The ratio of freshly ground coffee beans to water. Do coffee beans drink directly after grinding?

The ratio of freshly ground coffee beans to water. Do coffee beans drink directly after grinding?

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 grinder for fixed beans in order to ensure that the grinding results will be shaken as far as possible.

Grinding thickness, electric to commonly used little flying eagle and small flying horse is more common, it is a relative standard, each is not each, the grinding degree of each bean grinder is different, hand 4-5 degrees (depending on the powder thickness is different) law pressure 5 degrees, the same type of bean grinder in the same factory can not take the scale as the standard, the French kettle is generally 10g per person, it should be easier to find on the adjusting plate. Add 8-10g for each additional cup of 12-15g per person, which can be fine-tuned according to the condition of your machine. 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?