Introduction to the grinding scale of Italian coffee beans

Introduction to the grinding scale of Italian coffee beans

If you use a coffee cup with a scale, that's great. But you still need to measure the total weight of the coffee to better determine whether the grinder needs to be readjusted. If you use an automatic divider, the total weight of the coffee you make will have an error of about 3G. Since the scale on the cup can help you determine the liquid volume of coffee, you need to spend more energy on measuring the extraction time of coffee.

Let me tell you the importance of these data. Whenever we adjust the coarseness of the bean grinder by + /-1 scale, the extraction time of coffee will change by 4-5 seconds, and the total weight of coffee will have an error of 10g.

We use this data when making espresso based on espresso and most single espresso in the store, but the data will vary if different varieties of beans are used. We will also make adjustments according to the brand of the coffee machine and the handle capacity, so if you encounter a similar situation, you also need to adjust your bean grinder in time.

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.