If you are a Pour over(V60) coffee lover, then you will definitely know that the following factors are one of the reasons that affect the extraction and flavor of your coffee! So let’s count them on the street: water temperature, grinding degree,Pink to water ratio, extraction time......
FrontStreet Coffee will discuss with you in this article, the impact of Pour over(V60) coffee grinding on a cup of coffee? And I would like to share with you some data from FrontStreet Coffee on the grinding degree of Pour over(V60) coffee beans in its stores.
We all know that the most important factor that affects Pour over(V60) coffee is the grinding degree of Pour over(V60) coffee beans. Dear friends, don’t underestimate this. The thickness and uniformity of the coffee powder obtained by grinding coffee beans will directly affect the efficiency of the water flow through the coffee powder layer to extract coffee flavor substances. To put it bluntly, that’scoffee granulesofSize affects coffee-water contact time。
With other parameters being the same,coffeeThe finer the particles，The higher the extraction rate。The finer the coffee powder is ground, the larger the contact area with water, and the higher the concentration of dissolved coffee; on the contrary,coffeeThe particles are morethick，The higher the extraction ratelow。The coarser the coffee is ground, the less surface area it has in contact with water, and the less concentrated the coffee is extracted.
The finer the coffee powder is ground, the easier it is for the coffee powder to accumulate on the filter paper. The greater the extraction resistance, the slower the flow rate, and the longer the extraction time. The result is: the coffee extraction rate will become higher. Simply put, coffee tastes strong. In the same way, the coarser the coffee powder is ground, the larger the gaps in the powder layer will be, the less coffee powder will be in contact with water, the extraction resistance will be weakened, making the coffee dripping faster, and the final result is: a lower extraction rate. In other words, it is often said that the coffee you drink is very weak.
From this, suppose that when we change one of the items: the grind. This is where the huge difference in coffee taste between different grinding sizes is reflected! This is also the reason why coffee grinders are so old-fashioned about why coffee grinding is so important.Sometimes, FrontStreet Coffee will discuss with customers "What is the size of medium-fine grinding and white sugar?" Let's take a look at the comparison chart below.
How important is coffee grind size?
We emphasize again that at the same grams, the finer the grinding of coffee powder, the more times it is cut, and the smaller the volume of coffee powder, the larger the contact area between coffee powder and water; conversely, the smaller the number of cuts, the larger the volume of coffee powder, and the smaller the contact time with water. In other words, the coarser the grind, the lower the concentration and extraction rate of the coffee, the lower the body, and the stronger the acidity of the coffee.
A reliable reference standard
Front Street believes that every cafe has its own set of standards for its own coffee brewing. But within the coffee industry, cupping is a recognized inspection standard. At first, cupping was done to test the quality of green beans. Later, everyone also used cupping to determine the coffee flavor and determine the brewing parameters suitable for the sample. Speaking of which, you may want to take notes.The cupping coffee grinding degree is 70-75% passing through the No. 20 sieve.
Hand-brewed coffee (pass rate of No. 20 screen 70-80%)
Applicable to v60, kono, ice pupil, origami filter cup, fan filter cup, cake filter cup, smart cup, American drip filter
Hand-brewed coffee is mainly drip filter type, which is different from soaking type and takes a long time, which can easily produce bad flavor.hand brewed coffeeThe brewing time is short, about 1 minute and 30 seconds to 2 minutes and 30 seconds. The principle of brewing is that water extracts substances through coffee powder and then is filtered through filter paper to produce clean coffee liquid. Generally, the brewing time of Pour over(V60) coffee is shorter, so the grinding degree needs to be finer.
Therefore, the grind size needs to be finer than that used for cupping to fully express the flavor of the coffee. Coffee beans with different roasting degrees require different thicknesses.medium light roastcoffee grind sizeFiner (pass rate 75-80%), medium and dark roasted coffee beans have a coarser grind (pass rate 70-75%).
Note: Due to the different density and degree of roasting of coffee beans, even if the same grinder grinds two coffee beans with different densities on the same scale, the thickness of their coffee particles may not be the same. For example, FrontStreet Coffee uses EK-43s with a scale of 10 to grind Front Street Ethiopian Yirgacheffe coffee beans with a pass rate of 80%, while using the same scale of 10 to grind Front Street Colombian Rose Valley coffee beans, the pass rate is only 75%. Therefore, when you have doubts about the grinding thickness of beans, it is recommended that you use the same beans to confirm the grinding degree.
Pass rate 70-75% thickness
Pass rate 75-80% thickness
Is the coffee ground too fine?
Judging from the appearance of the particles, the particles look smaller. At the same time, because the particles are smaller, the distance between the particles is shorter, and it is more difficult for the water flow to pass through them, so the drip filtering time will be longer during the brewing process.
