About grinding beans and brewing

☕ Why do coffee beans have to be “freshly ground” to taste good?
——Because the fragrance will escape!

🔬 Scientific principle: Flavor molecules explode at the moment of grinding
1️⃣ **Volatile aromatic substances**: 800+ aroma molecules in coffee beans, such as floral and fruity aromas, caramel sweetness, etc., lose 40% within 15 minutes after grinding, and almost return to zero after one day!
2️⃣ **The oxidation rate increases dramatically**: The area of ​​the whole bean vs. ground powder exposed to the air is 1000 times different. Pre-ground powder is like "cut fruit" and deteriorates quickly.
3️⃣ **Oil evaporation and deterioration**: Coffee oil is the key to flavor. After grinding, it is easy to oxidize and produce oily smell. It will also clog the filter paper and affect extraction when hand brewing.

🌟 The cruel comparison between freshly ground and pre-ground powder
| Freshly ground coffee beans| Pre-ground coffee powder|
| Full of floral and fruity aromas when brewing | Only a bland woody flavor left |
| The balance of sweet, sour and bitter is like a symphony | The flavor is flat like canned music |
| Adjust the thickness according to the brewing method (hand pour/Italian style) | Fixed thickness limits the brewing method |

❌ Why do we recommend “not grinding flour for customers”?
It’s not about being lazy, it’s about taking responsibility for your coffee experience!

✅ Invest in an entry-level coffee grinder: A hand-cranked grinder under a thousand yuan can achieve 80% performance, and the ritual of freshly ground coffee is super healing!
✅ Note for urgent needs: If you really don’t have a coffee grinder, leave a message so that we can provide the coarseness you need for grinding.

The battle to preserve the aroma of coffee. Grinding is a ritual, not a hassle
When you take your first sip of the floral scent, you will thank me for my persistence🌸

☕ A complete guide to coffee brewing methods | Find your favorite brewing method and unlock the hidden flavors of coffee beans!
#一豆百变# Your brewing method determines the soul of coffee

🌿 Pour Over
#Ritual feeling bursting#The flavor is clean and bright🔧 **Tools**: V60, filter cup, narrow-mouthed pot, electronic scale
🌱 **Suitable beans**: Light medium roasted single origin beans (Yirgacheffe, Panama Geisha)
🌸 **Flavor characteristics**: Amplify the sour aroma of flowers and fruits, with distinct layers like the top, middle and bottom notes of perfume

**☕️ Espresso**
**#Strong Liquor in the Coffee World#Essence is Art**
🔧 **Tools**: Espresso machine, grinder (fine grinding)
🌋 **Suitable beans**: Dark roasted blended beans (Brazil + Colombia + Indonesia)
🍫 **Flavor characteristics**: Creamy body, caramel chocolate, smoky aftertaste

**🪐 Cold Brew**
#夏日救星# Self-contained sweet magic 🔧 **Tools**: cold brew bottle, filter (coarse grinding)
🍊 **Suitable beans**: Medium roasted fruity beans (Kenya AA, Costa Rican honey processed)
🧊 **Flavor characteristics**: Low acidity and low bitterness, bursting with citrus, grape, and honey sweetness

**🚀 Moka Pot**
#Italian-style substitute artifact# A must-have for retro lovers🔧 **Tools**: Moka pot, gas stove (medium-fine grinding)
🌰 **Suitable beans**: medium to dark roasted nut beans (Mandheling, Columbia)
🔥 **Flavor characteristics**: Rich and thick body with a hint of dark chocolate and caramel

**🌪 AeroPress**
#Lab Player's Toy# The degree of freedom is too high to be a foul🔧 **Tools**: AeroPress, filter paper (adjustable coarse and fine grinding)
🌈 **Suitable beans**: any roasting degree! Recommended flavor contrast (such as dark roasted iced coffee)
🎨 **Flavor characteristics**: Through pressure extraction, it takes into account both cleanliness and richness

**🕰 French Press**
#LazyManSavior#Fresh Control's Favorite🔧 **Tools**: French Press (coarse grinding)
☕️ **Suitable beans**: Medium-dark roasted and mellow beans (Brazil, Guatemala)
🌰 **Flavor characteristics**: retain coffee oil, taste mellow like velvet

