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Introduction to scale adjustment of coffee grinder

Published: 2024-09-17 Author: World Gafei
Last Updated: 2024/09/17, Coffee grinder scale adjustment introduction to determine the direction of adjustment you need (finer or thicker). Make sure there are enough coffee beans in the warehouse, and the valve between the warehouse and the sharpening knife is opened so that the coffee beans can fall smoothly into the grinding area. Turn on the grinder for 10 seconds and discard the coffee powder (these are coffee powders that have not been adjusted). Use the coffee powder obtained

Introduction to scale adjustment of coffee grinder

Determine the direction of adjustment you need (finer or thicker). Make sure there are enough coffee beans in the warehouse, and the valve between the warehouse and the sharpening knife is opened so that the coffee beans can fall smoothly into the grinding area.

Turn on the grinder for 10 seconds and discard the coffee powder (these are coffee powders that have not been adjusted).

Use the coffee powder to make a cup of coffee to ensure the accuracy of the steps of serving, flattening and pressing powder. Test the quality of the coffee and the extraction time. Constantly adjust the dial to make the powder reach a perfect thickness. In general, the distance between the correct weight, flattened and powdered pressed powder and the outlet should be 5-6 mm. If the height of pressed powder is not in this range, you should try to adjust the powder output of the bean mill (that is, grinding and pulverizing time). When adjusting the amount of powder, the range of each adjustment should be between 0.2 and 0.3 seconds. After each adjustment, you need to re-test the quality of coffee. When adjusting the electronic bean grinder, we should first grasp the relationship between the amount of powder and the degree of grinding. Thinking that these two variables change with the change of one variable, we need to constantly adjust the test in order to achieve the best results.

You can judge it this way, for example, if you flush it by hand, the recommended medium scale is as thick as sugar, and if you rush out with obvious astringency or excessive extraction, it may be finer or slower, you can try to make it thicker, but because there are too many variables, you can only move one variable each time, that is, you adjust the technique, the speed of water injection, the number of circles, the size of the water column, and the thickness of the powder. Temperature and other variables, but can only change one, if it is more obvious miscellaneous bitterness, you can first consider the powder thickness.

If you try it a few more times, you can feel your own suitable scale. Remember that fine is a sense of over-abstraction, rough is a sense of mediocrity, and everyone's scale will not be the same.

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