What do you think of the rough dial of the bean grinder-mazzer thickness adjustment

How to see the coarse dial of the bean grinder- mazzer thickness adjustment

Different models of bean grinder adjustment methods are different, first of all you need to understand the structure of the bean grinder and the adjustment method of parameters. Do not adjust parameters more than 3 mm at a time. If you frequently adjust the parameters of the bean grinder, then the amplitude of each adjustment should not be too large. With the same amount, smoothing and pressing steps, a 3 mm adjustment is enough to fluctuate the extraction time of coffee by 3-5 seconds.

The specific steps for adjusting the bean grinder are as follows:

1. Adjust the grinding parameters after determining the adjustment direction (coarse or fine). Make sure there are enough beans in the bean bin and that the valve between the bean bin and the grinder is open to allow the beans to fall smoothly into the grinding area;

2. Start the grinder, run for 10 seconds, and discard the ground coffee (all ground coffee without adjustment);

3. Make a cup of coffee, ensure that the weight, smoothing and pressing steps are accurate;

4. testing coffee quality and extraction rate;

5. Repeat until the coffee quality is perfect.

About adjusting the electronic bean grinder

When adjusting an electronic grinder, you need to take into account two variables: the amount of flour and the degree of grinding. Adjust any variable and the latter will change. Ordinary electronic bean grinder will adjust the grinding and grinding time of the bean grinder according to the preset grinding amount (please note that the grinding machine adjusts the grinding amount according to time rather than weight). If the coffee quality is not perfect, the first thing you need to do is determine whether the powder or grind is the problem. In general, the distance between the correctly weighed, smoothed and pressed cake and the outlet should be 5-6 mm. If the cake height is too high or too low, you will need to adjust the grinding machine powder (that is, grinding and powder time). When adjusting the amount of powder, the amplitude of each adjustment should be between 0.2 and 0.3 seconds. After each adjustment, you need to re-test the quality of coffee. If the cake height after pressing meets the requirements, but the extraction time of coffee is still too fast or too slow, then you need to adjust the grinding degree of coffee. When adjusting the degree of grinding, make sure that the amplitude of each adjustment does not exceed 3 mm. After each adjustment, discard the first 2-3 grinders from the grinder to ensure that the grinding degree of the coffee powder used in the test is completely adjusted. After the test, the grinding parameters are continuously adjusted according to the results.

Panama or Kenya, it is easy to extract more solute, acid to pout, it is recommended to adjust the coarse point to #3.5, can inhibit the dissolution of acid. The thickness of the kneading, in addition to looking at the roasting degree, more important is to understand their preferences in the origin of the beans, it is difficult to have a universal and accurate grinding degree The smaller the grinding machine scale, the finer the grinding, the thicker the coffee, the most commonly used in the hand of the small eagle grinding machine, the scale #3.5~#3 moderate concentration, the most suitable for hand. If you adjust it to scale #4, it can also be used to hand brew heavy roasted beans or light medium roasted coffee beans. However, the extraction rate is too low, so it is necessary to prepare for insufficient extraction and too thin taste.

The safest way to hand-brew is with scale #3, which is suitable for light, medium and deep roast popular flavors, but deep-baked beans may be too bitter if hand-brewed with scale #3. Refine half a degree to #2.5, the extraction rate will be 0.5%~1.5% higher than #3, the amplitude is very large, the error tolerance space becomes small, the water temperature is too high or the extraction time is too long, and it is easy to rush out the bad coffee with a slight flash.

However, some heavy taste veterans prefer to hand brew light roast, medium roast and medium dark roast coffee with #2.5, because the consistency and smoothness are better than #3, and the aftertaste is far away, but the risk of biting throat is also increased. Deep baked beans entering the intensive stage of secondary explosion should not be hand-washed with #2.5, the failure rate is very high