The grinding scale of hand-washed coffee beans will affect the description of taste and flavor.

The grinding scale of hand-washed coffee beans will affect the description of taste and flavor.

Mocha pot is more complex, and the use of heating energy, if it is a gas stove, the heat is more fierce, it is best to grind a little thicker, so as to avoid excessive extraction. It is recommended to use an induction cooker or alcohol lamp, the firepower is easier to control, otherwise the mocha pot is easy to make bitter and strong choking coffee. The extraction time of the mocha kettle is shorter than that of the French filter kettle, filter paper or plug, so the coffee powder should be a little finer, and the grinding time is about 15 to 20 seconds. If the fire source is larger, it can be thicker, the fire source is smaller, and the elastic space is quite large. Summing up the above key points, each bubble method has different extraction time, and the thickness of coffee powder is also different. in principle, the shorter the extraction time is, the finer the particles are, and the longer the extraction time is, the thicker the particles are.

Espresso is served by a double-gear bean grinder.

French filter press, plug air, drip filter or mocha pot do not require high fineness of coffee powder. Knife milk grinder (commonly known as bean chopper or propeller grinder) can not adjust the scale, but to adjust the size of coffee powder according to the length of time, the size of coffee powder is uneven, so it is not suitable for making espresso. It is generally believed that as long as you have an espresso machine, you can make delicious Italian coffee, which is only half right, and the other half depends on a more sophisticated double-gear bean grinder. The lower gear of this bean grinder is connected to a powerful motor, providing a force for high-speed rotation, while the upper gear is connected to the scale and twisted in the reverse clockwise direction, the reading of the scale is getting smaller and smaller, and the upper gear is falling, narrowing the distance between the upper gear and the lower gear. This means that the finer the coffee powder is ground. If the upper gear is twisted in the clockwise direction, the larger the scale value is, the higher the upper gear is and the larger the distance between the upper gear and the lower gear is, so the coffee powder is thicker.

Humidity factors play a role not only in sunny and rainy days, but also at different times of the day. Generally speaking, the humidity in the morning and evening is higher than that at noon, so according to the influence of humidity factors, the grinding degree should be thickened in the morning and evening, and finer at noon.

There are many other factors that affect the degree of grinding, including the roasting degree of coffee beans (although coffee beans used by Espresso should use a deeper roasting degree, but sometimes different roasting degrees may be used to roast formula beans for richer taste), blended recipes, and so on. All of the above are the most common and can be mastered by baristas. The previous sections are all about the adjustment of the basic factors in the production process in order to meet that taste standard on the premise of understanding the good taste of Espresso (see the taste of Espresso). There are many places in the world of Espresso that we don't fully understand, and we would like to explore this wonderful world of coffee with you.