Coffee powder
Coffee powder or ground coffee is created by grinding roasted coffee beans .
description
Special coffee grinders are usually used to grind roasted coffee beans . The grinding strength or fineness of the powder depends on its use. The finer the grinding result, the larger the surface in relation to the weight and the faster the ingredients are extracted during the brewing process. Coffee powder for filter coffee is ground more coarsely than powder for Turkish coffee (mocha) or espresso made with pressure .
It is important that the grain size of the powder is as constant as possible so that a balanced brewing result can be achieved. Too small a grain size can lead to over-extraction and vice versa. Knife mills do not actually grind the beans, but instead break them up in their chamber with a rapidly rotating knife. This means that you can only estimate the degree of grinding based on the duration of the grinding, but not set it. In addition, the powder heats up excessively and contains a relatively large number of finer particles. A more even grinding result is achieved with conical or flat-parallel grinders.
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Factors for good coffee powder are:
- constant grain,
- no overheating of the powder by the grinder ,
- Humidity,
- the bean mixture, its quality and processing (roasting).
Coffee emits gases, mainly carbon dioxide, for up to two months after roasting. High-quality coffee packaging has an aroma valve through which these gases can escape. It is different with packaged coffee powder, which is vacuum-sealed and compressed, so the gases can no longer escape and the coffee loses quality. For this reason, it is advisable to always use fresh coffee powder in order to be able to prepare consistently good coffee.
Especially espresso ground powder loses most of its aroma within the first few hours.
See also
literature
- Kenneth Davids: Coffee: A Guide to Buying, Brewing, and Enjoying. 2001, Griffin, ISBN 978-0312246655
Web links
Individual evidence
- ^ A b Harold McGee : On Food and Cooking: The Science and Lore of the Kitchen. 2004, Scribner, ISBN 978-0-684-80001-1 , p. 443 ff.