Thickness scale of hand-made coffee powder-thickness adjustment of hario bean grinder

Hand brewed coffee powder thickness graduation-hario grinder thickness adjustment

Humidity is not just a factor in sunny and rainy days, but also at different times of the day. Generally speaking, the humidity in the morning and evening will be higher than noon, so according to the influence of humidity factors, the grinding degree should be adjusted coarsely in the morning and evening, and it should be adjusted finely at noon.

There are many other factors that affect grindness, including the roast of the coffee beans (although espresso beans should be roasted at a deeper roast, sometimes the formula beans may be roasted at a different roast in pursuit of richer flavors), the blend recipe, and so on. The above are the most common and basic influencing factors that can be mastered by baristas. The previous sections are all about the basic elements of the production process to achieve that taste standard under the premise of understanding the taste of good Espresso (see the blog post Espresso taste). There are many things about the world of Espresso that we don't fully understand, and we'd like to explore this wonderful world of coffee with you. In general, a good grinding method should include the following four basic principles:

1. The grind should be chosen to suit the brewing method.

2. The temperature generated during grinding is lower.

3. After grinding, the powder particles should be uniform.

4. Grind before brewing.

No matter what kind of grinding machine is used, friction will definitely generate heat during operation. However, most of the fine substances are highly volatile, and the heat of grinding will increase the speed of volatilization, allowing the fragrance to be lost in the air first.

After coffee beans are ground, the cell wall will completely disintegrate, which is the area in contact with the air will increase a lot, all the lines of protection for freshness will be completely withdrawn, oxidation and deterioration will become faster, and coffee will lose flavor within 30 seconds to 2 minutes. Therefore, the author strongly recommends: do not buy coffee powder, it is best to buy coffee beans, and drink before grinding, grinding should be brewed quickly.

Before the invention of the bean grinder, humans ground coffee beans using stone pestles and bowls. A doctor abroad once experimented with this ancient tool and compared it with a modern bean grinder. It is said that the coffee powder ground by the pestle and stone bowl can best soak out the mellow flavor. Logically, the pestle should cause the coffee beans to crack naturally by hitting them, which should be the least damaging to the cell wall and the best to retain the good stuff of coffee. However, in modern life, it is almost impossible to use pestle and stone bowl to grind coffee, so it is particularly important to choose a good grinder.