What do you think of the rough dial of the bean grinder? how to adjust the scale of the Italian bean mill

What do you think of the rough dial of the bean grinder? how to adjust the scale of the Italian bean mill

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 sugar is more appropriate, while semi-automatic espresso machines need to be ground to flour-like coffee powder.

If you are satisfied with my answer

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.

The thickness of a single product is a variable, and everyone uses it differently. Not only is the scale different caused by different machines, but also the extraction method affects it.

For example, hand punch, scale is a variable, speed, technique, temperature, bean baking degree, these are all variables, as long as I am different from one of you, the scale is meaningless, the result is different.

You can judge it this way, for example, if you flush it by hand, the recommended medium scale is as thick as sugar, and if you rush out with obvious astringency or excessive extraction, it may be finer or slower, you can try to make it thicker, but because there are too many variables, you can only move one variable each time, that is, you adjust the technique, the speed of water injection, the number of circles, the size of the water column, and the thickness of the powder. Temperature and other variables, but can only change one, if it is more obvious miscellaneous bitterness, you can first consider the powder thickness.