Hario bean grinder thickness adjustment hand punch fineness instruction in Chinese

40% of the netizens who patronize the small station come by inquiring about the Hario bean grinder, and most of them want to know how to adjust the scale. So I simply made a comparison, so that friends who want to buy this machine have a bottom in mind.

Today's test subjects, Qianjie Coffee with Italian beans

First of all, remove the handle of the bean grinder, leaving only the bottom gear.

Adjust the height of the gear and put the bamboo shoots on it.

After you put your hands back, you can grind the beans.

Count carefully, the height of this gear has eight laps, which can be adjusted in a wide range, but if it is adjusted to the highest point, even beans can be leaked, of course, it is very impractical, so I will only test the lowest point and start counting a total of five laps.

Unground beans.

Five groups of ground beans

After turning to the lowest place, the gap is so narrow that the beans can hardly be ground. It feels like peeling coffee beans and giving up after grinding a few times. However, you can see that the bean powder is very meticulous. Friends who have time can give it a try.

The lowest point plus a circle:

Add two laps to the lowest point, and the particles begin to get thicker:

Add three laps to the low

Add four laps to the low point, and it will only be crushed to the size of 1/4.

Because we can't find a suitable mark at the moment, these photos don't have a scale, so we can still see the thickness of the powder. The design of the gear cart is fine-tuned with a precision of 1/6 laps. I use the plug kettle, which is used to grind beans with the lowest point plus one and 2/3 laps. Most manual bean grinders have more or less the same principle, and you can adjust the scale according to the type of utensils and taste. The Espresso Roast I tried this time is a mixed bean with a strong fruity aroma. At first taste, the earthy taste is obvious, but the taste remaining on the tip of the tongue is very sweet. I quite like it.

Hario bean grinder thickness adjustment hand punch fineness instruction in Chinese

The change of humidity is also one of the factors affecting the degree of grinding. When the humidity is relatively high, the wet speed of the ground coffee powder is very fast, and there is already a slight humidity when filling the powder and cloth powder. If a fine grinding degree is used, the coffee flavor components have already reacted with the air with high humidity and become messy and impure, while the coffee powder is easier to be compacted and the extraction process is longer, which makes it easier to extract the bad taste and make the overall coffee taste muddy. Therefore, in the case of relatively high humidity, it is not suitable for a finer degree of grinding, it will be better to use a slightly thicker degree of grinding. On the other hand, in the case of relatively low humidity, coffee powder is ground out after contact with the air, the speed of oxidation reaction will also be accelerated, if the coarse grinding degree is used, then the coffee powder oxidation and flavor composition changes together make the extracted coffee taste will be less, lack of depth and mellow feeling, so the degree of grinding should be adjusted appropriately. Of course, after adjusting the degree of grinding, the corresponding adjustment of powder strength is also necessary.

The formation and density of bean groups of different varieties in different production areas are different, and different baking degrees will also cause a distinction in hardness, resulting in angry changes in the grinding rate and particle size. In the past, the bean powder thickness scale, powder quantity, powder pressing strength appears to be a little powerful, which seems that you can't put your wife's shoes on your feet. Therefore, many restaurants at home will use a fixed grinder for fixed beans in order to ensure that the grinding results will be shaken as far as possible.

So my last suggestion is, in the case of fixed beans, first set the amount of powder, and then find the powder thickness, and then use a more shaky strength to find the feel, obedience should be the highest but also this point, I think it can most increase the shaking, when you use counterbalance beans, find a good scale, determine the amount of powder, press the powder with a force that you think is more comfortable, if you can make a decent cup of esp Then the foundation is done. The reason why it is said that the strength of the powder to adjust can increase wavering, because the scale and the amount of powder, as well as beans because of the situation to produce a small amount of poison. And this poison, in most cases, it is necessary to rely on the weight of pressing powder to improve the shaky extraction results, which is the largest variable, because our bodies are not instruments, and the strength of pressing powder depends on the feel of the hand. There is no feel for beginners.