The general scale of grinding beans in current coffee machine is adjusted to several-the value of grinding fineness of coffee machine.

The general scale of grinding beans in current coffee machine is adjusted to several-the value of grinding fineness of coffee machine.

The time of coffee extraction is very important to the quality of coffee. The extraction time required to achieve the same total weight of coffee is mainly affected by two factors: the barista's production skills and the setting of the coffee mill. If your barista can keep the level constant each time you make it, then you can rule out the effect of production skills on extraction time. The only remaining factor is the setting of the coffee mill. You should note that here we also rule out other factors such as coffee machine water circulation system and water temperature, so before that, you should also make sure that the coffee machine setting is perfect in order to better ensure the quality of coffee and the reliability of data debugging, you need to preheat the bean grinder in advance. Compared with the preheated bean grinder, the unheated bean grinder will seriously affect the quality of the coffee. So before you start the test, you'd better make four cups of espresso from the coffee beans you bought and preheat them on the machine. Instead of relying on the automatic quantifier that comes with the machine, you'd better manually adjust the amount of powder to meet the standard you want. We'll show you how to adjust the powder quantity in detail later, and we use this data when making espresso based on espresso and most single espresso in the store, but if you use different varieties of coffee beans, the data will vary accordingly. We will also make adjustments according to the coffee machine brand and handle capacity, so if you encounter a similar situation, you also need to adjust your bean grinder in time.

Grinding thickness, electric to commonly used little flying eagle and small flying horse is more common, it is a relative standard, each is not each, the grinding degree of each bean grinder is different, hand 4-5 degrees (depending on the powder thickness is different) law pressure 5 degrees, the same type of bean grinder in the same factory can not take the scale as the standard, the French kettle is generally 10g per person, it should be easier to find on the adjusting plate. Add 8-10g for each additional cup of 12-15g per person, which can be fine-tuned according to the condition of your machine. In general, 8-10g powder is used in a single bowl of espresso, the strength of the powder and the freshness of coffee beans, the wear degree of the grinding plate of the bean grinder are different, and the degree of baking can be said to be a variable within a certain range. The bean grinder used by the Italian coffee machine has to be fine-tuned every day, and the mocha pot can fill the powder trough to 89 minutes full, siphon generally 10-12g per person, and there will be a median on the Italian bean grinder. Double bowls usually use 14-16g. The temperature of the water at which coffee is made. Other brewing methods do not need to use Italian bean grinder. Powder quantity, manual most have no scale, siphon pot is generally 3 degrees, mocha pot 2 degrees, but the relative value should be adjusted according to their own habits and bean grinder conditions, brewing time and powder quantity. 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 brewing skills, you can only rely on experience, it is impossible to become a barista according to this formula.