How many scales do you grind? -Italian coffee beans grind scale

How much is the scale of your individual product grinding-Italian coffee bean grinding scale

Environmental impact: the air circulation and humidity of the extraction environment will have an impact on the extraction. The effect of humidity is more obvious. When the humidity is relatively high, the wet speed of the ground coffee powder is very fast, and the freshly ground coffee powder has reacted with the high humidity air to become messy and impure, making it easier to extract the bad taste, making the overall coffee taste cloudy. Therefore, in the case of relatively high humidity, it is not suitable for a finer degree of grinding, it will be better to use a slightly thicker degree of grinding. On the contrary, in the case of relatively low humidity, the coffee powder will come into contact with the air after grinding, and the speed of oxidation reaction will also be speeded up. If the coarse grinding degree is used, the coffee extracted will taste less under the oxidation of coffee powder, so the grinding degree should be adjusted appropriately. Of course, after adjusting the grinding degree, it is also necessary to adjust the cooking time accordingly.

The scale is just a reference, different brands have different grinding scales, and the performance of the same model bean grinder of the same brand under the same scale is not exactly the same. it is better to understand it this way: the scale just tells you which direction is thick and which is fine. when you find a suitable powder thickness, the role of the scale will show a little bit. The premise is that only your bean grinder, and can not change the beans, the amount of powder remains the same, the strength of the powder can not be changed.

The selection of grinding scale is often inseparable from another important parameter, "extraction rate".

Extraction rate: coffee is not completely soluble in water during brewing after grinding, but only about 30% of the substance can be dissolved in water. However, according to scaa's golden cup recommendation, the most suitable extraction rate should be kept at 18%-22%, that is to say, if the extraction rate is less than 18%, the extraction is insufficient, and if it is higher than 23%, the extraction is over-extracted.

Baking degree: deep roasting beans are slightly thicker, shallow roasting is slightly fine; shallow baked coffee, the harder the fiber is, the more difficult it is to extract, so it is appropriate to grind slightly, but not too fine, so as to avoid excessive extraction. Deep-roasted coffee, the fiber is damaged, the easier to extract, take roughness grinding, if the grinding is too fine will be bitter.