Chestnut hand mill can also make espresso? How to use a hand mill to make an espresso?

It is said that some hand grinders can also be ground very fine and can be used to make espresso. Coincidentally, colleagues have a hand mill that is said to be able to grind Italian style. Today, let's try to use the hand-ground powder to make espresso. What will it taste like?

First of all, let's introduce today's bean grinder-Tamo's chestnut G1S.

This is a bean grinder with a conical knife head, and the particles grinded by the cone knife will be close to granules, resulting in a longer water absorption path of coffee particles and a longer internal contact with water, so the cone knife particles will release less soluble matter at the initial stage, resulting in a low concentration in a short period of time, and at the same time, because the shape is granular, the xylem absorbs less water even under longer extraction time. It is not easy to produce miscellaneous flavor and astringent taste.

The beans used today are our boutique matching. Match it with Colombia and Brazil on a 3:7 scale.

The double-headed powder bowl used by the editor, the amount of powder is 20 grams, the ratio of powder to water is 1:2, the weight of extracted coffee liquid is 40 grams, and the extraction time is controlled within 25-30 seconds. The basic parameters have been determined, and now the most important thing is to choose an appropriate degree of grinding!

Because the Italian grinding powder has no screen to screen, the editor uses the Yang 900N Italian bean grinder for comparison, and the grinding degree of the Yang 900N is 2.

Adjustment grinding

First, tighten the cutter head of the bean grinder, take this grid as the zero scale, one grid backward. The sound of friction between the cutters can be heard when going backwards 1 or 2 frames, so the editor goes back to 3 squares and grinds some beans, which is finer than Yang's 900N grinding, and feels like flour.

The editor thickens the degree of grinding by two squares and goes back five squares. Although it feels a little grainy, it is still very similar to flour. This time, the editor simply goes back nine squares, which feels like Yang's 900N. But it still feels like coarse grains inside the flour! The editor tried to grind 20 grams of beans to make a cup of concentration, but found it difficult to drip.

Go back 13 bars, use this grinding degree to make a cup concentrate, weigh 20 grams of powder, extract 40 grams of coffee liquid, the extraction time is 12 seconds. The concentrated color looks light and the grease is thin. The imported fruit is sour, the nut flavor is weak, and the taste is short. The extraction time is too short and the extraction is not enough, so the grinding degree is a little rough.

The grinding has gone backwards by 11 frames. Weigh 20 grams of powder, extract 40 grams of coffee solution, extraction time is 38 seconds. The concentrated color looks a little black and the grease is thicker. The entrance is bitter and exquisite, and it smells slightly smoky, but the return is obvious. This time the extraction time is a little longer, it is obviously too exquisite, and the grinding degree is too fine.

Retrogression 11 is too thin, retrogression 13 is too thick, so try retrogression 12! Weigh 20 grams, extract 40 grams of coffee solution, extraction time is 27 seconds. The grease color is beautiful yellow, it looks full, the entrance is slightly bitter, but the sour taste is lively, Huigan is sour and sweet, there is a kind of grapefruit, citrus, berry flavor, the flavor is very direct.

Summary

The test found that, in fact, hand grinding can also make espresso, but the flavor is more direct, the level is very rich, but not too clear, there is a direct change from slight bitterness to sour, and then to sweet feeling. And it's easy to have a bitter taste.

The editor thinks that this is mainly because the chestnut hand mill is a cone knife head, while the Italian bean grinder is a flat knife head. The way of grinding beans with cone knife head is mainly by grinding, while the way of grinding beans by flat knife head is mainly by cutting, which is also the reason why there are more ultra-fine powder in the powder ground by cone knife head. In addition, the hand mill is not as stable as the electric mill, so there will be obvious differences in thickness. Therefore, when grinding spaghetti powder by hand, it is recommended to grind it a little thicker in order to reduce the occurrence of blocking the sewer channel due to too much ultra-fine powder.