The influence of round knife bean grinder and ghost tooth bean grinder on the taste of coffee description of brand recommended flavor

The influence of round knife grinder and ghost tooth grinder on coffee taste Brand recommendation Flavor description

The upper and lower cutter plates of the flat knife are placed in parallel, so the coffee beans need to rely on the rotating force of the bottom cutter plate to push the coffee beans into the cutter plate, so the weight of the coffee beans placed above will affect the uniformity of the coffee beans entering the cutter plate, which in turn affects the uniformity of grinding; In addition, due to the pushing, the number of collisions between the coffee beans increases, resulting in an increase in the proportion of fine powder. This is the reason why the particle uniformity of the common flat knife grinder is slightly poor and the fine powder is more. However, the coffee particles ground by the flat knife are flaky, and the flake can increase the cell wall area, so the coffee concentration and extraction rate can be improved in a short time with the flat knife, so that the coffee aroma can be significantly improved in a short time. At the same time, because of its flat shape and small volume, when the extraction time becomes longer, the xylem of the particles will absorb too much water, resulting in increased foreign taste and astringency.

First, let's talk about uniformity. Sorry to tell you, there is no absolute uniformity under the microscope! The grinding powder of three kinds of knives is uneven! So there's no such thing as an absolutely uniform grinder. The uniformity of your eyes is completely different from the actual uniformity!

Second, the structure of the powder after grinding is completely different, cone knife, ghost tooth, flat knife. Through grinding, it can be observed that the structure and shape of the powder ground by different tool types are completely different.

Thirdly, the influence of powder structure on coffee flavor. This is the extraction process. The core of the extraction process is the high point of extraction rate without water temperature, and the high point of extraction rate with fine grinding points. So let's look at the impact of particle structure on extraction. It's just water resistance! Under the microscope, the main body of the powder structure will have many convex external fulcrums, just like hedgehog. After a lot of powder particles gather, it is impossible to completely couple between powder particles because of the external fulcrum! The gap will be larger and the water flow will be faster. Water flow through faster, then extraction is relatively low. Ghost teeth powder particles, ghost teeth grinding powder particles waist slender, relatively smooth, powder and powder coupling will be better. The gaps are also small, the water flow will be relatively slow, and the extraction will be relatively more. In terms of taste, the same beans, the same amount of powder, the same water temperature, the same fineness of powder, the sweetness of ghost teeth will be better. The powder particles ground by the flat knife are less than the convex fulcrum of the conical knife, the particles are in blocks, and the waist is thicker than the ghost teeth. Personally, I think the water resistance of flat knife powder should be the biggest! Ghost Teeth Powder's waist was too thin. Compared to Flat Blade Powder, its resistance was definitely smaller. Then the powder ground by flat knife has less convex fulcrum from the structure, so the coupling is much better than that of cone knife powder. The gap is tighter than that of the conical knife, the water resistance is larger, and the extraction is more.