How to choose a bean grinder? The choice of grinding scale affects the flavor of coffee.

When you officially enter the coffee circle, what you are most interested in is a variety of coffee equipment. But as I learned more about coffee, I gradually set my sights on one kind of equipment, which is the coffee grinder.

Over the years, I have used a number of bean grinders, each of which is more high-end and professional than the previous one. Today I would like to share with you different kinds of bean grinders and the evolution of bean grinders.

Let's start with a simple bean grinder. Have you all seen the blender used to grind spices in the restaurant? Yes, this is the simplest and most direct way to grind coffee beans. The coffee beans are thrown into a blender and chopped by a blade to form a smaller coffee powder. Today, many coffee machines still use this simple way to grind coffee, of course, the coffee shop does not use an ordinary blender, but a processed and improved blade grinder.

The next one is the common bean grinder in the coffee shop. Remember the machine with the transparent jar behind the bar? Yes, this is the commercial bean grinder. The transparent jar above is called "bean warehouse". This kind of bean grinder is divided into manual and automatic, in which the automatic pulverizer can control the amount of powder according to the grinding time.

Think about what sounds you hear most in a coffee shop? Apart from the bawling of milk, the most common thing you hear is the clatter of powder. Baristas need to pick the powder before making each cup of coffee to let the fresh coffee powder into the handle. In my opinion, manual powder plucking is completely out of date for the following reasons: coffee has developed rapidly over the past few decades, with boutique coffee and the "third wave of coffee" coming one after another. Especially for those in the industry who are involved in the "third wave of coffee", coffee is no longer an ordinary commodity, but has become an exquisite ingredient such as red wine.

Although manual pulverization is still common (I don't rule out the possibility that some bosses buy old-fashioned manual pulverizer to save money, in my opinion, these people don't take coffee seriously at all! ), I still believe that the opportunity of grinding beans by hand is gradually fading out of the stage of history. Imagine that if baristas who make the perfect coffee with a manual pulverizing and grinding mechanism can save time and devote more energy to improving other aspects of coffee production, the quality of coffee will certainly be able to take it to the next level! Therefore, I think more and more coffee shops will begin to accept and use automatic flour grinders in the future, which will definitely make the quality of coffee more perfect and more constant!

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