How to adjust the grinding degree of manual bean grinder which brand is recommended?
How to adjust the grinding degree of manual bean grinder which brand is recommended?
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.
Even if you change the degree of grinding and change other factors to make the coffee more in line with the requirements mentioned in the definition, it will be different from the coffee made at the right degree of grinding. the difference lies in the taste of the coffee. Because of the change of grinding degree and the change of the surface area of coffee powder, the coffee ingredients extracted at the same time are different. In fact, as long as we understand that we want to get a cup of Espresso that meets the definition and has a good taste, rather than a coffee that is light or muddy and complex in taste, we can understand why the right degree of grinding is so important.
The strength of pressing powder is formed by finding a familiar feeling after a long time of repeated practice, so the practice of constantly changing the strength of pressing powder with the degree of grinding is not conducive to a better grasp of the feeling of pressing powder, and it can not be changed to the extent that you just want it all at once, but the feeling of strength is more inaccurate over time. Even under the right grinding degree, the coffee production will fail because of the inaccurate strength of the powder pressing.
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