Grinding degree (grinding coefficient)
The fineness of coffee powder is called "grinding degree" or "grinding coefficient"
Usually many people think that coffee powder is coffee powder;
But I didn't notice that even coffee powder,
In the case of different coffee making equipment,
Coffee powder also needs different thickness to match.
If the coffee powder does not make a proper combination of thickness and fineness;
It will lead to uneven extraction,
The loss rate of fine powder is faster than that of coarse powder.
On the other hand, the extraction time will be different;
The finer powder may be over extracted because it is soaked in water for a long time.
The coarser powder will not be extracted because of the lack of immersion time in water.
Therefore, the grinding degree (grinding coefficient) has little effect on the quality of coffee;
It can't be ignored!
The range of grinding degree (grinding coefficient) can be roughly divided into several types:
Espresso grind
Suitable for espresso machine
The fineness of the grinding degree (grinding coefficient) is quite sensitive.
Turkish grind
More suitable for ibrik pot
This kind of instrument is quite rare in Taiwan,
However, this kind of coffee utensil is often seen in some European countries.
● coarse grind
It is more suitable for filter press
● medium grind
It is suitable for trickling filter pot or airproof pot (siphon pot)
● fine grind
It is suitable for ice drop pot or Mocha pot
Maybe ordinary people still can't know how to make a thick and thin distinction;
If there is a grinder at home (suitable for a grinder with a scale of 10 segments)
On the other hand, the number on the dial can be used as a reference for grinding degree (grinding coefficient):
(1) Scale 1-1. 5 → suitable for espresso
(2) Scale 2-2. 5 → suitable for using ice drop & mocha pots
(3) Scale 3-3. 5 → suitable for use of trickling filter pot (cold machine pot) & plug air pot (siphon pot) & American coffee pot & Belgian Vienna pot
(4) Scale 3. 5-4 → suitable for French filter press
Through the above scale should be able to lie in the grinding time;
The grinding degree (grinding coefficient) can be more accurately used to match the coffee utensil used.
So when you hear the more detailed, the stronger the statement;
So it's wrong to say that.
I often hear that,
However, after a thorough understanding of these erroneous messages,
Most of them come from commercial coffee salesmen,
Or the so-called counselor of the commercial chain coffee shop,
Or the wrong message of coffee.
Grinding degree (grinding coefficient) is absolutely necessary to make a match with the coffee brewing equipment used!
