Italian Coffee Grinding thickness scale-how to flatten the coffee powder

Italian Coffee Grinding thickness scale-how to flatten the coffee powder

Any coffee adjustment is the growth and decline of one or the other! Because the Italian base (espresso) emphasizes rich, balanced, generous and fast! The essence of coffee is extracted in a short period of 20-30 seconds. In a very short time, we have to increase the extraction of coffee by grinding its fineness. We have found that the fineness of espresso powder is close to the size of flour (just a metaphor). In the process of making light appliances, why is the powder similar to the size of granulated sugar? Have you found that the extraction time of single coffee is basically around 2~3min, which is a little longer! According to the principle of growth and decline, grinding thickness needs to go in a rough direction (these are some general concepts, which I will discuss with you later). What does that mean when coffee beans are kept for a long time and their fragrance weakens? It shows that the substance in the coffee is getting lost! The dissolved matter is not so easy to extract! At this time, other conditions remain the same, how can we adjust the roughness and fineness of grinding according to the freshness of beans? Over time, we can be finer than before, so that the contact surface between powder and water will be larger, so that the amount of extraction can be increased, which is only a way to make up for it.

1 remove the remaining coffee beans from the bean trough and put them back into the original package or prepare another sealed jar for storage.

2. Remove the remaining coffee beans from the knife by grinding them.

Use a dry brush to clean the powder outlet and quantifier.

4 wash the coffee bean trough with a small amount of fresh water, please wash it with seaweed, wipe it dry after washing, and then put it back on the machine