How to accurately control the amount of coffee powder? More powder and less filling have a great influence on the strength and strength.

To make the coffee delicious and stable, in addition to our continuous CUPPING, a more important reason is our post-CUPPING data, such as powder quantity control.

You know, in the process of making coffee, the control of the amount of powder is very important, whether it is Italian coffee or filter coffee with traditional utensils. It is said that a difference of 0.5g in powder is enough to change the taste of two cups of coffee. It is enough to see that it is necessary to accurately control the amount of powder.

The following is the analysis of powder quantity control according to two kinds of coffee production principles:

First, the control of the amount of coffee powder made by traditional utensils: for example, the coffee produced by the instruments such as French presser, mocha pot, siphon pot, electric drip filter, manual brewing and so on can be controlled by electronic weighing. We use the same apparatus, the same grinder, the same kind of coffee beans, so the final flour output of the coffee beans we weigh each time is also certain, so we can use this way to control the powder quantity of traditional appliances. At present, when Chen Lei uses traditional utensils to make coffee, he will weigh and control the amount of powder and water.

Second, coffee machine production of Italian coffee powder control: if it is a fully automatic coffee machine, we do not need powder control, after all, most automatic coffee machines can control the amount of powder only by grinding beans.

If it is a semi-automatic coffee machine, then powder control is relatively troublesome, after all, powder control plays an important role in the whole process of espresso. It requires not only skill, but also a lot of control practice.

Source: Zhiyu Coffee