Is it necessary to start daily research? what's the use?

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With the popularity of the third wave of boutique coffee, there are more and more professional coffee lovers who can clearly tell the difference between sun treatment and water washing treatment. some people can even easily tell the difference in the taste of coffee between today and yesterday. This may not be because customers are becoming more and more professional, but because they are sensitive and observant.

So in the cafe, when the coffee produced for several days changes, the question of whether to grind every day arises.

# Why do you want to grind?

The flavor of coffee beans will change with the condition and time of storage space, and the wear degree of bean grinder blade will become more and more serious with time.

Sometimes we find that when the same grinding degree is applied to fresh coffee beans, it is easy to over-extract, but the coffee beans stored after grinding and opening bags for 7 days can indeed stimulate a distinctive flavor.

So sometimes, the problem is not in the coffee beans, but in your grinding scale.

First, taking into account the changes in external environmental factors, climate (possible factors such as pressure, humidity, temperature) have an impact on the production of Italian coffee; second, even if the flavor of a single coffee will change a little from time to time, the flavor will also change from prosperity to decline, so to have a certain adjustment to the operation, grinding must be a necessary step.

# what is the adjustment of grinding?

The variable we adjust when grinding is the distance between the blades in the bean grinder: the finer the grinding degree means that the smaller the distance between the blade and the blade, the coffee beans will be ground into smaller particles, and the finer the particles are, the tighter and tighter the particles will be. the flow of water is more difficult to pass through, thus greatly prolonging the extraction time. On the other hand, the roughness of grinding means that the distance between the blades becomes larger, the grinding particles become rougher, the water flow is easier to pass through, and the extraction time is faster.

# so how to grind it?

First of all, make sure that there are enough coffee beans in the warehouse, and the valve between the warehouse and the grinding knife is opened so that the coffee beans can fall into the grinding area smoothly. Then use the parameters you are used to (usually use 13015g coffee powder to make 30ml coffee liquid in 25-230s) to extract a concentrated portion, be sure to remember the parameters you use, including powder weight, powder pressure channel, extraction time.

Take notes on the state of coffee extraction in the taste. Pay attention to the taste: whether there is a sharp acidity or bitterness-if it is sour, it means insufficient extraction, and if it is unbearable, it means bitter. Record the extraction: if the concentration can not be extracted normally, the grinding degree will be thickened if the flow rate is too slow, and vice versa. The longer the coffee beans are put, the finer the scale of the grinder will be. Of course, in the process of extraction, we will mainly look at the flow rate of coffee extraction, and there are three factors to control the flow rate, such as powder quantity, pressing powder, grinding degree and so on. To be in these parameters, slowly exclude.

When you normally extract a concentrated portion, taste it first: if the concentrated taste is like tablets or wood or is too bitter, you need to slightly thicken the grinding degree; if the concentrated taste is too irritating or sharp, you need to fine-tune the grinding degree.

To get a perfect concentration, you need to repeat the above steps over and over again: mix, extract, drink, mix, extract, drink.

There are two better ways to adjust: one is to fix the amount of powder and adjust the thickness, while the other is to fix the thickness and adjust the amount of powder. Because, adjusting the grinding thickness bias belongs to coarse adjustment, while changing the powder amount bias belongs to fine adjustment, and in the daily routine of cafes, perhaps the second method will be faster and more effective. Because the climate impact will not be too great, in fact, only minor adjustments are needed, but the really effective methods and habits depend on the coffee shop's requirements for coffee taste and quality, as well as the technical level of baristas.

You may sometimes think: I have overcome all kinds of difficulties and adjusted a good hand to grind, but what I face every day is not a coffee practitioner with a tricky taste, the guests may not be able to drink it, and the difference between the coffee produced, the hard grinding has not achieved its due value, you may think-what am I doing with that effort?

However, every time a customer smiles at you and says, "your cup of coffee is delicious!" You will still be full of sunshine in your heart and be a barista who silently defends the quality of every cup of coffee.

In fact, daily grinding is also an exercise for baristas' skills and mentality. for a good barista, he needs to set very strict standards for himself. after all, every small detail change in the bean grinder will have a great impact on the overall quality of coffee.