Calibration of coffee grinder-Pegasus grinder adjusts the scale

Calibration of coffee grinder-Pegasus grinder adjusts the scale

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 3mm is a very small number, the grinding time of the same coffee beans will change by 3-5 seconds to determine the direction you need to adjust (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.

The brand of the mill is different, and the thickness of the powder from the same scale identified by each brand is different, which can only be adjusted from your cooking method. At the same cooking temperature, the powder is thicker, the extraction time can be longer, the powder is finer, and the extraction time can be shorter. Basically, regardless of the variety, siphon, hand-made sugar-sized coffee powder is more appropriate, while semi-automatic Italian machines need to be ground to flour-like coffee grinders of different brands. The thickness of the powder milled on the same scale marked by each brand is different and can only be adjusted from your brewing method. At the same cooking temperature, the powder is thicker, the extraction time can be longer, the powder is finer, and the extraction time can be shorter. Basically, regardless of the variety, siphon and hand-made coffee powder the size of sugar is more appropriate, while semi-automatic espresso machines need to be ground to flour-like coffee powder.

If you are satisfied with my answer, I hope you can judge it this way if you are satisfied with my answer. For example, if you flush it by hand, the recommended medium scale is slightly thicker than sugar. If you rush out with obvious astringency or excessive extraction, it may be fine and slow, you can try to make it thicker, but because there are too many variables, you can only move one variable at a time. That is, when there is extraction, you adjust the technique, the speed of water injection, the number of circles, the size of the water column, the thickness of the powder, the temperature, and so on, but only one of these variables can be changed. if it is more obvious, you can first consider that the thickness of the powder is a variable. what we all use is different, not only because of different machines, but also because of the influence of extraction techniques.

For example, hand punch, scale is a variable, speed, technique, temperature, bean baking degree, these are all variables, as long as I am different from one of you, the scale is meaningless, the result is different.