Description of the Flavor of Italian Coffee Mill scale introduction to the taste characteristics of the regional treatment method of Italian coffee

Description of the Flavor of Italian Coffee Mill scale introduction to the taste characteristics of the regional treatment method of Italian coffee

The scale is just a reference, different brands have different grinding scales, and the performance of the same model bean grinder of the same brand under the same scale is not exactly the same. it is better to understand it this way: the scale just tells you which direction is thick and which is fine. when you find a suitable powder thickness, the role of the scale will show a little bit. The premise is that you only have this bean grinder, and you can't change the bean grinder, the amount of powder is the same, and the strength of the powder can't be changed. Remember a little trick: when you find the right powder thickness, twist it or pinch it with your hand from time to time. Use your body to feel the thickness and write it down as much as possible, so that even if you change the bean grinder, you don't have to rely on the scale alone. If you pinch it with your hand, it's obviously thick, so adjust it. Can greatly improve efficiency I can tell you how many grams of powder I use, but that is for my beans, my bean grinder, my powder thickness, my powder strength, these links are closely linked and can have a direct impact, when changing one of them, the rest have to be changed. In principle, we load more coarse powder and less fine powder, of course, you can fix what you think is the ideal amount of powder, because the powder quantity and scale are relatively controllable (compare the numerical value, the scale is how much, the amount of powder is a few grams) for example, I am used to using 9g for a single serving and 18g for a double portion.

Grinding thickness, electric to commonly used little flying eagle and small flying horse is more common, it is a relative standard, each is not each, the grinding degree of each bean grinder is different, hand 4-5 degrees (depending on the powder thickness is different) law pressure 5 degrees, the same type of bean grinder in the same factory can not take the scale as the standard, the French kettle is generally 10g per person, it should be easier to find on the adjusting plate. Add 8-10g for each additional cup of 12-15g per person, which can be fine-tuned according to the condition of your machine. In general, 8-10g powder is used in a single bowl of espresso, the strength of the powder and the freshness of coffee beans, the wear degree of the grinding plate of the bean grinder are different, and the degree of baking can be said to be a variable within a certain range. The bean grinder used by the Italian coffee machine has to be fine-tuned every day, and the mocha pot can fill the powder trough to 89 minutes full, siphon generally 10-12g per person, and there will be a median on the Italian bean grinder. Double bowls usually use 14-16g. The temperature of the water at which coffee is made. Other brewing methods do not need to use Italian bean grinder. Powder quantity, manual most of them have no scale.

The overall composition and density of different varieties of beans in different producing areas are different, and different baking degrees will also cause differences in hardness, resulting in changes in grinding speed and particle size, so that before the bean powder thickness scale, powder quantity, powder pressing strength appears to be a little weak, just like you can't put your wife's shoes on your feet. So many foreign restaurants will give fixed beans with a fixed bean grinder, in order to ensure the stability of its grinding effect as far as possible, but also this point, I think it can most increase the stability, when you use the same kind of beans, find the scale, determine the amount of powder, with a force that you think is more comfortable to press powder, if you can make a decent cup of esp, then it is basically done. The reason why it is said that the powder pressing strength adjustment can increase stability, because the scale and powder loading, as well as the beans themselves will have a certain small error due to the environment. In most cases, this error can be improved by the weight of pressing powder to achieve a stable extraction effect. 4. Why does the influence of beans become different when changing beans? Is it bad for beans?