How to adjust the grinding degree and how to control the flow rate of freshly ground coffee?

How to adjust the grinding degree and how to control the flow rate of freshly ground coffee?

It sounds complicated, but it's really easy to understand. The extraction rate is the total amount of soluble substances extracted by water from coffee. If the extraction is not enough and the content of soluble substances is too low, the coffee will become sour or lack sweetness. If it is scientifically explained that acid and salt dissolve faster than sugar, coffee lacks sweetness because the sugar in the coffee does not have time to dissolve, while excessive extraction will give the coffee a charred taste. Only by correctly controlling the grinding degree and contact time can you get the ideal extraction rate and the coffee will become more delicious. Simply put, the finer the coffee powder is ground, the slower the flow of water. The slower the flow rate, the longer the extraction process and the more fully the coffee flavor is extracted. In addition, water usually flows along the path with less resistance, so the uniformity and unity of grinding is very important. if the grinding is uneven, the distribution of water flow will be uneven, resulting in uneven extraction. Water flow is also an important basis for you to judge whether the degree of grinding is appropriate. If the flow rate is too fast, it means that your coffee powder is too coarse, and the coffee taste will be too insipid; but if the flow rate is too slow, or if there are deposits at the bottom of the cup, it means that your coffee powder is too fine, the coffee taste is too heavy, and the taste is too bitter.

Now all you need to do is enter the data into the bean grinder and let it record your exclusive recipe. But you still need to keep testing the accuracy of the bean grinder. If the machine is accurate enough, you don't need to make any more adjustments. But if the machine is not accurate enough, you need to set the machine data in detail and reduce the error to within + /-0.5g. The smaller the grinder, the more energy you need to adjust the machine, because the deviation is sometimes large and you need to decide whether to re-clean the coffee mill. In order to ensure the quality of coffee, if your debugging range is more than 2 scales, you need to thoroughly clean your bean grinder. Although we don't want to waste coffee, according to our experience, the effect is better after cleaning the bean grinder.

Hand punching pot, French pressing pot and American dripping coffee machine generally grind particles with medium roughness (No. 7-6 scale). Siphon pot, Belgian royal pot, generally medium grinding particles (6-4 scale), love pressure, mocha pot are generally medium-fine grinding particles (4-3 scale), Italian espresso machine, ice drop pot are generally fine grinding particles (3-2 scale), Turkish coffee maker is generally ultra-fine grinding particles (1 scale), judging method, medium or coarse particles are sugar size Medium or medium fine particles are the size of sea salt particles, and medium or fine particles are the size of flour but accompanied by sandy handle, while ultra-fine particles such as flour have no obvious feel.