Fine grinding results in smaller particles, and the coffee powder becomes mushy after being soaked in water and filtered. After brewing, it is difficult to see all the coffee particles in the powder bed, and most of them are obviously muddy. Finer grinding results in smaller coffee powder particles. The surface area of the coffee particles increases, and the area where the water flow can extract coffee substances increases, so the concentration and extraction rate increase. The coffee tastes rich, bitter and astringent, and the other flavors are masked.
coffee powderIs the grinding too coarse?
Judging from the appearance of the particles, the particles look larger. At the same time, because the particles are larger, the distance between the particles is larger, and the water flow is easier to pass through the coffee powder, so the filtration time is shorter during the brewing process.
Coarse grinding results in larger particles. The coffee particles are obvious in the brewed powder bed, and it is difficult to form a complete powder bed and there are faults. Coarse grinding results in larger coffee powder particles. The surface area of the coffee particles is reduced, and the places where the water flow can extract coffee substances are reduced, so the concentration and extraction rate are also reduced. The coffee tastes bland, light in taste, and has almost no flavor.
different coffee utensils
Yescoffee grinding finenessrequestdifferent
Different coffee appliances will have different grinding degrees due to their different extraction methods. Take the Pour over(V60) coffee, French press, espresso machine, and cold brew ice dripping that we most often come into contact with every day as examples. The coffee grinding degrees used are arranged from coarse to fine:French press＞Hand-brewed coffee＞Cold brew ice drip＞Espresso machine。
Pressurized Extraction/Espresso Machine Grind Size (Grind size cannot be determined with a No. 20 mesh)
The grinding degree used by espresso machines is very fine, finer than the 0.85mm aperture, so it is impossible to use a No. 20 sieve to determine the grinding degree.
If you need to determine the grind size used to make espresso, you need to extract the grind size through continuous extraction and tasting. Front Street's espresso extraction plan is to extract 40g of coffee liquid in 28 seconds with 20g of coffee powder (the error is ±1). You can refer to this extraction plan and then fine-tune it according to the flavor performance of the espresso.
Italian grinding fineness
Steam Pressure Extraction/Moka Pot Coffee Grind Size (Grind size cannot be determined with a No. 20 mesh)
The Moka pot is the same as the espresso machine. The grinding used is very fine, but it is a little coarser than the grinding of the espresso machine, but it is still finer than the 0.85mm aperture. It is also impossible to use a No. 20 sieve to determine the grinding degree.
As for the grinding degree, you can refer to the size of the gap in the grinding groove of the Moka pot to ensure that the coffee particles will not pass through the gap.
Moka pot thickness
Low temperature extraction/cold extraction, ice drip coffee grinding size (No. 20 screen pass rate 80-85%)
Low-temperature extraction is different from high-temperature extraction. In an ice-water mixture/refrigerated environment, the extraction efficiency of coffee is very low, so the release rate of flavor substances in coffee powder will also be slower, and the production time will be very long. The advantage of low-temperature extraction is that it can fully extract sweet and sour substances while reducing the extraction of bitter substances.
Due to the slow extraction speed, the coffee grind can be finer, but not too fine. Front Street recommends that the grinding degree of coffee beans for making cold brew/ice drip should be 80-85% through No. 20 mesh. If you want a richer coffee, choose a pass rate of 85%. If you want it to be more refreshing, choose a pass rate of 80%.
Pass rate 80-85% thickness
Immersion Extraction/French Press Grinding Size (No. 20 Screen Pass Rate 68-75%)
The French press uses immersion mode for coffee extraction. The immersion time is long (4 minutes). In addition, the filter density is high, so the grinding size needs to be coarser. This will reduce over-extraction, and secondly, it can filter coffee particles better.
Different roasting degrees of coffee beans require different grinding thicknesses. Front Street recommends that the grinding thickness of medium light-medium roasted coffee beans should be 70-75% through No. 20 sieve; the grinding thickness of medium-dark roasted coffee beans should be 65%-70% through No. 20 sieve.
Pass rate 65-70% thickness
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No. 20 Chinese standard sieve: The sieve is a tool for particle size classification and particle size detection of material particles. As long as the standard sieve meets the factory standards, it is accurate. The aperture of the screen is 0.85mm.
The steps for coffee grinding calibration are also very simple:
Pour the ground coffee powder into the sieve, cover it, and shake horizontally;
Shake until no particles fall out, then weigh the particles that pass through the screen.
The result is the thickness of the coffee beans. A simple example: grind and weigh 10g of coffee powder. The weight of the coffee powder obtained through the sieve is 7.5-8g. Then the grinding degree is 75-80% of the passing rate of No. 20 sieve. The finer the coffee particles, the higher the pass rate; the coarser the coffee particles, the lower the pass rate.
For more coffee bean information, please follow Coffee Workshop (WeChat public account cafe_style)
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You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
