How to adjust the grindability of espresso by mazzer quantitative mill

How to adjust espresso grinding degree

Italy and other areas where coffee is more popular are used to grinding more powder to improve the accuracy of powder per time, but the effect is not obvious.

When coffee beans enter the grinder, blades in the grinder crush the beans into a powder. The smaller the distance between the blades, the smaller the coffee beans will be ground into smaller particles. The finer the ground particles, the more compact they are, and the more difficult it is for water to pass through, thus greatly extending the extraction time. Conversely, if the distance between the blades becomes larger, the ground particles will become coarse, the water flow will be easier to pass, and the extraction time will be faster. To take a simple example, like stones and fine sand, water flows much faster through stones than fine sand because there is more space between stones for water to flow through quickly. So correct grinding is very important, particle size directly affects the quality of extraction

Coffee beans are usually ground into three thicknesses:

1. Fine, it is very fine. It feels a little bit coarser than flour. It has a little grainy feeling. It needs to be adjusted again when using different machines.

For espresso, it is concentrated. The machines are generally more expensive. The various cups sold in cafes are basically espresso plus milk. Let's talk about this later.

When using the blade grinder, since it takes only 18-23 seconds and is kept at room temperature, the "four basic principles of coffee making"-the proper proportion of coffee powder will cause excessive extraction, only the bitter taste of the coffee will be released, and finally the coffee will be ground before brewing, or the coffee will be blocked, which contains only the bitter ingredients.