The cloth powder and pressing powder from the bean grinder flatten the coffee powder in the powder bowl with a hammer.

First of all, the flour from the bean grinder.

The powder ground by the ideal bean grinder should be micro-particles of fixed size, and to achieve a certain fineness, evenly placed in the powder bowl of the coffee machine handle, because the density is consistent, when the water pressure of the brewing head is evenly distributed throughout the cake, so that the pressure obtained is stable.

But in fact it is difficult to do this, thousands of pieces of grinder powder in the particles will still have differences, and there will be some very fine coffee powder (residual powder), resulting in the powder bowl coffee powder density to be completely consistent is very difficult.

A good grinder produces more uniform powder and less residual powder.

Poor bean grinder does not say, even a certain fineness can not be reached, the density is completely uneven, resulting in the pressure on the cake is very uneven, not to mention can not be stable at 9bar pressure.

Bean grinder will not be introduced, if you want to introduce it, it will be a big one. Open another post in the future

Grinding bean machine is basically a penny of goods, personally think that the price of grinding bean machine 1800 yuan, basically can be used.

A $100 or $200 bean grinder doesn't work on an espresso machine, so save it for packaged beans.

And then there's coffee making.

Good coffee machines, good grinders, good technology.

The most basic techniques are powder spreading and pressing.

Cloth powder: evenly distribute the coffee powder in the powder bowl of the coffee handle, for the same reason as mentioned above, if the powder in the powder bowl is more and less, the final pressure is uneven.

Pressure powder: use a powder hammer to flatten the coffee powder in the powder bowl to make its density relatively uniform. If you press hard, the powder in the final powder bowl will be high and low, which will also lead to uneven pressure.

The influence of technology varies greatly between good and bad machines. The better the machine, the less affected it is by technology. The worse the machine, the more affected it is by technology.

Because when I started playing coffee, I was also fooled by Taobao. I bought a toy machine called 15bar. Later, I found that I couldn't play it. I took a thermometer to measure it. The temperature deviation was above 10 degrees.

Later, because I wanted to pursue what I thought was cost-effective, I thought technology could make up for the defects in the equipment. I bought Delong's small boiler machine and mistakenly equipped it with a 600-pound bean grinder. The coffee that came out also had thick grease. It looked like it was a real thing. I went to a friend's coffee shop and used his commercial grinder and tens of thousands of commercial coffee machines. I didn't use their 30-pound beans to make a cup of coffee. Explode your own toy machine and get over 100 1-pound beans for coffee. Only then did he realize that he was wrong.

I honestly bought Oscars and a bean grinder worth more than 4000 yuan.

It's only now that I can really get in the door.

In fact, there are many technical requirements, in terms of temperature influence, the coffee cup must be warm, otherwise the temperature of coffee to the cup drops rapidly, which easily leads to coffee acid. After the coffee machine is turned on, although the good coffee machine pipes will automatically warm up to the brewing head, it is still necessary to put hot water once to let them temperature up, and the temperature will be more stable when making coffee, which will be more obvious in winter. A lot of veterans put water twice when they play with those little boiler machines.

There are also some other technical requirements, such as fixing the amount of powder (double, 14 or 15g, single serving is 9-10g), etc., which will not be described here.

Some people may ask technology is too troublesome, coffee machine and grinder buy a little bit can ignore this problem?

Unfortunately, no. Otherwise Starbucks wouldn't have switched from their premium semiautomatic coffee machines to fully automatic coffee machines. Starbucks is considering that their baristas are of different standards, and they have opened so many stores. Some of the baristas do well, while others do not, which affects their reputation. Therefore, except for their black apron store, there are semi-automatic coffee machines, and the others are all fully automatic.