Semi-automatic Italian coffee machine with bean grinder flat knife, ghost tooth knife, cone knife that is good

Semi-automatic Italian coffee machine with bean grinder flat knife, ghost tooth knife, cone knife that is good

The upper and lower cutters of the flat knife are placed in a parallel manner, so the coffee beans need to rely on the rotating force of the bottom cutterhead to push the coffee beans into the cutterhead, so the weight of the coffee beans placed on the top will affect the uniformity of the coffee beans entering the knife cutter. in addition, due to pushing, the number of collisions between coffee beans increases, resulting in an increase in the proportion of fine powder. This is the reason why the particle uniformity of the common flat knife bean grinder is slightly worse and the fine powder is more. However, the coffee particles ground by the flat knife are flaky, and the flake can increase the area of the cell wall, so using the flat knife can increase the concentration and extraction rate of coffee in a short time, so that the aroma of coffee can be significantly improved in a short time. At the same time, because the shape is long and the volume is smaller, when the extraction time is longer, the granular xylem will absorb too much water, which will increase the miscellaneous flavor and astringent taste.

First, let's talk about uniformity. I'm sorry to tell you that there is no absolute uniformity under the microscope! The powder produced by the three types of knives is uneven! So there is no such thing as an absolutely uniform bean grinder. The uniformity of your eyes is fundamentally different from the actual uniformity!

Second, the structure of the powdered particles is completely different after grinding, such as conical knife, ghost tooth and flat knife. Through grinding, it can be observed that the powder structure and shape of different knife shapes are completely different.

Third, the effect of powder structure on the flavor of coffee. This is just the extraction process. The core of the extraction process is the higher extraction rate at the high water temperature and the higher extraction rate at the fine point of grinding. So what is the effect of powder structure on extraction? It's nothing but a water block! Cone knife powder under the microscope, the main body of the powder structure will have many protruding outer fulcrum, just like a hedgehog. After a lot of powder particles gather, it is impossible to match them completely because of the external fulcrum. The gap will be larger and the flow of water will pass faster. The flow of water passes faster, so the extraction is relatively low. Ghost tooth powder, ghost tooth grinding out of the powder waist slender, relatively smooth, the coupling between powder and powder will be better. The gap is also small, the flow of water through will be relatively slow, and the extraction will be relatively more. From the taste, the same beans, the same amount of powder, the same water temperature, the same fineness of powder, ghost teeth will have better sweetness. Flat knife grinding powder, than conical knife protruding fulcrum is less, particles into blocks, waist than ghost teeth to be stout. Personally, I think the water resistance of flat knife powder should be the greatest! Ghost tooth powder waist is too thin, peace knife powder compared to the resistance must be less. Then the powder ground by the flat knife, from the structural point of view, the convex fulcrum of the powder particles is less, so the coupling is much better than the cone knife powder. The gap is tighter than the cone knife, the water resistance is also larger, and the extraction is also a little more.