Bean grinder thickness scale-hario hand bean mill thickness

Bean grinder thickness scale-hario hand grinder thickness

The brands of the mill are different, and the thickness of the powder ground by the same scale marked by each brand of mill is different, which can only be adjusted from your brewing method. At the same brewing temperature, the extraction time can be longer if the powder is coarser, and the extraction time can be shorter if the powder is finer. Basically, regardless of the variety, siphon, hand brewed fine sugar size coffee powder is more appropriate, semi-automatic Italian machine needs to grind to flour coffee powder brand is different, each brand of mill identified by the same scale ground powder thickness is not the same, can only be adjusted from your brewing method. At the same brewing temperature, the extraction time can be longer if the powder is coarser, and the extraction time can be shorter if the powder is finer. Basically speaking, regardless of the variety, siphon, hand-brewed fine granulated sugar size coffee powder is more appropriate, semi-automatic Italian machine is required to grind to flour coffee powder.

If you are satisfied with my answer, I hope you don't skimp on a "useful" one. For example, on the hand punch, the suggested medium scale is slightly coarse like sugar. If you rush out obvious mixed astringency or over-extraction, it may be fine powder. The technique is slow. You can try to adjust it coarser. However, because there are too many variables, it is really impossible to explain clearly. Therefore, you can only move one variable every time you adjust it. That is, when you appear over-extraction, you adjust the technique, water injection speed, number of circles, water column size, powder thickness. Temperature and other variables, but can only change one, if it is more obvious miscellaneous bitter can first consider powder thickness.

Try this a few times and you can feel the scale that suits you. Remember that fine is over-extraction, coarse is flat-pan, everyone's scale will not be the same. The thickness of a single item is a variable. Everyone uses different scales. Not only are the scales different due to different machines, but also the extraction methods affect it.

For example, if you make a hand punch, the scale is a variable, the speed of the punch, the technique, the temperature, the baking degree of the beans, these are all variables, as long as I am different from one of you, then the scale has no meaning, the result is different.

Electric to commonly used small flying eagle small pegasus is more common, siphon pot is generally 3 degrees, hand flushing 4-5 degrees (according to the amount of powder different thickness some differences) law pressure 5 degrees, mocha pot 2 degrees, but the relative value should be adjusted according to their own habits and grinding machine conditions. Powder amount, siphon generally a person 10-12g, hand flushing a person 12-15g each increase in a cup plus 8-10g, mocha pot powder tank filled to eight or nine minutes full can be, method pressure pot generally 10 g per person. Each quantity has a certain adjustable space, but after each quantity changes, other quantities will also change, so if you really want to master brewing skills, you can only rely on experience accumulation, and it is impossible to become a barista according to this formula.