Manual coffee bean grinding degree adjustment which is good to drink directly after grinding

Manual coffee bean grinding degree adjustment which is good to drink directly after grinding

Adjust the amount of water: the automatic coffee machine will also have the function of adjusting the amount of coffee cup. this function refers to increasing the amount of water in coffee in order to increase the amount of cup. accordingly, the concentration of coffee can be adjusted by adjusting the amount of coffee.

Deep roasted beans are thicker and shallow roasted beans are slightly lighter. In addition, before determining the grinding degree of coffee beans, the veteran will first look at the color and oil production of cooked beans. The lighter the roasted coffee is, the more complete and hard the fiber is, the more difficult it is to extract. It is appropriate to pick and grind slightly, but not too fine, so as not to highlight the sharp sour taste. The deeper the roasting degree of coffee, the deeper the damage to the fiber, the easier to extract, it is appropriate to pick a little rough grinding, deep roasting grinding too fine will be bitter. Therefore, the degree of grinding of deep-roasted coffee is generally thicker than that of shallow roasted beans.

Roughness can control bitterness is a good way to control bitterness, because the finer the grinding, the higher the extraction rate, the easier it is to extract high molecular weight astringent bitter substances such as chlorogenic acid, quinic acid, caffeine and carbides. On the contrary, if the grinding is too rough, the lower the extraction rate is, the more difficult it is to extract the astringent bitter substance with high molecular weight, but the sweet taste with middle molecular weight may remain in the coffee grounds because of insufficient extraction, which is a waste. The scale is not immutable. Do not use the same grinding scale for playing coffee. If you know that the density and baking degree of each bean are different, the required scale will not be the same. The scale of very hard beans or shallow roasting can be slightly adjusted to be finer, and the deep roasting can be adjusted thicker. If you think a bean tastes bitter and salty on scale # 3, this is excessive extraction, which can be adjusted to # 3.5 or # 4, which will significantly improve the bad taste spectrum, and vice versa. In addition, the bean grinder should be diligent in maintenance, regularly remove the knife head and remove the grease dirt inside. The knife head is consumable, and it will be dull every 800 to 1000 pounds. Remember to replace it, otherwise the grinding particles will be half-thick, which will cause uneven extraction and damage the good flavor of coffee.