How many days can the shelf life of Italian coffee be stored after grinding scale?

How many days can the shelf life of Italian coffee be stored after grinding

Scale is only a reference, different brands of different grinding scales are not the same, the same brand of the same model of grinding machine in the same scale performance is not exactly the same, or this understanding is better: scale just tells you which direction is thick which direction is fine, when you find a suitable powder thickness, the role of the scale is slightly displayed. The premise is that only your bean grinder, and can not change the beans, the amount of powder unchanged, the intensity of the powder can not be changed. I can tell you how many grams of flour I use, but that's for my beans, my grinder, my flour thickness, my crushing strength, and these are all closely linked and have a direct impact, and when you change one of them, you have to change the others. In principle, we install more coarse powder and less fine powder. Of course, you can fix a powder amount that you think is ideal, because the powder amount and scale are relatively controllable. For example, I used to use 9g for a single serving, and 18g for a double serving. This is the biggest variable, because our body is not an instrument, and the strength of the powder is based on the feel. For novices, there is no feel. Only the force is small. Even if it is a veteran on the bar, the first two cups of the day are also to find the feeling of strength, because we may be because of the physical condition of the day or even the mood directly affects the exertion of strength.

But also this point, I think the most can increase stability, when you use the same kind of beans, find a good scale, determine the amount of powder, with a force that you think is more comfortable, if you can make a decent esp, then basically done. The reason why the powder pressure can be adjusted to increase stability is that the scale and powder loading amount, as well as the beans themselves, will produce certain small errors due to the environment. In most cases, this error can be improved by the weight of the powder to achieve a stable extraction effect.

Before using the electronic scale to measure the total weight of coffee, you need to put the coffee cup on the scale and then reset it. You also need a stopwatch to measure the extraction time. If your coffee maker comes with a stopwatch, that's great. You can also find a dedicated timer to measure the extraction time to start extracting coffee. If your coffee cup doesn't have a scale, you'll need to measure the total weight of the coffee (28-32g). Weighing can help you determine whether coffee extraction is fast or slow, which is much more accurate than seeing the coffee flow rate. That's not to say visual cues are useless, but at least the numbers don't lie to you-and if you're using graduated coffee cups, that's great. But you still need to measure the total weight of the coffee to better determine if the grinder needs to be recalibrated. If you use an automatic portioning machine, you will have a margin of error of about 3g in the total weight of your coffee. Since the graduation on the cup helps you determine the liquid volume of coffee, you need to spend more effort measuring the extraction time of coffee.

Let me tell you how important this data is. Every time we adjust the coarseness of the grinder by +/-1 scale, the extraction time of coffee will vary by 4-5 seconds, and the total weight of coffee will also have an error of 10g.

Since we are using a large grinder, the above changes may not be as noticeable on small grinders. But it's enough to show how important data is to debug a bean grinder.