Steps to make coffee hand grinders-Steps to use coffee grinders
Steps for making coffee hand mill-steps for using coffee grinder
For example, if you grind 30g coffee each time, use a hand mill for about 2 minutes, then it will take 6 minutes to brew 3 times. Six minutes doesn't sound like much, but doing this every day is really inconvenient or even a little tough. For another example, I have come into contact with a lot of coffee friends. As long as I like coffee, I have to buy an electric mill in Chengdu. I bought it by hand or as a decoration. Grinding is not a small burden when friends and relatives get together or want to drink more cups. If it is a hot summer day, it can make you sweat, not to mention the style. In addition, the hand bean grinder does not have a scale prompt, so it is not convenient to change a thickness, for example, from the normal pressure to the thickness of the siphon pot, which needs to be adjusted and waste some time and beans.
When the small beads below begin to blister, the pot can be inserted vertically and firmly.
The water soon began to rise, and in the middle of the rise we could add coffee powder. As a digression, whether the siphon pot should be added first (before the water rises) or after (after the water rises) has been debated as much as whether zongzi is salty or sweet, but it is determined by scientific analysis that the taste of the two methods is basically the same.
Xiao he is to blame for the so-called success or failure. If we take advantage of the characteristic that the metal screen will let the fine powder pass through, our French pressure will become a professional coffee press filter pot, and all we need to achieve this step is a detailed metal screen (fineness is based on Hario's TH series filter press, if you can buy that kind of filter pot that can see the mesh clearly with the naked eye, please buy some good tea to make it) and an ordinary coffee mill: domestic Pegasus. Swiss-made solis166/167 and high-quality hand mill can be competent. The degree of grinding should be slightly thicker than spinning sugar, so that the degree of grinding is basically close to the limit of ordinary coffee grinding (another case for changing the machine), and then the ground coffee powder will be carefully sifted with the pleasant dry aroma. Do not pity the fine powder that floats away, it is a poisonous powder that destroys the quality of coffee, and you do not have to sift it for too long so as not to affect the freshness, of course, if you use fresh beans baked within 2 weeks. All efforts beyond this deadline are in vain. But at least you can get a cup of black liquid that is easier to enter than before.
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