Espresso beans how to determine the grinding scale espresso using what kind of coffee beans?

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Many friends who have just opened a coffee shop or bought an espresso machine at home will find that the espresso beans they buy go back to the parameters provided by the merchant, and the espresso produced is fat-free, or very light, or very bitter. When this happens, what we can change is the degree of grinding and proportion of coffee beans. So how should we determine the degree of grinding and proportion that are suitable for our espresso machine? In front of this article, let's talk about how to determine the grinding degree of Italian coffee beans.

Be sure to choose freshly roasted Italian coffee beans before you know how to determine the degree of grinding.

First of all, the selection of products should be clearly marked with the baking date (not the effective date or shelf life), brand reputation, emphasis on fresh roasting professional coffee roasters to choose and buy. In addition, excellent coffee bags are usually designed with a "one-way exhaust valve" (a button-shaped hole in the top of the coffee bag) for coffee beans to discharge naturally occurring carbon dioxide. Point the one-way exhaust valve at the nose, gently squeeze the coffee bag and smell the gas. If it is a charming and fragrant coffee aroma, the freshness is not a problem. On the contrary, if it does not smell strong enough, or even smells of smelly oil, it means that this bag of coffee has already gone bad and should be avoided. Every packet of coffee beans sold in Qianjie Coffee is packaged with an one-way exhaust valve to ensure that each packet of coffee beans is in the freshest state to the buyer.

After buying freshly roasted espresso beans, raise them.

About 2% of the weight of freshly roasted coffee beans is carbon dioxide, and this large amount of carbon dioxide emits carbon dioxide with the storage environment, equipment, or method, making the pressure in the package higher than an atmospheric pressure. the pressure helps to integrate the aromatic substances with the oil, making all the aromatic substances inside the coffee beans easy to extract. Bean cultivation is the process of "gas release", which is also commonly known as awakening, raising beans or ripening. The Italian espresso beans of Qianjie coffee beans generally take about 15 days, because espresso beans belong to deep baking, if the time is insufficient, hot water will be encountered with a certain amount of exhaust, affecting the extraction, resulting in extraction instability.

The effect of the grinder on the degree of grinding, which kind of grinder is suitable for grinding Italian coffee powder?

Electric bean grinder is mainly divided into two types: one is Italian bean grinder, the other is single bean grinder, the difference between the two mainly lies in the size of coffee powder.

The most important feature of the Italian bean grinder is that the grinding is very fine, the speed is fast, and the knife head is large, and the uniformity is a hard index to judge whether the coffee grinder is easy to use, while the Italian bean grinder is usually not as fine as that of the Italian bean grinder. According to the structure of the grinding plate, it can be divided into three categories: flat knife, cone knife and ghost tooth. The coffee machine of Qianjie Cafe espresso grinds uses a flat knife.

1. Working principle: it is composed of upper and lower cutterheads, and the base is fixed on the motor. When the motor starts, it rotates the upper and lower cutterheads to produce cutting action. When the coffee particles fall from the middle, the knife head rotating at the bottom will spin the coffee beans to the outside and push the coffee beans into the tooth cutter part for grinding. The upper and lower cutters of the flat knife are placed in a parallel manner, so the coffee beans need to rely on the rotating force of the bottom cutterhead to push the coffee beans into the cutterhead, so the weight of the coffee beans placed on the top will affect the uniformity of the coffee beans entering the knife cutter. in addition, due to pushing, the number of collisions between coffee beans increases, resulting in an increase in the proportion of fine powder. This is the reason why the particle uniformity of the common flat knife bean grinder is slightly worse and the fine powder is more. Increase the concentration and extraction rate of coffee in a short time, so that the aroma of coffee can be significantly improved in a short time.

two。 Advantages: the positioning is relatively clear, the quality of the product is proportional to the grade of the bean grinder and the diameter of the grinding plate.

