Does Delong automatic coffee machine grind beans with smaller scale and finer?

Does Delong automatic coffee machine grind beans with smaller scale and finer?

Simple judgement of Grinding thickness of Coffee Powder

If the coffee liquid is light and the pressed powder is not shaped, it is loose and damp, and the powder is too coarse.

If the coffee liquid is very black, dripping, not in a straight line, and there is little liquid coming out for a long time, the powder is too fine.

Normally, at first, the coffee liquid is very strong, the liquid is in a straight line, and slowly fades. Pressed powder molding is not loose and not damp.

The coffee residue box indicator is always on.

Delong 2000, Delong 3000, Delong 3200, Delong 4000, Delong 4200 coffee machine series

At the bottom, the second light is always on from the left. You should take out the coffee residue box and clean it up when you turn it on. If you operate in the off state, the light will not go out and the machine will not work.

The formation and density of bean groups of different varieties in different production areas are different, and different baking degrees will also cause a distinction in hardness, resulting in angry changes in the grinding rate and particle size. In the past, the bean powder thickness scale, powder quantity, powder pressing strength appears to be a little powerful, which seems that you can't put your wife's shoes on your feet. Therefore, many restaurants at home will use a fixed bean grinder to ensure that the grinding results can be fine-tuned as needed. In general, 8-10g powder is used in a single bowl of espresso, the strength of the powder and the freshness of coffee beans, the wear degree of the grinding plate of the bean grinder are different, and the degree of baking can be said to be a variable within a certain range. The bean grinder used by the Italian coffee machine has to be fine-tuned every day, and the mocha pot can fill the powder trough to 89 minutes full, siphon generally 10-12g per person, and there will be a median on the Italian bean grinder. Double bowls usually use 14-16g. The temperature of the water at which coffee is made. Other brewing methods do not need to use Italian bean grinder. Powder quantity, manual most have no scale, siphon pot is generally 3 degrees, mocha pot 2 degrees, but the relative value should be adjusted according to their own habits and bean grinder conditions, brewing time and powder quantity. Each quantity has a certain amount of controllable space, but after each quantity changes, the other quantities have to change accordingly, so if you really want to master brewing skills, you can only rely on experience.

Why is it different when you change beans? Is it bad for beans?