Regardless of which form of burrs, each burr contains:
1. Broken area: the coffee beans are crushed at the initial steps to facilitate entering the coarse grinding area. The spacing of each grinding groove in the crushing area is relatively large, and the tilt angle of the burr is also large, so that it is easy to bite into the coffee beans.
2. Crude grinding area: Undertake the coffee beans from the crushing area, squeeze the coffee beans through a smaller space, and then send them to the fine grinding area.
3. Fine grinding area: This is the area where the grinder really adjusts the degree of fine grinding. The burr of the fine grinding area has a smaller tilt angle, which is horizontal on the flat burr, and the conical burr is close to 90 degrees.
These three areas theoretically should big enough, burr slot shape is appropriate to assure coffee beans can be fully rolled over and then into the area, so the design of the burr groove structure and shape directly affects the powder quality, this is why two different factory mill clearly sharpen the size of the same, but the coffee drink taste completely different reasons!
Under the same design conditions, the larger the grinding knife diameter, the better! There are two reasons:
1. The diameter of the grinding burr is large, so the space in the crushing area, coarse grinding area and fine grinding area is sufficient. The coffee beans are fully rolled to the appropriate size before entering the next area.
2. The larger the diameter of the grinding burr , the less time the coffee beans of the same weight will be than the smaller diameter, because more coffee beans can enter the grinding area at the same time. The shorter the grinding time, the lower the fever, to avoid burning the coffee powder before cooking and damage the flavor of the final brewed coffee.