**❄️ Dutch Coffee**
#Time-quenched luxury#Drink patience🔧 **Tools**: Ice drip pot (medium coarse grinding, slow drip of ice water for 8-24 hours)
🍇 **Suitable beans**: Lightly roasted beans with strong sweet and sour taste (Ethiopian sun-dried, Rwanda)
🍷 **Flavor characteristics**: Fermented wine aroma, bursting with juice, and the flavor is even more superb after being chilled

**🔮 Syphon**
#CoffeeWorldChemicalExperiments#VisualMagicShow🔧 **Tools**: siphon pot, alcohol lamp (medium-fine grinding)
🌺 **Suitable beans**: Floral light roasted beans (Emerald Manor Gesha)
🍵 **Flavor characteristics**: Extremely clean yet full-bodied, with a tea-like and fruity aroma

**📌 Golden rules for choosing brewing method**
1️⃣ **Look at personality**: Those who are impatient choose Moka pot, those who are obsessed with rituals choose
2️⃣ **Depends on the scene**: Use a French press in the office, and a siphon pot for dating shows
3️⃣ **Look at the beans**:
- Sweet and sour fruity beans → hand brew/cold brew
- Rich chocolate beans → Italian/Moka pot
- Wild Heavy Taste Beans → French Press/AeroPress

☕ **Coffee Brewing Golden Ratio Guide | Get the water-to-powder ratio right, and the flavor will be right! **

**🔍 Why is proportion important? **
- **Too concentrated** → Bitter and tingling in the throat, like drinking Chinese medicine
- **Too bland** → hollow flavor, like bean washing water
- **Golden Ratio** → Balance of sour, sweet and bitter, fully liberated aroma levels!

**🌡 General formula: coffee powder vs water weight**
**(Based on "weight", not volume! A digital scale is a must-have)**

| **Hand-brewed coffee** | 1:15～1:17 | Light-medium roast | Bright floral acidity, light body |

| **Espresso** | 1:2 (powder: concentrate) | Medium-dark roast | Rich Crema, burst of chocolate caramel |

| **Cold Brew Coffee** | 1:8～1:12 | Medium Roasted Fruity Beans | Naturally sweet, low acidity and no bitterness |

| **Moka pot** | 1:7～1:10 | Medium dark roast | Thick body, suitable for adding milk |

| **French Press** | 1:12～1:15 | Medium-dark roast | Rich in fat and mellow in taste |

| **AeroPress** | 1:10～1:16 | Any roasting degree | Strong or light, free to play |

| **Siphon pot** | 1:12～1:15 | Light medium roast | Pure like tea, full of aroma |

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**💡 Proportion fine-tuning technique**
1️⃣ **Adjust according to baking degree**:
- Lightly roasted beans (strong fruit acid): **1:16~1:17** (increase the water volume to reduce the concentration, and the acidity will be smoother)
- Dark roasted beans (strong bitterness): **1:14~1:15** (reduce water to highlight the body and balance the bitterness)

2️⃣ **Adjust according to taste preference**:
- I like sweet and sour and refreshing → increase the ratio (e.g. 1:17)
- Love is strong and thick → reduce the ratio (e.g. 1:13)

3️⃣ **Brewing time linkage**:
- The finer the ratio (1:12), the shorter the brewing time should be to avoid over-extraction
- The coarser the ratio (1:17), the longer the time can be to ensure complete extraction

**✨Example of Classic Proportions**
**「Yirgacheffe Hand-Poured」Formula**
✅ 15g light roasted Yirga + 250g water (1:16.6)
✅ Water temperature 92°C | Grinding sugar coarseness
✅ Flavor: Lemon Jasmine → Honey White Tea Aftertaste

** "Dark Roasted Mandheling Moka Pot" Formula**
✅ 18g dark roasted beans + 126g water (1:7)
✅ Medium-fine grinding | Turn off the heat when the concentrate flows out
✅ Flavor: Dark chocolate → caramel aftertaste + milk