How to adjust the grinding degree of Italian coffee grinder how to adjust the grinding step characteristics of Italian coffee grinding

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1. Fill the ground coffee powder into a "powder bowl" (mostly metal porous filters with a diameter of 58mm or 52mm)

two。 Scrape the coffee powder in the "powder bowl" flat

3. Use the "powder press" to apply a certain pressure to press the coffee powder into pressed powder.

4. Put "powder bowl" into "handle"

5. Turn the "handle" to the "boiling head" and fix it.

6. Turn on the switch to allow hot water to rush through pressed powder under high pressure.

7. The coffee flows out of the diversion port under the handle and into the coffee cup.

This is the whole process of making espresso.

It seems very simple.

So the advantages and disadvantages will be magnified, the differences will be magnified--

The grinding degree of espresso, in terms of the fineness of coffee powder, in the world of espresso, the grinding scale can no longer be quantified by the whole number of 1Magi 2 and 3. The turntable of the grinder that specializes in grinding espresso does not have a grid. It's like digital and analogy. If the turntable of one grid is digital, the bean grinder of Italian coffee is like an analogy, but it may be different if it turns a little bit.

It is also worth mentioning that whether fresh beans are ground or freshly ground can be easily judged from the state of espresso flow, so whether the coffee is fresh or freshly ground and boiled is very important.

In the process of filling, the original loose coffee powder will be compacted and tight, which also means that the gap between the powder and the powder will narrow and the flow channel of the water will become smaller. The water is not easy to pass, which means that the pressure can be maintained, but the same flow rate can be maintained at the same channel size. It may be "very fine powder + light packing" or "fine powder + heavy filling". Although the external flow rate is the same, the degree of extraction is very different-so the scale and pressure channel must be considered at the same time when adjusting the taste!

Grind degree of espresso?

Generally speaking, the pressure of the coffee machine is about 8--9bar. As long as the pressed powder is not compacted enough to resist the pressure of 8--9bar, the coffee can be extracted. In other words, it is possible that the coffee will not flow out-- as long as the powder is fine enough and the pressure is strong enough. Be very careful at this time! If the espresso doesn't flow out or drips slowly, be careful to squeeze your hand open under pressure and you're likely to get scalded or drop the handle.

In addition, when filling, you should pay special attention to whether the surface of pressed powder is smooth or skewed, because high-pressure water will flow to places where it is easy to vent pressure, so if the surface of pressed powder is not filled flat, it is easy to cause water not to flow evenly through the whole pressed powder, and extract uneven, astringent and watery coffee--

To put it simply, 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 by 0.5 grid, and then tested.

If you see the flow rate of the coffee liquid flying during the extraction, you may still be able to get a cup of espresso with a gram weight within the standard extraction range between 36g-45g in about 25s, but the taste is sour and the body is weak, then consider that this cup of coffee should be insufficient in extraction, so adjust the dial to 0.25g. The extraction test of the concentrate was carried out again, and the time was timed with a stopwatch.

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