What is the general setting of the semi-automatic Italian bean grinder-a bean grinder suitable for Italian coffee

What is the general setting of the semi-automatic Italian bean grinder-a bean grinder suitable for Italian coffee

Determine the direction of adjustment you need (finer or thicker). Make sure there are enough coffee beans in the warehouse, and the valve between the warehouse and the sharpening knife is opened so that the coffee beans can fall smoothly into the grinding area.

Turn on the grinder for 10 seconds and discard the coffee powder (these are coffee powders that have not been adjusted).

Use the coffee powder to make a cup of coffee to ensure the accuracy of the steps of serving, flattening and pressing powder. The traditional method of making espresso (Ristretto) uses a water / flour ratio of 1:1 (i.e. 18 grams of coffee powder is used to make 18 grams of coffee) or 1:2 (i.e. 18 grams of coffee powder is used to make 36 grams of coffee), while a regular espresso uses a water / powder ratio of 1:2 (i.e., "Normale"). Test the quality of the coffee and the extraction time. Constantly adjust the dial to make the powder reach a perfect thickness.

Different bean grinders have different adjustment dials, so you should check the model of the coffee grinder and read the instructions carefully to determine the direction and strength of the dial. In general, if you keep in the habit of checking the settings of the bean grinder, you only need to make very small adjustments. As long as you move the turntable within 3 mm, you can change the thickness of the powder. Although 3 mm is a very small number, the grinding time of the same coffee beans will change by 3-5 seconds.

The ordinary electronic bean grinder adjusts the grinding and pulverizing time of the bean mill according to the pre-set amount of powder (please note that the amount of powder is adjusted by the mill based on time rather than weight). If you are not satisfied with the quality of your coffee, the first thing you need to do is to determine whether there is a problem with the amount of powder or the degree of grinding.

In general, the distance between the correct weight, flattened and powdered pressed powder and the outlet should be 5-6 mm. If the height of pressed powder is not in this range, you should try to adjust the powder output of the bean mill (that is, grinding and pulverizing time). When adjusting the amount of powder, the range of each adjustment should be between 0.2 and 0.3 seconds. After each adjustment, you need to re-test the quality of the coffee.

Every small change in the bean grinder will have a great impact on the overall quality of the coffee. Therefore, as a barista, you should re-measure and adjust the bean grinder every day to ensure the perfect quality of the coffee.

To master the gouache ratio, you can use a constant amount of coffee powder (for example, 18 grams) in the exercise, try to match different total coffee weight, and then compare the differences in taste, purity and mellowness. You need to decide the final gouache ratio according to your personal preference.

Only through constant practice and exploration can you make an espresso that really suits you.