Various brewing methods of coffee beans

Coffee Brewing Encyclopedia | Grinding Ratio × Flavor Formula, Master Professional Brewing Techniques in One Picture!
#咖啡控实验室# Grinding correctly means 80% success

🌍 Brewing method × grinding degree × water-to-powder ratio table
| **Brew Method** | **Grind Size** | **Water to Powder Ratio** | **Water Temperature** | **Time** | **Flavor Highlights** |
|------------------|---------------------|---------------|---------------|----------------|---------------------|
| **Hand-brewed coffee** | Medium fine (sugar granules) | 1:15～1:17 | 88-93°C | 2-3 minutes | Fruity and sour aroma, bright layers |
| **Espresso** | Very fine (like salt grains) | 1:2 (powder:liquid) | 92-96°C | 25-30 seconds | Rich Crema, caramel chocolate |
| **Cold brew coffee** | Coarse (sea salt granules) | 1:8～1:12 | Cold water | 12-24 hours | Sweet and low-acid fruity |
| **Moka pot** | Medium fine (fine sand texture) | 1:7～1:10 | Heat source heating | 3-5 minutes | Thick body, nutty caramel |
| **AeroPress** | Medium (between pour-over and Italian) | 1:10～1:16 | 85-90°C | 1-2 minutes | Clean and rich, free to play |
| **French Press** | Coarse (bread crumb size) | 1:12-1:15 | 90-95°C | 4-5 minutes | Rich, round and plump |
| **Siphon pot** | Medium fine (fine sugar) | 1:12～1:15 | 90-93°C | 1-2 minutes | Pure tea taste, burst of aroma |

**🔬 Grinding Science | Particle size determines the fate of extraction
1️⃣ **Extremely fine (salt grains)**: high surface area → quick release of flavor, suitable for high pressure extraction (espresso machine).
- **Risk**: Too fine a grain may taste bitter and clog the filter.
2️⃣ **Medium-fine (granulated sugar)**: Balanced extraction speed, preferred for hand-poured/siphon pots.
3️⃣ **Coarse (sea salt)**: Slows down extraction and avoids over-extraction with cold brew/French press.

**💡 Brewing flavor adjustment tips
**▶ Hand-poured coffee**
- **Grinding fine-tuning**: Light roasted beans → slightly finer (to enhance the extraction of sour aroma); dark roasted beans → slightly coarser (to avoid bitterness).
- **Water injection rhythm**: Quick injection in the front part activates the sour aroma, and slow injection in the back part increases the sweetness.

**▶ Espresso**
- **Golden Ratio**: 18g powder → 36g concentrate (1:2), 25 seconds extraction.
- **Flavor Rescue**: If the flow rate is too fast (<20 seconds), adjust the grind to a finer level; if it is too slow (>30 seconds), adjust the grind to a coarser level.

**▶ Cold Brew Coffee**
- **Maximize sweetness**: Use medium roasted beans +1:10 ratio, soak for 16 hours, and dilute with ice cubes.
- **Flavor Easter Egg**: Cold brew + sparkling water = homemade coffee sparkling drink!

**🚨 Three major minefields that newbies must avoid**
1️⃣ **Blindly follow the trend of grinding**: The same bean, hand-brewed to a different thickness and then used to make a moka pot → as light as soy sauce water!
2️⃣ **Ignore the impact of water quality**: Hard water will suppress fruit acid, and soft water will make the body thinner → It is best to use water with a TDS of 150ppm.
3️⃣ **Water temperature is one-size-fits-all**: 93°C for dark roasted beans → burnt and bitter taste; 85°C for light roasted beans → insufficient extraction and sourness.

**"The degree of grinding determines the sweetness of the coffee!"**
🔥 Medium-dark roasted blend × Mocha pot = Caramel Cookie Storm
⚡️ Light roasted Yirga × hand brewed = Jasmine lemon tea hallucination

✨ Lazy bag: Visualizing the grinding degree
- **Extra fine**: Like cosmetic powder → Italian special
- **Medium-fine**: Granulated sugar → Hand pouring/siphon
- **Coarsely ground**: Black peppercorns → French press/cold brew

#Is your coffee rough or delicate?