What is the scale of the coffee grinder?-how to adjust the scale of the Italian bean grinder

What is the scale of the coffee grinder?-how to adjust the scale of the Italian bean grinder

The thickness can control the bitterness

Roughness is a good way to control bitterness, because the finer the grinding, the higher the extraction rate, the easier it is to extract high molecular weight bitter substances such as chlorogenic acid, quinic acid, caffeine and carbides. On the contrary, if the grinding is too rough, the lower the extraction rate is, the more difficult it is to extract the astringent bitter substance with high molecular weight, but the sweet taste with middle molecular weight may remain in the coffee grounds because of insufficient extraction, which is a waste.

The scale is not immutable

Do not use the same grinding scale when playing coffee. If you know that the density and baking degree of each bean is different, the required scale will not be the same. The scale of very hard beans or shallow roasting can be adjusted slightly finer, and that of deep roasting can be adjusted thicker. If you think a bean tastes bitter and salty on scale # 3, this is excessive extraction, which can be adjusted to # 3.5 or # 4, which will significantly improve the bad taste spectrum, and vice versa.

In addition, the bean grinder should be diligent in maintenance, regularly remove the knife head and remove the grease dirt inside. The knife head is consumable, and it will be dull every 800 to 1000 pounds. Remember to replace it, otherwise the grinding particles will be half-thick, which will cause uneven extraction and damage the good flavor of coffee.

The scale is just a reference, different brands have different grinding scales, and the performance of the same model bean grinder of the same brand under the same scale is not exactly the same. it is better to understand it this way: the scale just tells you which direction is thick and which is fine. when you find a suitable powder thickness, the role of the scale will show a little bit. The premise is that only your bean grinder, and can not change the beans, the amount of powder does not change, the strength of the powder can not be changed.

Remember a little trick: when you find the right powder thickness, twist it with your hand from time to time, pinch it, feel it with your body and write it down as much as possible, so that even if you change the bean grinder, you don't have to rely solely on the scale to judge. If you pinch it with your hand, it will be significantly thicker, which can greatly improve your efficiency.

On the contrary, the coarser the coffee is, the larger the gap in the powder layer is, the less coffee powder particles are in contact with hot water, and the weaker the extraction resistance is, the more difficult it is to prolong the extraction time, and reduce the extraction rate, which is easy to be insufficient. Therefore, the finer the coffee is ground, the longer the extraction time and the higher the extraction rate; the thicker the coffee is, the shorter the extraction time is and lower the extraction rate.

Under normal conditions, the fineness of coffee is inversely proportional to the extraction time and extraction rate. The coarser the powder is, the smaller the extraction resistance is, the greater the coffee flow is, the shorter the extraction time is, the lower the extraction rate is, and the lighter the taste is.

Deep baked beans are slightly thicker, shallow baked beans are slightly shallow.

In addition, before determining the grinding degree of coffee beans, the veteran will first look at the color and oil production of cooked beans. The lighter the roasted coffee is, the more complete and hard the fiber is, the more difficult it is to extract. It is appropriate to grind it slightly, but not too fine, so as not to highlight the sharp and sour taste. The deeper the roasting degree of coffee, the deeper the damage to the fiber, the easier to extract, it is appropriate to pick a little rough grinding, deep roasting grinding too fine will be bitter.

Therefore, the degree of grinding of deep-roasted coffee is generally thicker than that of shallow roasted beans.