When the barista decides the grind size and water temperature, it basically determines the taste of one cup of coffee, not only the effect of the way to brew the coffee.
The coffee grinder matter for coffee taste Among them, grinding has a huge impact on extraction, which is why the same grinder can be sold for two to three hundred yuan, and some can be sold for two to thirty thousand yuan, which shows the subtle differences in the details of the taste.
We can compare the impact of the size of the grinding disc on the taste. I believe that many practitioners are deeply impressed. In the case of insufficient economic budget, they would rather buy a cheap large grinding disc grinder than an expensive brand small grinding disc. The main reason for the grinder is that the small grinder has a small grinding disc, and the number of repeated grinding is more, and the grinding disc is more likely to generate heat, so the fine powder rate is higher.
When we use the small grinder machine, it is easy to happen that after the coffee powder is ground, a lot of fine powder is finally dropped. These are the results of repeated grinding because the grinder is too small. However, the large grinder machine does not have this problem, so the aroma is more likely to remain in the coffee cup.
A professional barista, in the coffee brewing process, will have his own very skilled set of processes, boiling water, warming pot, washing filter paper... After everything is prepared, you will find every barista Put the ground coffee beans to the last step.
This is because after the coffee beans are roasted, the cell walls will become hard and brittle. After we grind, we make the coffee appear as granular sugar-like particles before starting to extract. However, unlike green beans, The roasted coffee beans can be easily crushed with a little force.
After the coffee beans are ground, we can observe through the microscope that the viscous part in the gap between the cell walls will be exposed on the surface of the ground coffee powder. This viscous part is a mixture of the soluble aromatic substances of the coffee and the oil. During extraction, these soluble aromatic substances will come into contact with hot water, so that the aroma and oil of the coffee are fully dissolved, which constitutes the flavor and mouthfeel of the coffee.
Although coffee beans are easier to be extracted after being ground, they will also diffuse the aroma or accelerate the oxidation rate of coffee powder. After being ground into powder, the oxidation rate of coffee powder will be dozens of cups faster than coffee beans.
Therefore, among the many "knack for coffee extraction", it is the most important thing to start grinding before extraction as much as possible to better retain the aroma.
The choice of the grinding particle size of the grinder is the most important step that affects coffee extraction. Therefore, the choice of the grinder will also affect the overall taste and flavor trend of the coffee. In addition to the electric or hand grinder, the grinder is different. The grinding discs also have different grinding structures, but from a microscopic point of view, even if the same pair of scissors cuts the coffee beans into general, the incision may not be able to show exactly the same incision state. News from drip coffee bag packaging machine manufacturer!
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