How to adjust the humid coffee grinder?-which is the better hand coffee grinder?

How to adjust the humid coffee grinder?-which is the better hand coffee grinder?

The grinding of coffee

Coffee powder in the Middle East, people still use the method of mashing beans into particles of different sizes, but when most people are gradually using bean grinders, Bella-Shavalin personally did an experiment on whether it is better to mash or grind. For the sake of public trust, and invited gourmet connoisseurs to taste the two kinds of coffee, in the end, everyone thought that the mashed coffee powder was more fascinating than ground coffee.

To grind satisfactory coffee powder, it is really very simple, as long as you try a few more times to find out your favorite flavor, in fact, there is no certain standard. But generally speaking, the aroma of coffee powder that is too finely ground is easy to run away and is more suitable for fresh grinding and drinking.

The coffee powder that goes up to the next level is used when using an electric coffee pot, because the fine coffee powder makes more coffee, which is often used by the general company company or the accompanying drinks in the restaurant.

Then there is fine, which is about as thick as sugar, and dripping cooking is very suitable for this kind of thickness.

Medium (medium), the amount of granular coffee powder in brewing is small, you have to put more coffee particles, so the coffee brewed is more fragrant, some coffee pots also use medium coffee powder, because too fine powder will fall into the sieve plate, but the water in the pot takes more than 10 minutes to brew a pot of coffee and the amount is small, it can be said to be the most uneconomical particles.

Adjusting the bean grinder is not as complicated as you might think. There are two pieces of grinding knife in the bean grinder, and the coffee beans are turned into coffee powder with smaller particles under the repeated grinding of the two pieces. The closer the sharpening knife is, the smaller the coffee powder is; the finer the coffee powder is ground, the tighter the pressed powder is, the more difficult it is to flow through the coffee powder, the slower the extraction rate and the longer the extraction time.

And vice versa, the greater the distance between the sharpening knives, the larger the particles of the coffee powder; the rougher the coffee powder is ground, the looser the pressed powder is, the less difficult it is to flow through the coffee powder, the faster the extraction rate is, and the shorter the extraction time is.

This is like pouring water into a bucket full of stones or sand. The speed of the flow is due to the widening gap between the particles.

Therefore, the key to finding the correct degree of grinding is balance. First of all, you have to make sure that the texture of the coffee powder is roughly up to the requirements. It feels similar to the powder, but has a slightly grainy feel after crushing. If the coffee powder feels too soft and similar to flour, the degree of grinding of the coffee powder may be too fine; if it feels too grainy, the degree of grinding of the coffee powder is fine.