How to investigate the grinding degree of manual bean grinder which brand is recommended?

How to investigate the grinding degree of manual bean grinder which brand is recommended?

a. If you get a new bean grinder, the purchased beans should be adjusted by the baker. If there is no door-to-door adjustment service, send some grinding samples from the baker as far as possible, and we can refer to and adjust accordingly. It's not that difficult.

So what's the standard? Some people say it is taste, but for people who are not particularly good at drinking, this standard is a bit vague, so if the standard after forced quantification is the extraction time, state, plus the gram weight within the standard time. There is no shortcut but to try to extract it again and again.

When the coffee bean enters the grinder, the blade in the grinder will crush the coffee bean into powder. The smaller the distance between the blade and the blade, the smaller the coffee beans will be ground into smaller particles. The finer the grinding particles are, the tighter they are, and the more difficult it is for the water to pass through, thus greatly prolonging the extraction time. On the contrary, if the distance between the blades increases, the ground particles will become rougher, the flow of water will be easier to pass through, and the extraction time will be faster. To take a simple example, like stones and fine sand, water flows much faster through stones than fine sand, because there is more space between the stones for the flow of water to pass quickly. Therefore, the correct grinding is very important, and the particle size directly affects the quality of the extraction.

Premise: beans are fresh, raise beans at least 72 hours later, wake up beans in about 5 hours.

Step 1: after grinding with a small amount of beans according to the grinding sample, through observation and finger kneading, roughly adjust.

Step 2: then follow the routine operation, keeping in mind that it must be a routine operation, and the method of operation is almost unchanged for filling and pressing powder. This is to avoid excessive errors in human operation, mistakenly thinking that it is a machine problem in the judgment, and making wrong adjustments.

First, unscrew the top nut and remove the handle.

Second, you can see a nut that can rotate up and down. This is the principle of adjusting the thickness and "thick and thin". Adjust it several times and adjust it to the best condition.

Third, the fixed long piece, with the nut stuck, play a fixed role, and finally the handle, on the nut to be fixed. That's all right.