3. Disadvantages: the uniformity of grinding particles is slightly poor, and there are more fine powder, because the blade of the flat knife grinder cuts coffee beans at will, which can easily lead to insufficient or excessive extraction of coffee powder in brewing, and in addition, flat knife friction will produce heat, especially when the flat knife grinder works for a long time, there will be obvious charred and bitter taste.

4. Qianjie recommends flat knife bean grinder:

Little Eagle (CM-300AU)

Pegasus (600N)

How to adjust the grinding degree of coffee?

When the coffee bean enters the grinder, the blade in the grinder will crush the coffee bean into powder. The smaller the distance between the blade and the blade, the smaller the coffee beans will be ground into smaller particles. The finer the grinding particles are, the tighter they are, and the more difficult it is for the water to pass through, thus greatly prolonging the extraction time. On the contrary, if the distance between the blades increases, the ground particles will become rougher, the flow of water will be easier to pass through, and the extraction time will be faster.

We first use the ratio of concentrated extraction gold and prime time to determine a parameter: 1:2 ratio (20g powder extraction 40ml coffee liquid) extraction time between 25 and 28 seconds, and then through observation and taste to determine the adjustment of the grinding degree. If the grinding degree is too rough, the water will flow through the powder bowl too fast, the water flow is thick, the extraction is light, the color of the oil is white and the flavor is sharp, because the extraction is incomplete, only the surface and acid substances that are easy to extract are extracted. The grinding degree is too fine, first of all, it will clog the filter hole, the water can not flow out or the water column is too thin, the color of the oil is dark, and it will be over-extracted on the surface, which is sharp and sour, because of the lack of sweetness, and then it will be bitter and smelly.

Under what circumstances do you need to adjust the degree of grinding again after adjusting the degree of grinding?

Take a double concentrate, for example, when the flow rate of espresso is less than / beyond the range of 25-28 seconds. Of course, the main cause of incorrect flow rate is not all the problem of the bean grinder, when the following situations occur, it is necessary to adjust the calibration of the bean grinder.

1. When the storage time, space humidity and knife grinding loss change: the storage time and storage space humidity of coffee beans are constantly changing, which affects the whole of coffee beans, and the wear degree of bean grinder blade also changes with time. This is also the main reason why Qianjie Coffee adjusts the grinding degree of the bean grinder every day, and adjusting the grinding degree every day is the most important step in the stable concentration of extraction.

two。 When the coffee beans are replaced by the old and the new: the beans that are newly opened should be adjusted by the grinder alternately. Because the roasting date, batch and cultivation period of newly opened coffee beans may be different, the extraction situation is very different.

3. Continuous brewing: the coffee powder grinded after 5 or 6 cups in a row becomes very fine, and the extraction time is also increased, this is because after the continuous use of the bean grinder, the heat of the motor affects the temperature of the cutter head, coupled with the heat energy produced by the friction between the cutter itself and coffee beans, resulting in the gap between the upper and lower cutters becoming very fine due to thermal expansion and cold shrinkage.

Does the cafe really have to adjust the concentrated masking du every day? So what is the purpose of adjusting enrichment?

First of all, find out which coffee item produces the most in the store. Different coffee products have their own concentrated base formula, but it is obviously impractical to take care of all of them. As things stand, lattes and American coffee are still the more ordered espresso rather than espresso in cafes. It is conceivable that at this time to adjust espresso, pursue the taste of espresso, and then apply espresso to other espresso is obviously a bit of a reversal of primary and secondary. Therefore, it is recommended to adjust the concentration parameters of a milk coffee and an American coffee.

The next step is to understand the concept of espresso of your choice of coffee drink. For example, flat white Australian White Coffee is a milk coffee that highlights the taste of coffee. In addition to reducing the ratio of coffee to milk, Australian White Coffee espresso will extract enough aroma and increase the powder to increase the alcohol thickness, so as to balance the taste of milk and coffee.

Back to the question: is it really necessary to adjust espresso every day? In fact, it is still necessary, but the enrichment parameters are adjusted purposefully and selectively.

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