How to adjust the thickness of mazzer bean mill digital disassembly diagram
How to adjust the thickness of mazzer bean mill digital disassembly diagram
The reason why the bean grinder is important is that it is the most important processing link before coffee is extracted. Here we briefly share with you the most important elements in the whole coffee chain: 1, coffee tree, it is the most important element in the plantation; 2, the processing process of coffee, it is the most important link before coffee comes out of the plantation. 3. Roaster, which is the key equipment to turn raw coffee beans without coffee flavor into roasted coffee with rich flavor; 4. Bean grinder, which is the starting point of roasting coffee beans on the bar; 5, is the extraction equipment. From this, we can see the importance of the bean grinder.
Coffee maker brand: Nespresso / Nespresso
Model No.: ZN100
Color classification: black
Function: espresso
Mode of use: fully automatic
Coffee pot classification: automatic capsule coffee machine
Features: Nestle Nesso ZN100 is suitable for enterprises of any size that pay attention to intuition and simplicity. Excellent coffee and
Hot water can be prepared quickly and efficiently at the press of a button.
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How to use a manual bean grinder and how to adjust the thickness
How to use a manual bean grinder how to adjust the thickness in general, the distance between the correct weight, flattened and powdered pressed powder and the outlet should be 5-6 mm. If the height of pressed powder is not in this range, you should try to adjust the powder output of the bean mill (that is, grinding and pulverizing time). When adjusting the amount of powder, the range of each adjustment should be between 0.2 and 0.3 seconds.
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Diagram of how to adjust the scale of Italian bean grinder-mazzer bean mill thickness adjustment manual
Italian bean grinder how to adjust the scale diagram-mazzer bean grinder thickness adjustment manual says that when it comes to measuring the extraction degree of coffee, there are a variety of theories in the industry. In general, the first drop of coffee from the handle should be between 4 and 6 seconds, with a texture like melted chocolate dripping on the back of a spoon. The standard extraction rate should be 25-30 ml every 25-30 seconds.
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