Italian coffee grinder scale-Italian espresso powder thickness

Italian coffee grinder scale-Italian espresso powder thickness

HGone is a brand founded by opera musicians and freelance film visual effects artists from San Francisco. HGone grinder is their first product. As two laymen from the outside world, they should go so far as to make a bean grinder, a professional appliance in the coffee industry. I think their confidence and courage are really admirable. And as soon as HGone was launched, it generated a wide range of heated discussion in the industry and amateurs. Also with its workmanship, price, easily reached the top of the hand bean grinder king status. I hope they will have other more interesting works in the future.

Bean grinders are often directly ignored in coffee recruits! This is a really sad fact! Many novices buy coffee powder directly in the supermarket. But friends with a little common sense will know that the shelf life of coffee after roasting is very short. It is generally recommended that freshly baked beans should be drunk within 1 month! Because in a month's time, the elements in the beans that can bring you the ultimate flavor will be quickly lost. Coffee ground into powder oxidizes faster because of its larger contact area with air. Generally speaking, 15 minutes after grinding is enough to turn the original boutique coffee into waste. That's why some people or merchants always advertise that our coffee is freshly ground coffee! Although sometimes those merchants themselves do not understand why they want to grind!

Some friends here will say, as long as it is not grinding right now!? I bought a few dozen yuan of spiral bean grinder on Taobao and now I can OK it. In fact, as long as your beans are good enough and fresh enough, it must be much better than buying coffee powder directly to brew and extract! But you still waste coffee beans! A spiral bean chopper (we call it a bean chopper because this machine crushes beans by chopping rather than grinding) not only can't process coffee beans into uniform coffee powder, but also generates a lot of heat in the process of chopping. Coffee powder accelerates the oxidation process when heated. The flavor will also be taken away! In addition, under the first principle of successful extraction of boutique coffee (uniform extraction), because the coffee powder particles chopped by the chopping machine are coarse and fine, it will also lead to the failure of coffee extraction! The most direct is excessive extraction, or insufficient extraction! The coffee with insufficient extraction will be sour and astringent, and the coffee with excessive extraction will be too bitter!

If you don't understand, a simple example is fried sour and spicy shredded potatoes. If some of the shredded potatoes you cut are thick and thin, then you will find that the thick ones are still raw when you stir-fry the fine ones and put them into the pan. But if you stir-fry the coarse ones, the fine ones will be fried into mashed potatoes! So a good bean grinder is the first product for good baristas in the field of boutique coffee, rather than coffee machines or other extraction tools! This is why the price of bean grinders with excellent performance can be tens of thousands of reasons!

The coffee machine can not take the scale as the standard, according to the condition of your machine, the strength of the powder and the freshness of the coffee beans, the wear degree of the grinding plate of the bean grinder should be different. The bean grinder used by the Italian coffee machine has to be fine-tuned every day. Generally, there will be a median on the Italian bean grinder, which can be regarded as a relative standard, which can be fine-tuned as needed, and it should be easier to find on the adjustment plate. To make espresso, we usually use 8-10 g powder for single bowl and 14-16 g for double bowl. Other brewing methods do not need to use Italian bean grinder, manual most do not have scale, electric to commonly used little eagle little flying horse is more common, siphon pot is generally 3 degrees, hand 4-5 degrees (depending on the powder thickness of some differences) method pressure 5 degrees, mocha pot 2 degrees, but the relative value should be adjusted according to their own habits and bean grinder conditions. The amount of powder, siphon 10-12g per person, hand flush 12-15g per person plus 8-10g for each additional cup, Mocha pot to fill the powder trough to 89 minutes, French kettle generally 10g per person. The water temperature, grinding thickness, brewing time and powder amount of coffee can be said to be variables in a certain range. Each quantity has a certain controllable space, but when each quantity changes, the other quantities have to change accordingly, so if you really want to master brewing skills, you can only rely on experience, and you can't become a barista according to this formula.