Common grinding thickness diagram of powder for calibration adjustment of Italian coffee grinder

Common grinding thickness diagram of powder for calibration adjustment of Italian coffee grinder

The grinding efficiency will also be greatly reduced, resulting in the easy production of ground coffee powder, resulting in the loss of coffee powder aroma.

ROBUR is MAZZER's top cone knife model, 71MM cone knife, even a large number of grinding is not easy to heat, more efficient grinding efficiency (grinding a single esp only takes 2 seconds), instant powder can maintain the maximum freshness and no residual powder outlet has a dispersion net, coffee powder can be broken and not easy to agglomerate, the motor has an independent cooling fan and cooling window design, the bean grinder has a principle is the cooler the better. The huge cooling fan is not available in other models. ROBUR exclusive control panel can separately set single and double powder quantity and record the number of grinding for easy management.

1 remove the remaining coffee beans from the bean trough and put them back into the original package or prepare another sealed jar for storage.

2. Remove the remaining coffee beans from the knife by grinding them.

Use a dry brush to clean the powder outlet and quantifier.

4 wash the coffee bean trough with a small amount of fresh water, please wash it with seaweed, wipe it dry after washing, and then put it back on the machine

Grinding thickness, electric to commonly used little flying eagle and small flying horse is more common, it is a relative standard, each is not each, the grinding degree of each bean grinder is different, hand 4-5 degrees (depending on the powder thickness is different) law pressure 5 degrees, the same type of bean grinder in the same factory can not take the scale as the standard, the French kettle is generally 10g per person, it should be easier to find on the adjusting plate. Add 8-10g for each additional cup of 12-15g per person, which can be fine-tuned according to the condition of your machine. In general, 8-10g powder is used in a single bowl of espresso, the strength of the powder and the freshness of coffee beans, the wear degree of the grinding plate of the bean grinder are different, and the degree of baking can be said to be a variable within a certain range. The bean grinder used by the Italian coffee machine has to be fine-tuned every day, and the mocha pot can fill the powder trough to 89 minutes full, siphon generally 10-12g per person, and there will be a median on the Italian bean grinder. Double bowls usually use 14-16g. The temperature of the water at which coffee is made. Other brewing methods do not need to use Italian bean grinder. Powder quantity, manual most have no scale, siphon pot is generally 3 degrees, mocha pot 2 degrees, but the relative value should be adjusted according to their own habits and bean grinder conditions, brewing time and powder quantity. Each quantity has a certain controllable space.