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The longer the grinding time of the automatic bean grinder, the finer the coffee powder.-Kilimanjaro Grinding Coffee Powder

Published: 2025-08-21 Author: World Gafei

Last Updated: 2025/08/21, The longer the grinding time of the automatic bean grinder, the finer the coffee powder? Kilimanjaro grinds coffee powder. People generally think that slow grinding with a manual parallel bean grinder will not produce heat. In fact, on the contrary, the type of friction with a disc blade is easy to produce heat. On the other hand, the tapered bean grinder can minimize the friction heat produced by grinding coffee powder. The reason is that

It is generally believed that slow grinding with a manual parallel bean grinder will not produce heat, in fact, on the contrary, the type of friction with a disc blade is easy to produce heat. On the other hand, the tapered bean grinder can minimize the friction heat produced by grinding coffee powder. The reason is that the tapered blade is ground quickly with a longer blade process, and the tapered blade takes less time and has a lower heating rate at the same thickness.

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 only 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.

According to the size of coffee beans, the grinding methods can be divided into rough grinding, medium grinding and fine grinding. Use the appropriate grinding method according to the coffee utensils. There is also medium fine grinding or finer and finer grinding than fine grinding (powdered coffee powder).

1. Fine grind: the particles are fine, the same size as sugar.

2. Medium grind: the particles are the same size as the mixture of granulated sugar and crude sugar.

3. Rental grinding (Regular grind): the particles are thick, as big as coarse sugar.

Under the repeated crushing of two pieces of sharpening knife, the coffee bean becomes a coffee powder with smaller particles. The closer the distance between the sharpening knives, the smaller the particles of the coffee powder; the finer the coffee powder is ground, the tighter the pressed powder is when pressing the powder, the more difficult it is to flow through the coffee powder, the slower the extraction rate is, and the longer the extraction time is.