees of coffee bean grinding will affect the taste and flavor of the brewed coffee. Choosing the right degree of coffee bean grinding for your taste preferences and brewing equipment can allow you to enjoy the best quality and experience.