The key points for the adaptation of the Mocha pot dedicated coffee grinder mainly include the adjustment of grinding degree, the design of the cutter head, the stability of the equipment and the convenience of operation. The following is a specific analysis:
Grinding degree adaptation: Mocha teapots are suitable for medium to fine grinding degrees, with particle sizes similar to those of white granulated sugar. The scale of different coffee grinders varies. For instance, the Bileti hand-craned coffee grinder has 24 adjustable grinding degrees. Some products suggest that the Mocha pot is suitable for 17 grinding degrees. Users need to adjust according to the actual equipment.
Design considerations for the knife disc: The flat knife coffee grinder is prone to generating fine powder, which may increase the risk of excessive extraction from the mocha pot. The conical knife bean grinder has a relatively low fine powder rate, which can reduce the probability of bitter and astringent taste. The ghost tooth coffee grinder can make the coffee flavor more three-dimensional and full-bodied, but it is relatively expensive and needs to be used in conjunction with a flour sieve.
Equipment stability requirements: The Mocha pot is extracted through steam pressure, and the grinding machine must have a stable powder output capacity. It is recommended to choose a grinding core spindle product equipped with a double-bearing fixed structure, which can reduce the fluctuation of fine powder amount caused by grinding shaking and avoid uneven extraction.
Optimization of operational convenience: The hand-cranked bean grinder is suitable for home use, highly portable and capable of controlling the grinding volume. Electric bean grinders are more efficient and suitable for commercial environments. Users can select the type of equipment based on the usage frequency, and at the same time, pay attention to whether the capacity of the bean bin (15-40g is a common specification) matches the single-production requirements.