關於研磨顆粒 About Grind Particles

研磨顆粒 

咖啡豆是由數百萬個細胞組成的多孔體。一般來說，一個普通的咖啡豆包含4,500,000個孔洞，每個孔洞大小約為50-70μm(微米)。咖啡風味來自可溶性物質，即存在這些孔洞中，可溶性物質約佔每顆咖啡的30%。

A coffee bean is a porous body made up of millions of cells. Generally speaking, an ordinary coffee bean contains 4,500,000 pores, each of which is about 50-70μm (micrometer) in size. Coffee flavor comes from soluble substances, which resides in these pores, and makes up about 30% of each coffee shot.

水只能從可接觸到的孔洞中萃取可溶性物質，經過研磨咖啡，增加了水可以進入的孔洞數量。最近有研究顯示，水只能從表面滲透到100μm(微米)的深度。

Water can only extract soluble substances from accessible pores, and ground coffee increases the number of pores that water can enter. Recent studies have shown that water can only penetrate from the surface to a depth of 100μm (micrometer).

根據不同沖煮方式，會有不同研磨粗細，並以不同時間來萃取咖啡。

Depending on the brewing method, there will be different grind sizes, and the coffee will be extracted at different times.

細研磨=流速較慢=接觸時間較長=萃取率較大
粗研磨=流速較快=接觸時間較短=萃取率較小

Fine grind = slower flow = longer contact time = greater extraction

Coarse grind = faster flow rate = shorter contact time = less extraction

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歡迎到JC咖啡逛逛

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