Introduction to the practice of grinding multi-fine extraction time of Italian espresso beans

Introduction to the practice of grinding multi-fine extraction time of Italian espresso beans

The scale is just a reference, different brands have different grinding scales, and the performance of the same model bean grinder of the same brand under the same scale is not exactly the same. it is better to understand it this way: the scale just tells you which direction is thick and which is fine. when you find a suitable powder thickness, the role of the scale will show a little bit. The premise is that only your bean grinder, and can not change the beans, the amount of powder does not change, the strength of the powder can not be changed.

Extracting coffee is a very intense process, with a pressure of 135 pounds (what we call a 9 Pa water pressure), equivalent to an adult's weight, acting on 7-10 g of coffee powder.

Immediately after installing the brewing handle, start the extraction and pick up the coffee in a warm cup (it is best to keep the warm coffee cup dry, the residual moisture will also affect the concentrated taste). The normal Espresso extraction process is 20: 30s to extract 25~30ML coffee, depending on the taste you want. (the video says the extraction is 1.5 ounces, mainly based on the taste you want.) if your product looks light and tastes thin, you need to slow down the flow, that is, you need to fine the scale. If the product is very dark and too concentrated, the scale needs to be thickened.

(if you use a coffee cup with a scale, that would be great. But you still need to measure the total weight of the coffee to better determine whether the grinder needs to be readjusted. If you use an automatic divider, the total weight of the coffee you make will have an error of about 3G. Since the scale on the cup can help you determine the liquid volume of coffee, you need to spend more energy on measuring the extraction time of coffee.

Let me tell you the importance of these data. Whenever we adjust the coarseness of the bean grinder to + /-1 scale, the extraction time of coffee will change by 4-5 seconds, and the total weight of coffee will have an error of 10g.

Since we use a large bean grinder, the above changes may not be so obvious on a small bean grinder. But this is enough to prove how important the data is in debugging the bean grinder.

[start debugging bean grinder]

When you do this, most brands of bean grinders on the market will store 60g ground coffee powder. According to our experience, you need to store at least 100g of coffee powder in the bean grinder before you can start debugging the machine, and the debugging effect is more obvious. So, you need to make at least three more espresso before you start debugging the bean grinder, and when you're done, you have to make at least five or more cups of coffee. This is very important! The last thing you want to do is go back to work and retest and debug your machine.