Coffee review

Italian coffee bean grinding scale-manual coffee bean grinder

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Italian coffee bean grinding scale-manual coffee bean grinder 1. There are no other odor items in the refrigerator. This is mainly because coffee is a good flavor absorbent, which will absorb other flavors as well as the attractive smell of coffee. If there are other foods with too strong flavor in the refrigerator, such as kimchi, the taste of coffee is bound to be affected. 2. The packaging of coffee beans should not be opened.

Italian coffee bean grinding scale-manual coffee bean grinder

1. There is no other odor in the refrigerator. This is mainly because coffee is a good flavor absorbent, which will absorb other flavors as well as the attractive smell of coffee. If there are other foods with too strong flavor in the refrigerator, such as kimchi, the taste of coffee is bound to be affected.

2. The packaging of coffee beans should be unopened, and several layers should be wound around the outside of cling film. The principle is the same as above.

3. Coffee powder is not recommended to be stored in the refrigerator.

Let's understand a basic problem, any coffee regulation is the growth and decline of each 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).

It has been found that with the deepening of the degree of roasting, the color of coffee continues to deepen. It has been said before that coffee beans are the seeds of a fruit, so the shallow water content of roasting will be higher, and the deep water content of roasting will be reduced. The more carbonized coffee beans are, the more obvious the reaction between coffee beans and water will be. In the same case, the deeper the baking phase can be adjusted to prevent excessive extraction! On the contrary, the baking is shallow and can be grinded properly.

The freshness of fineness

A more common-sense question, what does it mean that the aroma of coffee beans weakens after they have been kept for a long time? 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.

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