Italian coffee grinding thickness scale-what do you think of the rough dial of the bean grinder?

Italian coffee grinding thickness scale-what do you think of the rough dial of the bean grinder?

The freshness of coffee beans is one of the factors affecting the grinding degree. Freshly roasted coffee beans because of the high activity of flavor components, do not need too fine grinding degree to emit enough flavor, so the grinding degree can be adjusted properly. At this time, if you still take a fine degree of grinding, coffee bean flavor components can be more divergent, but at this time it is easier to extract miscellaneous flavor and astringent taste, under the balance, it is more appropriate to use a thicker degree of grinding. On the other hand, with the decline of the freshness of coffee beans, it is necessary to use fine grinding to extract the flavor components that have lost their activity.

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.

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