各种咖啡冲泡方式的研磨粗细参考

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一图搞懂：

各种咖啡冲泡方式的研磨粗细参考

#咖啡新手入门攻略

#咖啡爱好者必知

#咖啡研磨粗细指南

#不同咖啡器具对比

意式浓缩（Espresso）：

细度略高于食盐，质地细腻，有粉质感，易粘手食盐。

摩卡壶（Moka pot）：

略细于砂子，质地细腻且略粗糙，轻微粘手砂子。

爱乐压（Aeropress）：

类似红糖颗粒，手感微粗，少量会粘手红糖。

手冲（Pour-over）：

略细于岩盐，颗粒较粗，大多不会粘手粉红岩盐。

法压壶（French press）：

类似黑胡椒颗粒，颗粒粗大，不粘手研磨黑胡椒。

Figure 1:

Grinding Thickness Reference of Various Coffee Brewing Methods

# Introduction Strategy for Coffee Novice

# Coffee Lovers Must Know

# Guide to Coffee Grinding Thickness

# Comparison of Different Coffee Appliances

Espresso:

slightly higher than salt fineness, fine texture, powder texture, easy to stick salt.

Moka pot:

slightly finer than sand, fine and slightly rough in texture, slightly sticky sand.

Aeropress:

Similar to brown sugar particles, it feels slightly thick, and a small amount of brown sugar will stick to your hands.

Pour-over:

Slightly finer than rock salt, with coarser particles, most of which will not stick to pink rock salt.

French press:

Similar to black pepper granules, the granules are coarse and do not stick to the hands. Grind the black pepper.