How to adjust the calibration of the Pegasus bean grinder
ROBUR is MAZZER's top cone cutter model, 71MM cone cutter, instant large grinding is not easy to generate heat, more efficient grinding efficiency (grinding a single esp only takes 2 seconds), instant powder can maximize freshness and no residual powder Powder outlet has a dispersion net, can break up coffee powder is not easy to agglomerate, the motor has an independent cooling fan and a cooling window design, the grinder has a principle is the cooler the better. ROBUR exclusive control panel can be set separately single, double powder amount and record grinding times convenient management.
1 Remove the remaining coffee beans from the bean bin and return them to their original packaging or prepare another sealed jar for storage.
2 Empty the remaining coffee beans on the cutter plate by grinding them
Judge the quality of the powder
Looking at coffee powder, a good coffee powder should be powdery and have a gritty granular feel. If the coffee powder is soft, like flour, it means that the powder is fine. Conversely, if the coffee powder feels tough and coarse, it means that the powder is too coarse.
Bean grinder adjustment tutorial
Different grinders have different adjustment dials, so you should check the model of the coffee grinder and read the instructions carefully to determine the direction and strength of the dial. In general, if you keep checking the grinder settings, you only need to make very small adjustments. Just move the dial scale within 3 mm, you can change the thickness of the powder. Although 3 mm is a very small number, the grinding time of the same coffee beans will change by 3-5 seconds.
specific operation steps
Determine the direction of adjustment you need (finer or coarser). Make sure there are enough beans in the bean bin and that the valve between the bean bin and the grinder is open to allow the beans to fall smoothly into the grinding area.
Turn on the grinder for 10 seconds and discard the coffee grounds (these are unground coffee grounds).
Make a cup of coffee with the resulting coffee powder, ensuring that the weight, smoothing and pressing steps are accurate. The traditional Italian Ristretto method uses a water-to-powder ratio of 1:1 (i.e., 18 grams of ground coffee is used to make 18 grams of coffee) or 1:2 (i.e., 18 grams of ground coffee is used to make 36 grams of coffee), while the regular Italian espresso uses a water-to-powder ratio of 1:2 (i.e.,"Normale"). Test coffee quality and extraction time. Continuously adjust the dial to achieve perfect powder thickness.
