Italian coffee bean grinding scale-Starbucks mill coffee bean number

Italian coffee bean grinding scale-Starbucks mill coffee bean number

Most Italian beans are roasted from medium to deep, but no matter how deep they are, when you open the bag and see the beans, it should be the aroma of coffee, not a strong smoky smell. Visually, the beans should not be pure black, or deep brown, although they are medium to deep roasted, the beans should not be shiny. If your beans are shiny, there must be only two reasons. They may be kept for a long time, at least for more than 3 weeks, or they may be too deep. Either of these two reasons will cause the coffee in your cup to have a halala taste, or unbearably bitter.

According to the baking degree of beans, the best drinking time for Italian beans is between 1 week and 1.5 months. at this stage, the coffee has obvious sweetness, long-lasting taste, balanced overall taste, amber or dark brown red color and sticky taste.

2. Manufacturing equipment

With the right beans, the production of espresso is also strictly required for the equipment, because the extraction of espresso is different from the use of siphon, hand brewing and other production methods, and there are quantitative standard requirements for the equipment, the water temperature should be between 90-92 degrees, the pressure is about 8 Pa, and the pressure is relatively stable, 14-18 grams of uniform coffee powder, extraction time of about 25 seconds, extraction volume of 20-25 milliliters. Only when it is made under such conditions is it possible to get satisfactory coffee.

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.