Debugging method of grinding degree of coffee machine numerical dismantling and repair of coarse and fine degree

Debugging method of grinding degree of coffee machine numerical dismantling and repair of coarse and fine degree

The first is the baking degree of coffee beans: the longer the roasting time, the lower the moisture content in the coffee beans, the darker the color night, the larger the volume, and the higher the brittleness. In contrast, lightly roasted coffee beans have better toughness, finer texture and lower brittleness.

The second is the freshness of raw beans: the purpose of baking is to preserve the freshness of coffee beans in the shortest possible time. If the raw bean is placed for too long, the quality of the raw bean itself will change, and its texture will become harder and harder. The harder texture can lead to the production of a large amount of sawdust-like ultra-fine coffee powder during the grinding process, resulting in excessive extraction of coffee. Fresh raw beans produce very little fine coffee powder during grinding, so the taste of the coffee is more silky and the aroma is more intense.

Bean grinders can be roughly divided into two types: gear type bean grinder and blade type bean mill. The working principle of the gear grinder is that two gear-shaped or conical grindstones rotate quickly to crush the coffee beans between them, generating very little heat in the process. This process of extrusion and crushing can well release the aromatic essence and oils in the coffee, making the coffee taste more mellow and silky. Generally speaking, the grinding degree of the gear type bean grinder is very wide, which is suitable for all kinds of brewing methods, such as Italian espresso, French pressure coffee, drip filter coffee and so on.

According to the shape of the grinding stone, the gear type bean grinder can be divided into two types: conical and flat. As the name implies, the flat gear grinder is equipped with two flat grinding gears or grindstones, and the size of coffee powder particles is more uniform. Because the contact area between the internal grindstone and coffee beans is larger, the heat generated during grinding is lower, and the coffee powder is of higher quality, the tapered gear bean grinder is usually more expensive. If you want to ensure that the quality of coffee is almost perfect, a bevel gear grinder is absolutely essential. The blade grinder is another common bean grinder, which works on the principle that a fast rotating blade will cut the coffee beans into fine particles. This kind of bean grinder is usually cheap, but the coffee powder it grinds is of average quality because the blade generates a lot of heat when rotating and cutting. In addition, the size of the coffee powder cut by the blade grinder is uneven, which will greatly affect the final quality of coffee. Usually, the blade grinds the beans to produce a small amount of ultra-fine coffee powder like sawdust, which can cause the coffee to have a negative taste of excessive extraction and bitter taste. These very fine coffee powders can also clog the outlet of the Italian espresso machine or the filter of French-pressed coffee, so it is not recommended to use a blade grinder when making these two kinds of coffee. However, the blade type bean grinder also has certain advantages, compared with the gear type bean grinder, its grinding speed is faster and the noise is lower. Remember, small changes in the particle size of coffee powder will directly affect the final quality of coffee, so we recommend that you use a tapered gear bean grinder.