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Coffee grinder scale explain how to adjust the quantity of coffee machine

Published: 2024-09-20 Author: World Gafei
Last Updated: 2024/09/20, Coffee grinder scale explains how to adjust the amount of coffee machine remember a tip: when you find the right powder thickness, twist it with your hand from time to time, pinch it, feel it with your body and write it down as much as you can, so that even if you change the bean grinder, you don't have to rely on the scale alone. If you pinch it with your hand, it will be thicker, and you can greatly improve the efficiency.

Coffee grinder scale explain how to adjust the quantity of coffee machine

Remember a little trick: when you find the right powder thickness, twist it or pinch it with your hand from time to time, feel it with your body and write it down as much as possible, so that even if you change the bean grinder, you don't have to rely solely on the scale to judge. If you pinch it with your hand, it will be obviously thicker, and it can greatly improve the efficiency.

Roughness can control bitterness is a good way to control bitterness, because the finer the grinding, the higher the extraction rate, the easier it is to extract high molecular weight astringent bitter substances such as chlorogenic acid, quinic acid, caffeine and carbides. On the contrary, if the grinding is too rough, the lower the extraction rate is, the more difficult it is to extract the astringent bitter substance with high molecular weight, but the sweet taste with middle molecular weight may remain in the coffee grounds because of insufficient extraction, which is a waste. The scale is not immutable. Do not use the same grinding scale for playing coffee. If you know that the density and baking degree of each bean are different, the required scale will not be the same. The scale of very hard beans or shallow roasting can be slightly adjusted.

The degree of grinding should be proportional to the extraction time. The roughness of coffee grinding will directly affect the extraction time and extraction rate. The finer the coffee is ground, the denser the powder layer is, the more coffee powder particles are in contact with hot water, the greater the extraction resistance, the easier it is to prolong the extraction time and improve the extraction rate, and it is easy to over-extract. On the contrary, the coarser the coffee is, the larger the gap in the powder layer is, the less coffee powder particles are in contact with hot water, and the weaker the extraction resistance is, the more difficult it is to prolong the extraction time, and reduce the extraction rate, which is easy to be insufficient. Therefore, the finer the coffee is ground, the longer the extraction time and the higher the extraction rate.

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