Coffee beans are ground very finely.
1, uniform particle size: the size of the ground particles is uneven, and the taste of the brewed coffee will be uncoordinated. If the grinding particles are ultrafine, the more coffee components are extracted, the coarser the particles are, and the less components are extracted. In order not to destroy the original aroma of coffee, be careful when grinding to make the particles uniform.
2. Avoid friction heat generation: high-speed grinding of coffee beans will generate heat due to friction, which will make coffee powder deteriorate or lose the aroma of coffee. Manual grinders are particularly prone to heat, so pay attention to slow grinding.
3. Removal of fine powder: When grinding coffee beans, some fine powder will be produced, and bitter substances such as tannins will be released when they are mixed into it for brewing, and more fine powder will be produced when using electric grinder.
Some electric grinders have the function of automatically removing fine powder, which can generally be removed manually. Because the fine powder is lighter than normal coffee particles, it can be removed by shaking and blowing. How to grind coffee beans into powder
1, mortar pestle: The best way is to start with only a few beans at a time.
Otherwise, the beans may fly out of the mortar, and when cooked, they will be complete, then add a proper amount of ground coffee beans and slowly grind the coffee beans into powder. This method requires patience. 2. Hammer with a hammer: Hammer with a hammer is the easiest way to grind coffee beans. Put the coffee beans in a good quality plastic bag or parchment and wrap them with a towel. The size of coffee beans that may be crushed in this way will be inconsistent, which requires a very careful hammer.
3. Grinding with a rolling pin: Using a rolling pin is similar to using a hammer, wrapped in a fresh-keeping bag or parchment and a thin towel. Crush the coffee beans with enough force and keep rolling back and forth until the powder of the coffee beans reaches the thickness you need. If you don't have a rolling pin, you can use a solid food bottle or can as a grinding tool.
4. Use an old manual meat grinder or pulverizer.
5. Use a blender: A blender is an incredible tool.
Coffee beans can be ground into powder in a short time. Common types of coffee beans
1, Blue Mountain Coffee Bean: Blue Mountain Coffee Bean, named after the mountain, is produced in Jamaica, West Indies. Planted at an altitude of 1000 to 2500m, it has large particles, good quality, mixed taste, bittersweet taste and rich fragrance. It is recognized as the best coffee in the world.
Moreover, because of the perfect combination of ups and downs of coffee, there is no bitterness at all, only a moderate and perfect sour taste. 2. Colombian coffee beans: named after the producing country, Colombian coffee beans are produced in the south of Colombia (the second largest coffee producer in the world) and planted on the plateau above 0/000 meters in the Andes/Kloc. The annual output is rare and precious, also known as "Emerald Coffee". The color is clear and transparent, the beans are equal in size, complete in shape, like "emerald", sweet and sour, transparent and full.
3. Brazilian coffee beans: Brazilian coffee beans are named after the producing country and produced in South America, also known as "Sandoz". Brazil is the largest coffee producer in the world. When the coffee bean germ is very fresh, it is artificially refined and naturally dried in the shade for about 60 ~ 70 days, so that the sweetness of the pulp can fully penetrate into the beans, hence the name. It has a soft faint fragrance, tastes sweet and slightly sour, and has a characteristic sweetness.
The attribute is mild. 4. Java coffee beans: Java coffee beans, named after the island, are produced in Indonesia, also known as "Romstad". It has a unique wheat flavor, a mild and bitter taste, an innate mysterious and strong temperament, and the caffeine content is twice that of ordinary coffee. Java coffee can quickly eliminate fatigue and activate thinking ability.
5. Mocha coffee beans: Mocha coffee beans are named after the place of origin and are produced in Arabian ports in Africa, also known as "Ethiopia". They are sour coffee beans roasted in medium fire. After brewing, they release a mild taste, which is refreshing, mild and hearty. Their characteristic is that people feel the elegant and special flavor of coffee, which belongs to liberal coffee.
6. Italian coffee beans: Italian coffee beans, named after their taste, are produced in Italy, also known as "espresso". They are based on professional charcoal roasted coffee, characterized by deep roasting, and baked with Italian espresso characteristics. They are exquisite and special, with strong attributes. They are a rare cup of delicious coffee.
7. Mandenin coffee beans: named after the place of origin, Mandenin coffee beans are produced in Indonesia, also known as "Sumatra". The flavor is rich, strong, mellow and bitter, and it is characterized by slight sweetness. It is a kind of masculine and lasting coffee without sour taste, and it is the most personalized variety in coffee.
8. Charcoal roasted coffee beans: Charcoal roasted coffee beans, named after roasting, are produced in Japan, also known as "Japanese charcoal". They are made of a mixture of Brazil and Manteng, with strong bitterness and special flavor. Ethylene glycol has a bitter taste and a strong charcoal smell.
This is a rare cup of delicious coffee. 7. Mandenin coffee beans: named after the place of origin, Mandenin coffee beans are produced in Indonesia, also known as "Sumatra". The flavor is rich, strong, mellow and bitter, and it is characterized by slight sweetness. It is a kind of masculine and lasting coffee without sour taste, and it is the most personalized variety in coffee.
8. Charcoal roasted coffee beans: Charcoal roasted coffee beans, named after roasting, are produced in Japan, also known as "Japanese charcoal". They are made of a mixture of Brazil and Manteng, with strong bitterness and special flavor. Ethylene glycol has a bitter taste and a strong charcoal smell.