Solution to common problems in coffee grinder: introduction to the treatment of no powder left in the powder bin of the bean grinder

Treatment of no powder left in powder bin

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.