Æ 1.03 Grind Size

الرجاء إنشاء حساب ل دورة قبل البدء بالدرس

As baristas, we’re used to discussing grind size on a regular basis, adjusting the grinder to produce finer or coarser grinds throughout the day to keep to the shot time in our recipe as the grinder heats up or cools down. However, when grinders heat up, the aperture between the التروس doesn’t seem to be changing – which means the nominal grind size hasn’t actually changed. Instead, the توزيع حجم الطحن has changed. Understanding the concept of توزيع حجم الطحن is key to understanding some of the more recent developments in espresso making.

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