Description of Coffee Flavor of Ghost Tooth and flat knife Bean Grinding Machine introduction to the steps of Grinding scale cleaning

Description of Coffee Flavor of Ghost Tooth and flat knife Bean Grinding Machine introduction to the steps of Grinding scale cleaning

The uniformity of grinding is the most important thing to judge the quality of the grinder. uneven grinding will cause uneven extraction in the follow-up, often some parts of coffee powder have not been fully extracted, while some parts have been excessively extracted. finally, the whole cup of coffee has a bad smell. One of the most common problems is that fine powder will be produced during rough grinding, resulting in bitter coffee. Although there will be fine powder phenomenon in even the best grinder, the phenomenon of fine powder in some low-end bean grinders will be especially obvious.

The heat generated during grinding as mentioned in the previous article, the aromatic substances in coffee powder are very volatile, and the heat during grinding will accelerate this volatilization. A good grinder can control the heat within a certain range by reasonable torque. However, if people drink their own coffee at home, they only grind a small amount of beans, and the effect of fever is negligible.

Needless to say about the grinding speed, the more time-saving and labor-saving, the better. However, it should be noted that some low-end grinders simply increase the speed to improve efficiency, which will cause a large amount of heat as mentioned in the second point. A good bean grinder generally achieves the balance of heat production and efficiency through low speed and high torque.

The Italian bean grinder is divided into a cone knife and a flat knife.

The cone knife type bean grinder is longitudinal grinding from top to bottom, with a long path, and its advantage is that it can use lower rotational speed to achieve a better grinding effect, and produces less heat energy, can retain more aroma of coffee powder, and the demon's thickness is more uniform, so that the flavor is clearer, but the price is also much more expensive.

The flat knife type bean grinder is ground in a horizontal way, and the grinding path is shorter and the speed is higher. High-speed grinding will produce more heat energy and fine powder, which has a great influence on the flavor of coffee powder.

Therefore, the size of the cutter head of the high-end Italian coffee machine is also larger, and it can grind more coffee beans at one time, so as to increase the grinding efficiency and avoid the opportunity of producing heat energy at high speed.

Advantages and disadvantages:

The flat knife bean grinder is composed of two upper and lower cutter heads, and the base is fixed on the motor. When the motor starts, it rotates the upper and lower cutter heads to produce cutting action.

When the coffee particles fall from the middle, the knife plate rotating at the bottom will spin the coffee beans to the outside and push the coffee beans into the tooth cutter part to grind the fine coffee under the principle of the first principle (uniform extraction). Because the coffee powder particles cut out by the chopper are coarse and fine, it will also lead to the failure of coffee extraction! The most direct is excessive extraction, or insufficient extraction! The coffee with insufficient extraction will be sour and astringent, and the coffee with excessive extraction will be too bitter! 1. The grinding standard is the same, but the flavor is different, the core grinding plate of the bean mill is mainly divided into cone grinding plate, flat grinding plate, ghost tooth grinding plate, which of the three different grinding plates is better? For the same beans, the taste of the coffee entrance is different when the grinding degree of the bean grinder with three different plates is basically the same. Although the main flavor is the same, but the details of the structure is very different! Why? two。 The structure of powder particles determines that the structure of powder particles after flavor grinding is completely different: cone grinding plate, flat grinding plate, ghost tooth grinding plate. Through grinding, it can be observed that the powder structure and shape of different knife shapes are completely different. The effect of powder structure on the flavor of coffee is also related to whether the extraction is uniform or not, which has little to do with the extraction rate. Even if the extraction rate is the same, the flavor is still different, which is due to the uneven extraction. Flat knife grinding plate