Grinding Capacity And Settings; En Gli Sh - Quick MILL MILANO 0980 Operating Instructions Manual

Grinding Capacity and Settings

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The coffee grinding serves to increase the contact surface between the
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coffee and the water, enhancing the extraction of these substances by the
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water. To regulate a correct grinding for expresso coffee, it is necessary to find
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the right grinding point, the right granulometry.
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tsc If the grounds are too fine, the water would take too long to pass through. It
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would extract all the positive substances, but also some that are negative, and
remaining too long in contact with the coffee, it would burn it. The result would
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be a coffe with a biiter and burnt taste, with a very thin, dark cream, perhaps
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with a white stain in the centre (sign of over-extraction).
Fr If the grounds are too coarse, the water would pass through too quickly, not
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extracting the right quantity of substances from the coffee. The result would be
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a cup with a pale cream and a watery taste, with little body and aroma.
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At this point, (if we have used a good mixture and proper tamping ) we should
have an expresso with a hazelnut cream with darker tones, full body and an
intense aroma.
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