How to adjust the scale of coffee bean grinder which brand is better

How to adjust the scale of coffee bean grinder which brand is better

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. Test the quality of the coffee and the extraction time. Constantly adjust the dial to make the powder reach a perfect thickness.

Debugging of electronic bean grinder

Different bean grinders have different adjustment dials, so you should check the model of the coffee grinder and read the instructions carefully to determine the direction and strength of the dial. In general, if you keep in the habit of checking the settings of the bean grinder, you only need to make very small adjustments. As long as you move the turntable within 3 mm, you can change the thickness of the powder. Although 3 mm is a very small number, the grinding time of the same coffee beans will change for 3-5 seconds to observe the coffee powder. High-quality coffee powder should be powdery and gravel. If the coffee powder is soft, like flour, it means the powder is fine. On the contrary, if the coffee powder feels tough and rough, it means the powder is too coarse. When the coffee bean enters the grinder, the blade in the grinder will crush the coffee bean into powder. The smaller the distance between the blade and the blade, the smaller the coffee beans will be ground into smaller particles. The finer the ground particles, the tighter they are, and the more difficult it is for the water to pass through.

Roughness can control bitterness is a good way to control bitterness, because the finer the grinding, the higher the extraction rate, the easier it is to extract high molecular weight astringent bitter substances such as chlorogenic acid, quinic acid, caffeine and carbides. On the contrary, if the grinding is too rough, the lower the extraction rate is, the more difficult it is to extract the astringent bitter substance with high molecular weight, but the sweet taste with middle molecular weight may remain in the coffee grounds because of insufficient extraction, which is a waste. The scale is not immutable. Do not use the same grinding scale for playing coffee. If you know that the density and baking degree of each bean are different, the required scale will not be the same. The scale of very hard beans or shallow roasting can be slightly adjusted to be finer, and the deep roasting can be adjusted thicker. If you think a bean tastes bitter and salty on scale # 3, this is excessive extraction, which can be adjusted to # 3.5 or # 4, which will significantly improve the bad taste spectrum, and vice versa. In addition, the bean grinder should be maintained diligently

Deep roasted beans are thicker and shallow roasted beans are slightly lighter. In addition, before determining the grinding degree of coffee beans, the veteran will first look at the color and oil production of cooked beans. The lighter the roasted coffee is, the more complete and hard the fiber is, the more difficult it is to extract. It is appropriate to pick and grind slightly, but not too fine, so as not to highlight the sharp sour taste. The deeper the roasting degree of coffee, the deeper the damage to the fiber, the easier to extract, it is appropriate to pick a little rough grinding, deep roasting grinding too fine will be bitter. Therefore, the degree of grinding of deep-roasted coffee is generally thicker than that of shallow roasted beans.