Grinding of coffee beans: grinding, grinding, mortar grinding
1. Grinding:
It uses two rotating parts to squeeze and crush coffee beans. The abrasive member may be disc shaped or conical. Cone machines are less noisy and less likely to jam. The ground method produces coffee grounds that are more uniform and have a more consistent flavor when cooked. The conical disc design reduces the required rotational speed, typically below 500 rpm. The slower the grinding speed, the less heat generated by friction, so the aroma of coffee is not easy to lose. By adjusting the grinding parameters, the cone grinder can be used for a variety of coffee preparations. A better machine can grind the fine powder needed for Turkish coffee. Disc grinders generally rotate at higher speeds and generate more heat; however, they are versatile, economical and practical, and can be used for most household coffee preparations.
2. Polishing:
Most modern machines actually shred coffee beans at high speeds of 20,000 to 30,000 rpm (some simply use a beater). This type of blade sander has a longer life expectancy; however, the heat accumulated in the grinding and the size of the coffee powder produced are uneven, making it difficult to produce quality drinks. This type of sander can theoretically only be used for drip coffee pots. They produce dust that clogs filters in espresso and French press machines.
3. Mortar mill:
If you can't find good grinding equipment, all you can do is use a pestle and a mortar to enjoy the fun of labor slowly.
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