What do you think of the rough dial of the bean grinder-Italian coffee grinder scale

What do you think of the rough dial of the bean grinder-Italian coffee grinder scale

The kind of little flying eagle, used for the first time, I knew how to adjust the knob. I adjusted it to the word that began with F. I didn't know what that word meant. It seemed that none of those words were ground out of English. They were used in an Italian coffee machine and turned into clear water in less than half a cup. Is the powder too thick or something?

The brand of the mill is different, and the thickness of the powder from the same scale identified by each brand is different, which can only be adjusted from your cooking method. At the same cooking temperature, the powder is thicker, the extraction time can be longer, the powder is finer, and the extraction time can be shorter. Basically, regardless of the variety, siphon and hand-made coffee powder the size of granulated sugar is more suitable, while semi-automatic Italian machines need to be ground to flour-like coffee powder.

The bean grinder used in the Italian coffee machine has to be fine-tuned every day. Generally, there is a median on the Italian bean grinder, which is a relative standard. It can be fine-tuned as needed, and it should be easier to find on the adjusting plate. To make espresso, we usually use 8-10 g powder for single bowl and 14-16 g for double bowl. Other brewing methods do not need to use Italian bean grinder, manual most do not have scale, electric to commonly used little eagle little flying horse is more common, siphon pot is generally 3 degrees, hand 4-5 degrees (depending on the powder thickness of some differences) method pressure 5 degrees, mocha pot 2 degrees, but the relative value should be adjusted according to their own habits and bean grinder conditions. The amount of powder, siphon 10-12g per person, hand flush 12-15g per person plus 8-10g for each additional cup, Mocha pot to fill the powder trough to 89 minutes, French kettle generally 10g per person. The water temperature, grinding thickness, brewing time and powder amount of coffee can be said to be variables in a certain range. Each quantity has a certain controllable space, but after each quantity changes, the other quantities have to change accordingly, so if you really want to master the brewing skills, you can only rely on experience, and it is impossible to become a barista according to this formula.

From the use classification can be divided into commercial machines and household machines, commercial machines without exception have a huge boiler, most of which are 2-head or 3-head or even 4-head structure. Even single-end commercial machines mostly have more than 6L sub-mother boiler design. The household machine is either a low-end heating block or a 2L or so parent boiler. The capacity of the boiler is very small and the working quality of continuous multi-cup extraction can not be maintained. Today, with the continuous progress of manufacturers' technology, there are also some high-end household machines with the design of dual-boiler PID precise temperature control.