Coffee review

How much is the impact of the stepless bean grinder on coffee? How to choose bean grinder

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Some people say that compared with hand brewing, Italian concentrated flavor has more variables, such as: water temperature plus or minus 1 degree Celsius, thickness change 0.5 scale, brewing time plus or minus 30 seconds, the height of the hand pot from the filter cup, and so on. Will change the flavor characteristics of the final pot of coffee. What about Italian condensation? The amount of powder is a little more and the thickness is changed a little bit, in the cognition of many people.

Some people say that compared with hand brewing, Italian concentrated flavor has more variables, such as: water temperature plus or minus 1 degree Celsius, thickness change 0.5 scale, brewing time plus or minus 30 seconds, the height of the hand pot from the filter cup, and so on. Will change the flavor characteristics of the final pot of coffee. What about Italian condensation? In the perception of many people, there seems to be no difference in the amount of powder and the change in thickness. In fact, I would like to say that there are many variables of Italian concentration, and the degree of responsibility for adjustment is no less than that of hand flushing.

Recently, I am using EKK43 to do an extraction experiment. As a stepless bean grinder, I used to adjust it according to the line of 0.1, but I will find such a phenomenon. For example: for example, if I use scale 2 to make a cup of Espresso, the flow rate may be too slow and bitter; after changing to 2.1, the flow rate may become faster and the sour taste will increase; at one point, this phenomenon bothers me. Later I tried to adjust only a little bit (it was actually an obsessive-compulsive disorder). For example, can you see the difference between figure 1 and figure 2? Just a little bit.

(figure 1)

(figure 2)

When the change was only so slight, I thought it didn't change much, but the change of Espresso flavor surprised me; just from 1.41to 1.41, the texture of Espresso was obviously different, the obvious texture of 1.41decreased a lot, and the sour taste was greater than 1.41s.

Therefore, Italian enrichment technology is not as simple as imagined, and fine-tuning can make such a big difference. Imagine that there are so many Italian condensed variables that there may be thousands of changes after permutations and combinations, but finding the most stable and best-tasting combination is the spiritual practice of a coffee man, although it may be a long time, but I enjoy it.

(kenny)

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