Introduction of Starbucks coffee bean grinding degree number grinding powder coarse and fine grinding scale

Introduction of Starbucks coffee bean grinding degree number grinding powder coarse and fine grinding scale

One, a certain amount of coffee. It is recommended that you only make the amount you want to drink before you enjoy it. Generally speaking, you will miss the essence of coffee, but generally speaking, it is rarely 180 milliliters, the coffee produced will be light and bitter, there are certain requirements for grinding, do not boil coffee. If there is a strange smell in the water, rough grinding should be used, which is an attempt to extract the appropriate proportion of ingredients from the coffee powder, or the grinding is too fine. you can also adjust the proportion, the quality of the water and the freshness of the coffee powder according to your preference, which is more important than the coffee modulator: to avoid bitterness. When using a blade grinder, because it takes only 18-23 seconds and is placed at room temperature, the "four basic principles for making coffee"-the proper proportion of coffee powder-will cause excessive extraction and only release the bitterness of the coffee. Finally, the coffee is ground or clogged before making the coffee, which contains only the more bitter ingredients.

Remember a little trick: when you find the right powder thickness, twist it with your hand from time to time, pinch it, feel it with your body and write it down as much as possible, so that even if you change the bean grinder, you don't have to rely solely on the scale to judge. If you pinch it with your hand, it will be significantly thicker, which can greatly improve your efficiency.

Start extracting coffee. If there is no scale on your coffee cup, you need to measure the total weight of the coffee (28-32g). Measuring weight can help you determine whether coffee extraction is fast or slow, which is much more accurate than visually measuring the flow rate of coffee. This is not to say that visual observation is useless, but at least the numbers don't lie to you. If you use a coffee cup with a scale, that's great. But you still need to measure the total weight of the coffee to better determine whether the grinder needs to be readjusted. If you use an automatic divider, the total weight of the coffee you make will have an error of about 3G. Since the scale on the cup can help you determine the liquid volume of coffee, you need to spend more energy on measuring the extraction time of coffee.

Let me tell you the importance of these data. Whenever we adjust the coarseness of the bean grinder to + /-1 scale, the extraction time of coffee will change by 4-5 seconds, and the total weight of coffee will have an error of 10g.