Can espresso be ground with a manual bean grinder?-espresso tasting

Can espresso be ground with a manual bean grinder?-espresso tasting

Generally speaking, the finer the grinding, the faster the grinding machine, the stronger the static electricity; the internal material is plastic, and the lower powder mouth does not use the bean grinder designed to reduce static electricity, so the static electricity is stronger; the coffee beans with rich oil and deep roasting are ground, the static electricity is stronger. The Italian bean mill often appears the agglomeration of fine powder during grinding, which affects the density of the powder, resulting in uneven extraction. On the other hand, the magnet at the outlet of the single bean grinder helps to reduce the excessive taste and miscellaneous flavor by electrostatic adsorption of silver skin and fine powder. Any grinding plate of the bean grinder will generate heat in the grinding process, and the heating of coffee powder will accelerate the oxidation process and accelerate the aroma volatilization, resulting in the weakening of coffee flavor after brewing. The calorific value of the cutter head depends on many factors, such as the size of the grinding plate, the material used, the structure of the knife, the fineness of grinding, the speed of the motor, the hardness and texture of coffee beans and so on.

Evenness degree

Coarser coffee particles are more likely to be underextracted, while finer particles are overextracted in advance, so the coffee powder with a larger span of grinding thickness can taste more turbid and irritating smells. When the coffee powder with the same size and similar shape is used for extraction, the taste becomes brighter and stronger, and the performance of flavor characteristics is clearer and consistent.

Fine powder content

Coffee powder close to flour can easily be overextracted or even dissolved in water, thus affecting the extraction taste of coffee. The more fine powder, the more easily coffee is over-extracted, and the more bitter the taste is, the more mixed it is. When making espresso, the fine powder will first be washed out by the water and into the cup. If extracted properly, the thick oil will hold up the fine powder, and the fine powder will float on the surface of the oil, forming a beautiful "tiger spot". But "tiger spot" does not represent the taste of espresso. The production of fine powder can be reduced by choosing a better bean grinder or using a sieve. But if there is no fine powder at all, the brewed coffee will also lack a sense of hierarchy.

Calorific value

The grinding plate of any bean grinder will generate heat in the grinding process, and the heating of coffee powder will accelerate the oxidation process and accelerate the volatilization of aroma, resulting in the weakening of coffee flavor after brewing. The calorific value of the cutter head depends on the size of the grinding plate, the material used, the structure of the knife, the fineness of grinding, the speed of the motor, the hardness and texture of coffee beans and many other factors.