Description of Flavor of coarse and Fine Coffee calibrated by Italian Bean Mill introduction of Variety producing area by Taste treatment

Description of Flavor of coarse and Fine Coffee calibrated by Italian Bean Mill introduction of Variety producing area by Taste treatment

The most difficult part of adjusting the electronic bean grinder is that when you adjust the grinding parameters, the distance between the knives will change accordingly, and the change of this distance will directly affect the powder output of the bean grinder, that is, the grinding and pulverizing time. If you want to make the grinding degree finer, the distance between the sharpening knives will become closer, and there will be fewer coffee beans passing through the sharpening knife at the same time. On the contrary, the distance between the sharpening knife becomes larger, and the coffee beans that pass through the sharpening knife will become more at the same time. 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 flour, the range of each adjustment should be between 0.2 and 0.3 seconds, after each adjustment, you need to recheck the quality of the coffee. The ordinary electronic bean grinder will adjust the grinding and milling time of the bean mill according to the pre-set amount of flour (please note that the amount of flour is adjusted by the mill according to time rather than weight). If you are not satisfied with the quality of the coffee, the first thing you need to do is to determine whether there is a problem with the amount of powder or the degree of grinding. the debugging of the electronic bean grinder mainly focuses on two variables, the amount of powder and the degree of grinding. These two variables are mutual, and if you change one of them, the other will also change.

Specific operation steps

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. The traditional method of making espresso (Ristretto) uses a water / flour ratio of 1:1 (i.e. 18 grams of coffee powder is used to make 18 grams of coffee) or 1:2 (i.e. 18 grams of coffee powder is used to make 36 grams of coffee), while a regular espresso uses a water / powder ratio of 1:2 (i.e., "Normale"). Test the quality of the coffee and the extraction time. Constantly adjust the dial to make the powder reach a perfect thickness.