Coffee review

Introduction to the Brand recommendation of the General scale of Grinding beans in the current Coffee Mill

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, In addition, the veteran will look at the color and oil production of cooked beans before deciding on the grinding degree of coffee 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 and sour taste. The deeper the roasting degree of coffee, the deeper the damage to the fiber, the more.

Introduction to the Brand recommendation of the General scale of Grinding beans in the current Coffee Mill

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 grind it slightly, but not too fine, so as not to highlight the sharp and 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. The thickness can control the bitterness

Roughness 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 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.

This is the largest variable point, because our body is not an instrument, the strength of pressing powder is based on the feel, there is no feel for the novice, only powerful and small, even for the novice on the bar, the first or second cup every day is to find the feeling of strength, because we generally have a direct impact on the promotion of strength because of our body shape on that day.

But it is also this point, I think it can increase the shaking, when you use counterbalance to grow beans, find a good scale, determine the amount of powder, with a force that you think is more comfortable to press powder, if you can make a decent cup of esp, then the foundation is done. The reason why it is said that the strength of the powder to adjust can increase wavering, because the scale and the amount of powder, as well as beans because of the situation to produce a small amount of poison. In most cases, it is necessary to rely on the weight of pressing powder to improve and achieve wavering extraction results.

Constantly adjust the dial to make the powder reach a perfect thickness.

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.

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