The degree of grinding, which will

The degree of grinding, which will be the most controlled and can change the extraction time. Once both the amount of powder and the amount of extraction are determined, adjusting the extraction time will be the last chance to change the extraction flavor; and adjusting the grinding degree can increase or decrease the concentration and extraction rate at the same time. Generally speaking, finer grinding will increase both extraction rate and concentration. The process of grinding the powder more finely increases the extraction area of the coffee and increases the extraction rate. At the same time, slowing down the flow rate of the concentrated liquid also improves the extraction rate. The effect of changing the grinding degree on Espresso is much smaller than directly changing the extraction volume, but it is equally important. There is no way to change the under-extraction condition by adjusting the extraction volume. More extraction volume will result in a thinner taste and more Less extraction will make it more bitter. At this time, the coffee beans are ground finer, which can solve the problems of insufficient extraction and low concentration, and can reduce the sharpness and increase the alcohol thickness.

結果 (繁體中文) 1:

研磨的程度，這將在最控制，並且可以改變提取時間。一旦粉末的量和提取的量被確定，調整提取時間將是改變提取味的最後機會; 和調整粉碎度可以增加或同時降低濃度和提取率。一般來說，精細研磨會增加這兩種方法提取率和濃度。更精細地研磨粉末的方法，增加了的咖啡提取區域並提高了提取率。與此同時，減慢濃縮液體的流率也提高了提取率。改變在咖啡研磨程度的效果比直接改變提取體積小得多，但它也同樣重要。沒有辦法通過調節所述提取物體積來改變下提取條件。更多的開採量將導致更薄的口味也更加少提取將使它更苦。此時，咖啡豆研磨較細的，其可以解決萃取不充分，低濃度存在的問題，並能降低的清晰度和提高醇的厚度。

結果 (繁體中文) 2:

磨削程度，這將是最可控的，可以改變提取時間。一旦確定粉末的量和萃取量，調整萃取時間將是改變萃取風味的最後機會;調整磨削度可同時增加或降低濃度和萃取率。一般來說，更精細的磨削會提高萃取率和濃度。更精細地研磨粉末的過程增加了咖啡的萃取面積，提高了萃取率。同時，減緩濃縮液的流速也提高了萃取率。改變研磨度對 Espresso 的影響比直接改變萃取量要小得多，但同樣重要。無法通過調整萃取量來改變提取不足的狀況。更多的萃取量將導致更薄的味道和更多的少萃取將使其更苦。此時，咖啡豆的研磨更精細，可以解決萃取不足、濃度低的問題，降低其銳度，增加酒精厚度。

結果 (繁體中文) 3:

研磨的程度，這將是最受控制的，可以改變選取時間。粉料用量和選取量一旦確定，調整選取時間將是改變選取風味的最後機會；調整研磨度可以同時提高或降低濃度和選取率。一般來說，細磨將提高萃取率和濃度。研磨粉末的過程更加精細，新增了咖啡的選取面積，提高了選取率。同時，降低濃縮液的流速也提高了萃取率。改變研磨度對濃縮咖啡的影響遠小於直接改變萃取體積，但同樣重要。無法通過調整萃取體積來改變萃取不足的條件。選取量越大，味道越淡，選取量越少，味道越苦。此時，咖啡豆磨得更細，可以解决萃取不足、濃度低的問題，可以降低銳度，新增酒精濃度。