Todd, the 2014 and 2016 American brewing champion, told the author that the sequence of substances extracted from coffee is: acidity, sweetness, bitterness, and finally astringency.
This means that while controlling the extraction rate, you can control how much material will dissolve into the coffee, in other words, you can determine the flavor of the coffee. Whether you pour over or make espresso, these are the basic guidelines for creating a brewing recipe, and of course the grind size is also a consideration, and the grind size will affect the brewing.
Different places of origin, different varieties, and different processing methods will affect the taste of coffee. For reference, the former street coffee beans:
Look at the altitude: the altitude is relatively low, the beans are loose in texture and not resistant to extraction, usually these beans can be used for medium grinding, such as Brazil, Mandheling; high altitude beans are hard and resistant to extraction, usually used for medium and fine grinding, such as Panama , Costa Rica, Yirgacheffe, Kenya.
Look at the degree of roasting: deep roasting such as Brazil, Mandheling, medium grinding, light roasting, or medium light, use medium fine grinding. Usually, medium-fine grinding is used during the bean raising period of about 7 to 14 days, and coarse grinding is used for more than 1 month. The specific parameters depend on the specific parameters of the beans.
The thickness of the powder layer is larger, and the contact time between the powder and water is longer. Usually, the fine powder is easy to gather at the bottom, and it is easy to extract bitterness after soaking for a long time, so the amount of fine powder should be controlled. If there is too much fine powder, you can use a powder sieve to keep the fine powder within a certain range.
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