How to adjust the Grinding of thick and thin Coffee beans by hario hand

How to adjust the Grinding of thick and thin Coffee beans by hario hand

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, the importance of bean grinder can be seen.

So what is a good bean grinder? Some knowledgeable friends will say: grind even bean grinder. In fact, a completely uniform coffee grinding does not exist. At present, the coffee powder produced by any coffee grinder is composed of coarse powder, medium-fine powder, fine powder and very fine powder. These coffee powders of different particle sizes play different roles in the process of coffee extraction, some are used to form alcohol thickness, and some are used to show flavor. So even if there is a completely uniform bean grinder, the flavor of the coffee is very mediocre. If you have the opportunity to use different mesh sieves, the ground coffee powder will be sifted and then made, the effect will be clear at a glance.

We say that an excellent coffee grinder refers to a bean grinder with a stable proportion of coarse and fine powder. at present, many famous bean grinder manufacturers have applied a lot of high technology, and its purpose is to pursue the stability of the proportion of coarse and fine powder in coffee powder. On the other hand, some cheap bean grinders are far from stable in the proportion of coarse and fine powder in coffee powder. This time, fine powder accounts for 15%, and next time it may be 30%. It seems that a thick layer of fine powder is covered under the thicker grinding particles. Therefore, the coffee powder ground by such a bean grinder can not be extracted scientifically, because grinding is the premise of extraction.