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Many friends who have just entered the pit of coffee will ask a question:
"There seems to be a lot of places to invest in coffee. If there is no way to buy all at once, is there a recommended order?" The coffee brewing equipment of
naturally has a priority order of investment. Different equipment has different effects, and the impact on the coffee drinking experience is also large or small. In the case of limited funds, priority should be given to choosing the right equipment to let you enjoy it as soon as possible To delicious coffee.
first talk about priority, for the editor:
fifth place: coffee cup;
fourth place: measuring tools;
third place: a hand-punching pot with a weighing hand;
second place: use filter paper Filter;
first place: a grinder.
The order of second to fifth place, if you ask different coffee lovers, you may have different opinions. But I believe most senior enthusiasts will agree: grinder is definitely the first investment. The bean grinder is the most worthy investment equipment in any coffee lover's home.
If there is no grinder, the only choice left is hanging ears or letting the store to grind them, but once the coffee beans are ground, they will lose a lot of the aroma that should be tasted by you, and increase after grinding. Thousands of times the contact area with the air will cause the coffee beans to quickly decline. It doesn’t matter if you lose a lot of aroma, it’s not good if you produce substances that burden your body.
The different grinding methods of a grinder cause different extraction effects during brewing, which can affect the flavor of your coffee to a certain extent. Therefore, based on the three aspects of health, maximizing the aroma experience when tasting, and creating a different flavor experience, there is no doubt that the grinder must be your first priority when investing in coffee equipment.
what? Too many styles and models of grinders? Don't rush to recommend styles! Different types of grinders have different grinding methods. The following editor will first tell you about the three common grinding methods of bean grinders on the market: flat knife, ghost tooth, cone knife, and explain what they can each create. Difference in flavor.
is not working well-flat knives
will use large but not working to describe the flat knife, it is because of its unmodified nature. The concept of flat knife grinding is like cutting coffee beans, cutting the coffee beans into slices of flake particles with roughly the same "thickness". This grinding method can extract the substance of the coffee to the greatest extent. The difference in technique and the quality of the beans are unreservedly presented in a cup of coffee.
If you don't control the coffee beans well, or the brewer's own technique has some adjustments, the flat knife can easily put the shortcomings caused by these shortcomings in front of you one by one.
But if the above two points are achieved, just like what the editor said, "It's not a big deal", you don't need a grinder to help you modify the taste, and you will even start to pursue the taste of coffee beans. The critical point of flavor where the deliciousness is exhausted and the miscellaneous taste is not. Once you have mastered the most basic aspects of brewing, few people don’t like the gentle flavor of flat knives. This is the advantage and disadvantage of flat knives: from seeds to cups, where there are omissions, flat knives cannot provide modification for him. In the same way, if there are no flaws in these procedures, only a flat knife can show the limits of this cup of coffee.
is like a sword but not attacking—Ghost tooth
is like a sword but not attacking to describe the flavor of ghost tooth grinding. The concept of ghost tooth grinding uses the molars on multiple grinders to grind and grind coffee particles, so that the size of each coffee particle is as consistent as possible, and the problem of excessive extraction can be avoided to a large extent in brewing, because of the particle shape It is three-dimensional. When the powder water is in contact, the speed of soaking the coffee powder is far less than that of a flat knife. Also due to the shape of the mill, the contact area of the powder water is not as good as a flat knife, so small molecules such as sourness and sweetness The proportion of substances in a cup of coffee will be higher, creating a round aroma and taste.
However, due to the difference in coffee powder soaking speed, if you want to avoid the astringency caused by the more mediocre beans, it is necessary to sacrifice a part of the sweet flavor that has not been released in the center of the coffee powder particles. If the beans are of very high grade I don’t need to avoid the latter substances, but I want to fully extract the sweetness becauseThe soaking speed is slower than that of a flat knife, and more water extraction is required. It is more difficult to create a low-powder-water ratio rich and complex state. It often becomes a cup of fat with a lighter feeling and a more open layer (because More water) coffee. Therefore, it gives it a flavour like sword but not attack.
is coffee, but it does not have a sense of aggression on the taste buds, and it is not easy to have the impact of the rich aroma on the nasal cavity. Whether it is good or bad, of course it depends on personal taste.
looks ahead, and then suddenly behind-cone knife
Due to structural problems, most hand grinders are cone knife type cutter heads, of course, electric grinders are also designed with cone knives. Due to the design of the cone knife, coffee beans usually undergo two phases of crushing and grinding. This also leads to a lot of irregular protrusions in the particles ground by the cone knife, and there may be a small part in the grinding process. Flaky particles like a flat knife. To put it simply, although the "thickness" of the particles is the same, the respective surface areas will be far apart due to irregular protrusions. This also leads to the problem of uneven extraction if the cone knife grinder is used for coarser grinding ( Because the difference in surface area will be greater).
Comparatively speaking, the cone knife is the easiest design to highlight the complex and bright flavor of the three, because there is a fundamental "unevenness" in the particles. Of course, as long as the cutter head is properly designed, the proportion of ultra-fine powder is not high, and the excellent brewing technique, unevenness is not a bad thing, but it can create a better sense of hierarchy.
However, because its particle shape may be granular or flake-like, the complexity created in the brewing will be very good. It can be called unrestrained when brewing properly, but if the brewing state is not well controlled, It's a wild horse.
This is not simply a problem caused by over-extraction, but a multivariate difference caused by many factors such as water flow and coffee powder soaking speed. Strictly speaking, the problem of the over-extraction of the cone knife is slighter than that of the flat knife. The complex layering is derived from the different extraction states of the powder particles, so I describe the flavor as looking forward and suddenly following. .
Of course, even the same kind of grinders have their own differences in design and craftsmanship. The above are only general flavor characteristics. If you want to get more accurate advice on purchasing each model, you can leave a message and ask the editor-
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