It is essential to adjust the grinding point.
An excessively coarse grinding leads to a quick extraction and a weak flavour and presentation with little cream. An excessively thin grinding carries an excessively slow extraction and an excessively strong flavour. To find the just point achieves to offer to the customer an intense flavour and a good presentation of the coffee in the cup.
The components of the grinder are:
– The container of coffee in grain
– Cutters for grinding coffee
– The dispenser
– The press
It is essential the control of the cutters every 500 kg of ground coffee and the daily cleaning of the components, using a brush and a wet paper for the container hopper at least once a month.