Coffee grinder calibration adjusts practical parameters of Little Eagle Calibration

Practical parameters of small flying eagle calibration

4 scale (suitable for light taste or reducing the bitterness of deep-baked bean coke)

3-3.5 scale (moderate shade, suitable for light baking, medium baking or medium-deep baking)

2.5 scale (suitable for heavy taste, but not for deep baked beans)

The smaller the scale of the bean grinder is, the finer the grinding is, and the thicker the coffee is. As far as the small flying eagle bean grinder, which is most commonly used by hand, is concerned, the scale of 3: 3.5 is moderate, which is the most suitable for hand flushing. If you adjust it to scale 4, it can also be used for hand-flushing re-roasted beans or shallow medium-roasted coffee beans, but the extraction rate is too low, so there should be psychological preparation for insufficient extraction and too thin taste.

Hand flushing with 3 scales is the safest, and is suitable for light, medium and deep baked popular tastes, but deep baked beans may be too bitter if they are hand washed at 3 scales. If you adjust the half-scale to 2.5 scale, the extraction rate will be about 0.5%-1.5% higher than the 3 scale, the amplitude is very large, the room for tolerance for mistakes becomes smaller, the water temperature is too high or the extraction time is too long, and it is easy to flush out bad coffee with a slight error.

But some heavy-flavored coffee lovers like light roasted, medium-roasted and medium-deep roasted coffee with about 2.5 hands, because the sense of stickiness and smoothness is better than that of 3 scales, and the aftertaste is far-reaching. Deep baked beans entering the dense stage of the second explosion had better not be hand-flushed at 2.5 scale, and the failure rate is very high.

Deep-roasted coffee has a higher extraction rate and should be ground slightly, but unless you like sour taste, such as serving shallow roasted Geisha Panama or Kenya at a scale of 2.5, it is easy to extract more solute and become more sour. If you like shallow baking but are afraid of too sour mouth, it is suggested that you can adjust a bit thicker to 3.5 degrees to inhibit the dissolution of acid. In addition to looking at the degree of roasting, it is more important to understand the characteristics of coffee beans. It is difficult to have a consistent degree of grinding for brewing coffee.