How to watch the coarse dial of the bean grinder? -mazzer bean grinder adjustment video

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

The scale is just a reference, different brands have different grinding scales, and the performance of the same model bean grinder of the same brand under the same scale is not exactly the same. it is better to understand it this way: the scale just tells you which direction is thick and which is fine. when you find a suitable powder thickness, the role of the scale will show a little bit. The premise is that only your bean grinder, and can not change the beans, the amount of powder does not change, the strength of the powder can not be changed.

Remember a little trick: when you find the right powder thickness, twist it or pinch it with your hand from time to time, feel it with your body and write it down as much as possible, so that even if you change the bean grinder, you don't have to rely solely on the scale to judge, if you pinch it with your hand, it's obviously thicker, so you can greatly improve the efficiency of different brands. The thickness of the powder from the same scale identified by each brand mill is different and can only be adjusted from your cooking method. At the same cooking temperature, the powder is thicker, the extraction time can be longer, the powder is finer, and the extraction time can be shorter. Basically, regardless of the variety, siphon and hand-made coffee powder the size of sugar is more appropriate, while semi-automatic espresso machines need to be ground to flour-like coffee powder.

If you are satisfied with my answer, I hope you will not be stingy. The thickness of a single item is a variable. Everyone uses it differently, not only because different machines cause different scales, but also because of the extraction methods.

For example, hand punch, scale is a variable, speed, technique, temperature, bean baking degree, these are all variables, as long as I am different from one of you, the scale is meaningless, the result is different.

You can judge it this way, for example, if you flush it by hand, the recommended medium scale is as thick as sugar, and if you rush out with obvious astringency or excessive extraction, it may be finer or slower, you can try to make it thicker, but because there are too many variables, you can only move one variable each time, that is, you adjust the technique, the speed of water injection, the number of circles, the size of the water column, and the thickness of the powder. Temperature and other variables, but can only change one, if it is more obvious miscellaneous bitterness, you can first consider the powder thickness.

If you try it a few more times, you can feel your own suitable scale. Remember that fine is a sense of over-abstraction, rough is a sense of mediocrity, and everyone's scale will not be the same.