How to adjust the thickness of the hand bean mill, how to use it and how to clean it.

How to adjust the thickness of the hand bean mill, how to use it and how to clean it.

Coarse granularity: about the size of planed sawdust, similar to flaky particles, suitable for filter pots, can also be placed in tea bags, placed in pots and brewed with hot water.

Medium granularity: about the size of coarse sugar, suitable for hand filter cup and hand filter cloth. Medium fineness: about the size of No. 2 sugar, suitable for electric coffee maker, siphon and mocha pot.

Fine granularity: about the size of quicksand on the beach, suitable for Italian coffee maker and water drop iced coffee. Finest granularity: about the size of too white powder, suitable for use in Turkish pots.

1. Adjust the thickness. Unscrew the screw from the top, open the handle, put the mark scale bar in place, and reinstall the handle and screw. This needs to be debugged many times, because there is no scale on it, so it can be marked by affixing it at will.

2. Put the coffee beans on the grinding plate

3. Shake the handle with uniform speed and force

4. Take the coffee powder out of the drawer.

Special attention is paid to: 1. Different grinding speeds affect the quality of coffee powder produced.

If the coffee powder is ground too slowly, the coffee powder will lose more flavor if it comes into contact with the air for too long; if it is ground too fast, the high temperature will volatilize more coffee aroma substances. The Doctrine of the mean, there must be moderation

1. Is the middle shaft of the bean grinder stable when you rotate? will it sway left and right? if it is very stable, the thickness will be relatively uniform.

2. For the ground powder particles, you can take a look at the evenness of thickness and thickness. The more uniform the better.

3. Fall, in fact, it is not necessary, just to roughly judge the overall material and texture

There are many other factors that affect the degree of grinding, including the roasting degree of coffee beans (although coffee beans used by Espresso should use a deeper roasting degree, but sometimes different roasting degrees may be used to roast formula beans for richer taste), blended recipes, and so on. All of the above are the most common and can be mastered by baristas. The previous sections are all about the adjustment of the basic factors in the production process in order to meet that taste standard on the premise of understanding the good taste of Espresso (see the taste of Espresso). There are many places in the world of Espresso that we don't fully understand, and we would like to explore this wonderful world of coffee with you.