How to adjust the mazzer Bean Mill how to adjust the flour quantity of mazzer Bean Mill and the change of Grinding degree

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

The adoption of the bean grinder is a very important part of baking at home. Generally speaking, the bean grinder determines 50% of a cup of coffee if it is baked at home. Coffee whether or not to use this grade above the bean grinder, often not as good as the coffee shop, mainly in the purity of the taste, poor powder. To exaggerate, the baking technology will also limit his mazzer bean grinder's official website:

Http://www.mazzer.com/default.htm

After a year of consideration, in order to go further, we have entered a new Mazzer bean grinder. 220v original, after several days of trial, and writing on the Internet, the experience is as follows

1. This is the target Starbucks and Seattle business machine, more than 50% of the world's specialty coffee shops, use this one, it can be popular all over the world, we can see its necessity and universality.

two。 Even if the price of all new products purchased online abroad is not high, the amazing weight plus freight will probably make more money for the Taiwanese.

Before usd 395s, now USD 695s, I went to buy the store, sold me is the stock, if the new stock, then his chin may fall off. As for the price of Bella, I didn't ask. If you want to buy it, you can try it.

3.220v, you must go to the electrical store to buy a 110v to 220v transformer. 500w is a general choice. Taiwan version 110v, is a black version, I think the original goods card is real. Silver is also more beautiful.

4. Of course, the blade about 100lb must be replaced, Mazzer Super Jolly blade model: (also available at Espresso Part.com)

MC18-MAZZER BLADES RIGHT33X64-$45 general, Bella can buy. But most people use it, and they don't have to change it for about 20 years.

5. Compared with an ordinary bean grinder, the same batch of beans, the same dose, the same thickness, should at least be mixed at one time with the same water temperature and the same dose.

-observing the uniformity of the powder layer in the upper cup, you can get the difference immediately.

6. If you only boil one or two cups at a time, the upper vertebral bucket can be removed and use an empty cup of fresh milk as the lid (the one with cocoa balls or corn chips on it). It is deeper than the filter and is more in line with the bean grinder's feed canister. There are many cup-shaped drinks on the market that also meet our needs, not only without jumping beans (jumping beans will produce powder). And you can also put beans to be ground at the top of the cup, and add some weight to make the beans below grind more smoothly and evenly!

7. The recommended handy scale, because each machine returns to zero differently and is not an absolute value

Espresso (Silvia) scale: 2Murray 2.1

Syphon scale: 5muri 5.1

Hand stroke scale: 6Mui Mui 6.1

For personal use, the machine is about 00:00-1, so I have to reduce the above scales by one. I think I can use Syphon,4 to 3.5, and the concentration / acidity is just right. -this may have something to do with the taste developed by drinking low-cost bean grinders for a long time.

8. The weight slot can actually be removed, because only one cup is used at a time. Every time you clean up, it's much easier.

9. As for the problem of cooking Espresso

How much powder must be considered? What's the temperature? Pressure setting? What kind of coffee maker? Are the beans baked at home or which card do you use? Wait

Generally adjust the scale of the bean grinder to 20 Murray 30 seconds, boil out 20--30ml mainly, flow out too fast, Crema/ taste is not enough, must be ground a little bit. If you find the taste of water, it is probably the flow rate is too fast. On the contrary, rough grinding

All in all, the machine becomes thick and thin without segments, can steadily grind out a very fine powder and will not send out high heat to wear off the aroma of the coffee powder before it is boiled. The production of miscellaneous powder is also less, which can avoid the miscellaneous smell when the coffee is quenched.

Make up the Syphone cooking method.

Generally use W-shaped mixing (from right to left) and then turn clockwise, the whole action is recommended to be completed within 4 seconds.

W-shaped mixing, at the same time, there should be the action of pressing the powder down and turning up, three of the W are pressed down and two bottoms are pushed up. When the action is finished, stop the stirring stick for a while to avoid excessive stirring.

Stir for the second time, 30 seconds after adding powder.

One minute, finish the coffee. In addition, there are incense smelling and observation methods, while individuals use the current standard to fire in one minute, put it on the table in 20 seconds to make a circle, and gently shake the cup. Other variables are controlled by baking and grinding. There will be a benchmark in cup testing and evaluation.

Personally, I wait for the next pot to use boiling water, cover the pot, all rise to the top pot, and use the mixing stick to adjust the bubble stability before adding coffee powder.

The temperature should be about 90 degrees at this time. The temperature is stable unless it is cooked for a long time.

The method of covering the pot after boiling water, the personal measured temperature is 95 degrees, and the taste of up and down 10 seconds is very different. I personally think that household cooking does not have to be so tense.

Of course, put the powder in the upper pot first, and so on, the cooking method on the water will be because when the next pot goes up, it will carry very hot steam.

Coffee powder is easy to burn, and the bubbles are not stable just after the water has just gone up, so now we wait until the water reaches the pot before putting powder.