Coffee grinder grinding calibration standard-how to adjust the calibration of Italian bean grinder

Coffee grinder grinding calibration standard-how to adjust the calibration of Italian bean grinder

Before using an electronic scale to measure the total weight of coffee, you need to put the coffee cup on the scale and then clear the zero. You also need a stopwatch to measure the extraction time. It would be great if you had a stopwatch on your coffee machine. You can also find a special timer to measure the extraction time.

4) start extracting coffee. If there is no scale on your coffee cup, you need to measure the total weight of the coffee (28-32g). Measuring weight can help you determine whether coffee extraction is fast or slow, which is much more accurate than visually measuring the flow rate of coffee. This is not to say that visual observation is useless, but at least the numbers don't lie to you.

The extraction rate of coffee with deeper roasting degree is higher, which should be restrained by rougher grinding. On the other hand, lightly roasted coffee has a lower extraction rate and should be ground slightly, but unless you are eosinophilic, such as serving shallow roasted Geisha at scale # 2.5

Panama or Kenya, it is easy to extract more solute, acid to pout, it is recommended to adjust a little thicker to # 3.5 to inhibit acid dissolution. In addition to looking at the baking degree, it is more important to understand your preference for soybeans in the place of origin, so it is difficult to have a universal degree of grinding.

The bean grinder used in the Italian coffee machine has to be fine-tuned every day. Generally, there is a median on the Italian bean grinder, which is a relative standard. It can be fine-tuned as needed, and it should be easier to find on the adjusting plate. To make espresso, we usually use 8-10 g powder for single bowl and 14-16 g for double bowl. Other brewing methods do not need to use Italian bean grinder, manual most do not have scale, electric to commonly used little eagle little flying horse is more common, siphon pot is generally 3 degrees, hand 4-5 degrees (depending on the powder thickness of some differences) method pressure 5 degrees, mocha pot 2 degrees, but the relative value should be adjusted according to their own habits and bean grinder conditions. The amount of powder, siphon 10-12g per person, hand flush 12-15g per person plus 8-10g for each additional cup, Mocha pot to fill the powder trough to 89 minutes, French kettle generally 10g per person. The water temperature, grinding thickness, brewing time and powder amount of coffee can be said to be variables in a certain range. Each quantity has a certain controllable space, but after each quantity changes, the other quantities have to change accordingly, so if you really want to master the brewing skills, you can only rely on experience, and it is impossible to become a barista according to this formula.