Why does Italian style need sharpening? Teach you how to grind quickly

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The coffee shop has to adjust the grinding degree every day, and some even adjust it once in a few hours. if there is a strict requirement for the extraction result, it should be adjusted every 5 hours, because the beans are changing at every moment. even the air pressure, temperature and humidity will affect the extraction. And Italian extraction under high pressure.

Preparatory work

First of all, there is a difference between a single bean grinder and an Italian bean grinder. before we start, make sure that your bean grinder is suitable for making espresso. The scale of the single mill is adjusted in a wide range, and the particles are generally thicker. Can not fine-tune and can not meet the needs of making espresso.

In addition, when you get a newly purchased coffee bean and plan to grind it, you can first get the recommended extraction data from the seller. Before starting the grinding and calibration, please make sure that the inside of your bean grinder is clean. Remove the cutter head and clean it with a brush or air, and try to clean up the coffee powder left in the bean grinder.

Grinding process

Because of the need of work, we often help coffee bean buyers introduce how to correct the extraction. Here is a common grinding method:

Step one:

Adjust the dial of the bean grinder to infinitely small, considering the cutter head wear of different stores, we are used to grinding the coffee machine handle in an extreme way, then clearing the weight of the coffee machine handle on the electronic scale, and then weighing it on the electronic scale after receiving the powder. the target weighs 18 grams of powder, cloth powder, use our usual pressure powder, or use a constant powder press.

Step 2:

Preheat and boil the head, then extract it with Italian concentration.

Of course, if you still don't wait for the first drop of coffee to be set aside within 8 seconds of the start of the extraction, then decisively stop the extraction and proceed to the next step, thickening the scale by 1 grid. The general brand bean grinder on the market will have a digital scale. For example, the grinding scale we used before is 1 scale, and then try 2 scale. Then we weigh 18g powder, try to extract the concentrated liquid, if the obvious over-extraction phenomenon still exists, we decisively stop the extraction, and then adjust the scale phase 1 grid, and then try the extraction.

Repeat the steps of adjusting the scale and extraction until the dial is adjusted to the concentrated liquid can flow out normally, of course, if you are a glutton, you can quickly get the desired target scale through the comprehensive judgment of baking degree and particle feeling.

Step 3:

We began to test the extraction rate and taste the taste of the concentrate. When the concentrate flowed normally, we prepared a coffee cup and used it to weigh the coffee liquid after clearing the weight on the electronic scale. Because we are using 18g powder, according to the extraction standard of espresso, the powder-to-water ratio is usually controlled in the range of 1:2-1: 2.5. The ratio of powder to water, that is, the ratio of powder weight to extract body weight, if we weigh 18g powder, the target extraction weight is between 36-45g.

The fourth step, after the coffee liquid flow rate begins to return to normal, it begins to correct the taste. Within 20-25 seconds, whether we can keep the extraction state within the range of using 18 g powder and 36-45 g concentrated solution.

Step 4:

After the flow rate of the coffee liquid begins to return to normal, it begins to correct the taste. Within the extraction time of 20-25 seconds, can we keep the extraction state within the range of using 18 g powder and 36-45 g concentrated solution.

If the concentrated taste has a strong sense of coke, bitterness, paste, astringency and miscellaneous feeling, it is excessive extraction, and then the grinding plate scale needs to be fine-tuned, thickened 0.5 grid, and then tested.

If you see that the flow rate of the coffee liquid is flying, the taste is sour and the alcohol thickness is weak, then consider that this cup of coffee is not enough to extract, then adjust the dial to 0.5 grid, test the extraction of the concentrate again, and time it with a stopwatch.

After repeating the above steps once or twice, you can approach the target scale.

Step 5:

Up to now, if the flow rate of concentrated liquid extraction is stable and the color of oil is normal, it will probably reach the standard value. However, if the flow rate is still a little fast or slow, you can fine-tune the soy bean machine by 0.1 scale if possible. If, unfortunately, you find that the required research is right between the two scales, but the bean grinder does not have an intermediate scale to choose from, then you can consider adjusting the powder strength correction.

After the bean grinder has been adjusted, if you feel that the flavor of the extracted espresso is still lacking, then you need to find out the reasons from other aspects, such as asking your bean supplier whether there is more accurate extraction and water temperature advice, or whether Ristretto is more in line with the characteristics of this bean.