Coffee knowledge: coffee grinder thickness how to adjust how to adjust the right

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If you want to learn coffee, the first step to avoid is the extraction of espresso, we have heard that a perfect cup of Espresso should have rich aroma, satisfactory body, clean and balanced taste and so on, we have also heard, and want to make a perfect cup of Espresso, need to consider grinding degree, powder amount, milliliter number, extraction pressure, water temperature, extraction time, pressure and so on a series of variables.

grinding process

Step 1: Adjust the dial of the grinder to infinity (considering the wear of the cutter disc in different stores, we are used to adjusting the grinding from the extreme way first). Then put the coffee machine handle on the electronic scale to reset the weight, after receiving the powder, put it on the electronic scale to weigh, target 18 grams of powder, distribute the powder, and use our customary pressure powder (or use a constant powder press). After preheating the brewing head, extract italian concentrate.

The second step: extraction within 8 seconds still did not wait until the first drop of coffee left, then decisively stop extraction, the next step-will be adjusted to 1 large grid (the market general brand of grinder will have a numerical description of the scale, such as we used before the grinding degree is 1 scale, then try 2 scales). Then we weighed another 18g of powder and tried the extraction of concentrated solution. If the obvious over-extraction phenomenon still exists, we decisively stop the extraction, and then adjust the scale to 1 bar, and then try to extract.

Step 3: We begin to test the extraction rate and taste the concentrate. When the concentrate is flowing normally, we prepare a coffee cup and use it to weigh the coffee solution after resetting the weight on the electronic scale. Because we are using 18g powder, according to the extraction standard of espresso coffee, the powder/water ratio is usually controlled in the range of 1:2-1:2.5 (powder/water ratio, that is, the ratio of powder weight to extract weight, if we weigh 18g powder, the target extraction gram weight is between 36g and 45g)

Step 4: After the coffee flow rate begins to normalize, it begins to calibrate the taste. In the extraction time of 20s-25s, can we keep the extraction state within the range of using 18g powder and extracting 36g-45g concentrate? If the concentrated taste has strong charring, bitterness, paste, astringency and miscellaneous feeling, it is excessive extraction. At this time, it is necessary to fine-tune the millstone scale and adjust it to 0.5 grid before testing.

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

Step 6: If the flow rate of concentrated solution extraction is stable and the oil color is normal, it will probably reach the standard value. However, if the flow rate is still a little fast/slow, conditional grinding machine can be 0.1 scale fine adjustment, if, unfortunately, you find that the required grinding degree is exactly between two scales, but the grinding machine has no intermediate scale to choose from, then you can consider adjusting the grinding force correction.