Is it better to adjust the scale of the coffee grinder 2 or 3?

Is it better to adjust the scale of the coffee grinder 2 or 3?

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 only your bean grinder, and can not change the beans, the amount of powder does not change, the strength of the powder can not 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, feel it with your body and write it down as much as possible, so that even if you change the bean grinder, you don't have to rely solely on the scale to judge. If you pinch it with your hand, it will be obviously thicker, and it can greatly improve the efficiency.

When it comes to measuring the extraction degree of coffee, there are a variety of theories in the industry. In general, the first drop of coffee from the handle should be between 4 and 6 seconds, with a texture like melted chocolate dripping on the back of a spoon. The standard extraction rate should be 25-30 milliliters of coffee every 25-30 seconds.

If the extraction time of coffee is less than 25 seconds, the degree of grinding of coffee powder is too coarse, the speed of water passing through coffee powder is too fast, and you need to adjust the bean grinder to make the grinding degree finer. If the extraction time is more than 35 seconds, the degree of grinding of the coffee powder is too fine, the speed of water passing through the coffee powder is too slow, and you need to adjust the bean grinder to make the grinding a little thicker. If you are not satisfied with the quality of a cup of coffee, before adjusting the bean grinder, the first thing you should do is to make a new cup of coffee with the same degree of grinded coffee powder, this time you should focus on improving your serving, smoothing and crushing techniques. because all of the above steps may lead to excessive or inadequate extraction of coffee. If you are not satisfied with the quality of the coffee while ensuring the accuracy of the above steps, then you need to adjust the parameters of your bean grinder, the acceleration of the flow speed is due to the widening gap between the particles.

Therefore, the key to finding the correct degree of grinding is balance. First of all, you have to make sure that the texture of the coffee powder is roughly up to the requirements. It feels similar to the powder, but has a slightly grainy feel after crushing. If the coffee powder feels too soft and similar to flour, the degree of grinding of the coffee powder may be too fine; if it feels too grainy, the degree of grinding of the coffee powder may be too coarse. Once the texture roughly meets the requirements, you must then determine whether the coffee powder is ground accurately by extraction and tasting. Here, I would like to remind you that do not use a single handle to test the extraction degree of coffee, double handle can make the quality of coffee more stable.