Use hero manual bean grinder-how many scales are used in the mocha pot

Use hero manual bean grinder-how many scales are used in the mocha pot

For the first question. 2tb and 1b author (key person) have used it, tell me about my experience, 1b feeling is not thick enough, the bottom of the grinding hand grip is good, but clamping on the thigh or pressing against the stomach will be very uncomfortable, and the hand force is very strong. 2tb will not, the gourd-shaped design allows him to clip between the thighs can be well fixed, the bottom glass pot arc design and cushion is also very powerful. But it's just the problem of carrying, otherwise I suggest buying 2tb. It is strong and durable, but the ceramic mill should not be idled.

The second question I have said before, it can be adjusted, and I give strong advice. "I personally suggest that you first spin to the tightest, and then loosen the six bars, so that it will be close to the second grinding of Mr. Sun Chao that day." the grid is a gear mouth.

The third problem is that the hand punch is not only used to control the flow of water, but also a work of art. The painstaking efforts spent on the design and production of many Japanese brands make it a worthy work of art. For beginners, I suggest a thin-mouthed pot, such as hario VKB, which I think is very suitable for entry and can be burned directly on an induction cooker (of course I wouldn't burn it directly). Like the author now uses is the red crane mouth pot, enamel porcelain, really beautiful, but the control is very fastidious, but also need to wrap a thread on the handle, do not burn the hand and affect the stability of the hand. I have been using the crane mouth for a period of time, and then using hario VKB, I will not be used to it. I need to adjust it several times.

Italian bean grinder, manual most have no scale, electric to commonly used little eagle little flying horse is more common, siphon pot is generally 3 degrees, hand punch 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 the condition of the bean grinder. 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 when each quantity changes, the other quantities have to change accordingly, so if you really want to master brewing skills, you can only rely on experience, and you can't become a barista according to this formula.