Bean grinder flour adjustment scale-mazzer bean mill how to mix powder

Bean grinder flour adjustment scale-mazzer bean mill how to mix powder

I couldn't tell whether it was bitter or sour between 1.7 and 1.5, so I continued to adjust it until the bitter taste became obvious after 1.4. I knew that 1.7-1.5 was the transition range between sour and bitter, and the right taste should be found in this range. So I adjusted the scale from 1.2 to 1.5, and fine-tuned it by adjusting the powder quantity between 1.5 and 1.7.

This is just my way of thinking, but there are problems in practice. Before, it was adjusted from 2.0 to 1.2, but now it has to be adjusted from 1.2 to 1.5, and the direction of the adjustment has changed. if I adjust it again, I can't even determine the relative scale: it's very likely that the actual degree of grinding has not changed at all, it may be finer or thicker than the previous 1.5, so I can't find the actual degree of grinding of 1.5 before. Every time I get stuck at this time, I don't know what to do.

Adjust the scale, the cup is good, go to sleep with satisfaction. This morning also appeared caking, made three cups of coffee, the first cup of excessive extraction, can drink; the second cup of grinding a bit thicker, a little too much powder, can not get out of the water, the handle slipped slowly, beans are too fresh, too much carbon dioxide. The third cup is the same scale, the amount of powder is less, as a result, the water is still dripping slowly.

To sum up, the same scale, the same beans, in the case of relatively fine grinding, the powder used overnight has changed? Even after cleaning a large amount of residual powder from the powder outlet at night, there is an increase in extraction time (there is a pressure gauge on the machine for reference, and the pressure is really high) whether the residual powder in the cutter head overnight will have an impact.