The right particle dimension of floor espresso beans considerably impacts the extraction course of inside the Jura ENA Micro 90. Too coarse a grind ends in under-extraction, resulting in weak and bitter espresso. Conversely, too positive a grind causes over-extraction, producing bitter and astringent espresso. The perfect grind resembles positive desk salt, permitting for optimum water circulation and taste extraction through the brewing cycle.
Using the correct fineness is significant for maximizing the machine’s efficiency and the standard of the beverage. A constant and acceptable particle dimension ensures that the water can adequately saturate the espresso grounds, dissolving the specified soluble compounds. Traditionally, attaining this degree of precision required handbook grinders and appreciable experience. Trendy automated espresso machines, just like the ENA Micro 90, typically embody built-in grinders designed to simplify this course of, albeit requiring customers to grasp the connection between grind settings and low high quality.
