Introduction to the method of describing the taste of Italian coffee bean grinding scale

Italian coffee beans grind scale taste description method introduction

Different brands of mill, each brand of mill marked by the same scale ground out of the powder thickness is not the same, can only be adjusted from your brewing method. At the same brewing temperature, the extraction time can be longer if the powder is coarser, and the extraction time can be shorter if the powder is finer. Basically speaking, regardless of the variety, siphon, hand-brewed fine granulated sugar size coffee powder is more appropriate, semi-automatic Italian machine is required to grind to flour coffee powder.

If you are satisfied with my answer, the thickness of the item is a variable. Everyone uses different scales. Not only are the scales different due to different machines, but also the extraction method affects it.

For example, hand punch, scale is a variable, speed of punch, method, temperature, baking degree of beans, these are all variables, as long as I am different from one of you, then the scale has no meaning, the result is different.

It can be judged like this. For example, on the hand punch, the suggested medium scale is slightly coarse like sugar. If there is obvious mixed astringency or excessive extraction, it may be fine powder and slow technique. You can try to adjust it coarser. However, because there are too many variables, it is really impossible to explain clearly. Therefore, you can only move one variable each time you adjust it. That is, when excessive extraction occurs, you can adjust the technique, water injection speed, number of circles, water column size, powder thickness, temperature and other variables, but only one can be changed. If it is more obvious, you can consider the powder thickness first.