The basic difference of bean grinder-the correct use and cleaning of Italian bean grinder

For many people who are new to coffee, the bean grinder is the first step to understand, and to choose a hand grinder or an electric bean grinder? Do you use a different grinder for Italian coffee beans and single beans? There is also an Italian bean grinder how to use and how to clean it? Let's explain it:

Which is better, hand grinder or electric grinder?

There are four differences in this:

1. The uniformity of particles and uneven particles will lead to uneven extraction.

At this point, manual is not as good as electric, and uneven manual force will result in insufficient particle uniformity.

two。 Temperature, high temperature will cause the aroma of coffee powder to dissipate.

No matter what kind of bean grinder is used to grind beans, heat will be generated during use, which will volatilize the aroma of coffee powder. For a small amount (10-20g) of coffee beans, the heat generated by hand grinding is negligible. If it is a 1kg bean, you can imagine the heat generated by hand grinding, while the heat generated by electric grinding is more balanced and dissipates heat faster than manual equipment.

3: the thickness of the particles

Different extraction methods have to correspond to different particle sizes in order to make the best coffee. Turkish style, for example, needs the finest grinding because it is unfiltered and brewed directly in water. But the filter pressure requires coarse particles.

4: grinding capacity

Manual is not suitable for commercial use, but it is also very interesting to use manual in your spare time.

Why do Italian beans and single beans use different grinders?

It should be said that the bean grinder is mainly the difference between the grinding wheel, that is, the size of the coffee powder that can be ground, and the single coffee usually uses siphon or drip filtration, so it does not need to be ground too fine, and it does not matter if the grinding is not very uniform. Italian coffee needs to be ground evenly, and this fineness is required, which is the most basic difference.

How to operate the grinder of Italian coffee beans and how to clean it correctly?

The special bean grinder for Italian coffee machine is a very important equipment for making Italian coffee, which plays an important role in controlling flow and flow rate in the law of "4m". There are different opinions on the use of the special bean grinder for Italian coffee machine, and each has its own reasons. I like to use the bean grinder by means of grinding time control.

Let's first take a look at some of the basic factors for making a cup of espresso doppio, and through the setting of these factors, establish a prerequisite for writing this article. I like to extract 60ml's espresso doppio in 25 seconds with about 14g of coffee powder.

To achieve this goal, I need to consider many conditions, such as filling strength, powder loading, extraction water pressure, water temperature, freshness of coffee beans, bean properties and so on. This condition is very troublesome to consider, and I am a person who is afraid of trouble, so most of the time, I often consider the adjustment of grinding degree most, through the adjustment of grinding degree to achieve the requirements of espresso doppio in time and quantity. Now assuming that all the prerequisites have been established, I have passed the test and have successfully achieved the requirements of espresso doppio in terms of extraction time and quantity.

Next I have to solve a problem, that is to make a cup of espresso double, grinding only the amount of powder I need, but there is no powder left in the powder bin of the bean grinder.

To solve this problem, we must first agree with a theory, that is, after coffee beans are ground into powder, the surface area in contact with air increases, which accelerates the oxidation of coffee powder and the volatilization of coffee aromatic substances. Therefore, I strongly do not advocate the practice of pre-grinding powder in the powder bin of the bean grinder. I think we should grind the coffee beans before making each cup of coffee and contact the powder with water as quickly as possible to maximize the aroma of the coffee.

With this understanding, I would like to talk about how to achieve the goal of not leaving powder in the powder bin of the bean grinder.

There are three other grinding methods on the market, which I don't quite agree with. The first is to keep a large amount of powder in the powder bin at any time; the second is to prepare the residual powder to be ready for the next cup; and the third is to move the handle of the quantifier while grinding the powder. These three techniques are very common, but I don't think they are scientific. The first kind and the second kind of coffee powder are ground in advance, and the coffee powder is exposed to the air, which is obviously contrary to my point of view. Although the third kind can achieve the purpose of no powder left in the powder bin, it is very harmful to the component device of the bean grinder and will have an impact on the service life of the bean grinder.

I use the method of calculating the grinding speed of the bean grinder and visual observation to control the amount of grinding, that is, how much powder I need, just the amount of time needed. In this way, the powder bin of the bean grinder can be emptied to the maximum extent, the number of times of poking the handle of the component machine can be reduced, and the component system of the bean grinder can be better protected.

The specific steps are:

1. 1. Put a handful of filled powder in the handle.

2, 2, will divide the powder in the hand in the bean grinder component grid, observe how many component lattice it occupies (note: there is no adjustment to the powder quantity of each grid).

3, 3. Empty the powder bin.

4. 4. Start grinding and timing, dial the handle of the quantifier when one frame is full, and count how long it will take to grind one frame.

5. One more frame is full and then dial the handle of the quantifier.

6. The bean grinder I operate does not adjust the powder quantity of the dispenser, so it still needs to grind a small half of the powder.

7. The grinding is finished and the timing is over.

After doing this, there are the following advantages: first, when you are very busy, you can turn on the bean grinder to calculate the time while doing other things. Second, we can directly use the visual method to grind out the desired amount of powder, for example, I only need to dial the component device for 6 times to make espresso double, which can accurately realize the grinding of espresso double, and there is no powder left in the powder bin.

Cleaning of bean grinder:

You must make sure that there is no residual coffee powder or beans in your bean grinder. If you find that there are still coffee beans in the grinding gear, you can remove the bean barn, cover the interface between the bean warehouse and the grinding gear, and turn on the switch to clean up the coffee beans left in the coffee mill. If you think there is coffee powder left in the coffee mill, you can open the control panel and take a closer look at the inside of the bean grinder. A 100% clean coffee mill must ensure that there is no coffee powder left in the powder trough. You can also wipe the funnel-shaped meter with a dry cloth. Only by doing the above steps can you ensure that your coffee is ground neatly and neatly, and avoid the coffee beans or coffee powder left in the coffee mill from affecting the taste of the coffee.