THE
COFFEE GRINDER-DOSER
Coffee grinder-doser, "macinino" in familiar
Italian speaking, must be carefully cleaned after a long
day of use, in order to remove the natural coffee oils
that stick inside the bell and go rancid very fast.
The cleaning of the bell require soap and water; it's
good to remind that the coffee is hygroscopic, that is
it absorbs all surrounding smells if exposed for a certain
time.
Depending on coffee daily consumption, grinders must be
substitute:
Every 12 months, for 1 Kg consumption per day;
Every 6/7 months, for 2/3 Kg consumption per day;
Every 3/4 months, for 4/7 Kg consumption per day.
It's necessary to grind only the bare essentials of coffee
(200/300 g. per time), in order not to overheat grinders.
Overheated and worn-out grinders make coffee natural oils
emerge.
Pay specific attention to the right fineness of grinded
seeds: for two small cups of espresso (30/35 cc per cup)
we need 12/13 g. of powdered coffee, extraction time 30
seconds).
The espresso must fall in the cup with a regular motion
(called "rat tail way") in order to obtain a
compact cream.
If extraction time is too long (thin coffee powder), the
espresso will be cold and with a little cream; otherwise,
if extraction time is too short (rough coffee powder),
the cream will be white, less persistent and the espresso
will turn out to be lacking.
So, close the grinders tight if coffee "runs"
and enlarge them if it falls drop after drop. It's important
to consider that the "macinino" adjustments
even depend on environmental moisture (hygroscopic power,
again). So, if it's necessary, the change can be made
over and over again during the day.
FLAWS
DUE TO THE WRONG USE OF THE COFFEE GRINDER-DOSER
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Espresso