Hand-brewed coffee must-read | 4 key factors that affect hand-brewed coffee: 1. Grinding degree

Whenever I'm in an introductory brew coffee class, there are always students asking me about the grind of coffee beans.

If you are a coffee novice, or you are a coffee fan, do you know that the grinding degree of coffee powder affects the flavor of coffee? ! 😳

1. Grinding degree

The thickness of coffee powder determines the area in contact with water, which affects the substances obtained during the entire extraction process, resulting in different flavors☕☕The grinding degree of coffee powder is generally divided into: coarse grinding, medium grinding and fine grinding

Coarse grinding: the size of rock salt
Because the extracted substances are less, the taste and aroma extracted will generally be less, the taste will be relatively weak and refreshing, the taste will be more sour, and the taste will be less.
Brewing utensils: French press, ice dripping pot

Medium grind: no smaller than granulated sugar
Brewing equipment: American coffee machine, hand pour, siphon

Fine grinding: the size of a fine salt
Because the coffee powder particles are smaller and the extraction rate is higher, the coffee brewed with fine particles will be richer and more mellow.
Brewing equipment: espresso machine, moka pot

Very finely ground: similar to flour
*Note: If the ground coffee is too finely ground, it may lead to over-extraction, making the coffee bitter or overly strong

#hand brewing #hand brewing coffee #grinding degree #extraction rate #coffee flavor