Espresso
Latest articles, industry insights and brewing guides
What causes coffee cake sticking to brewing head? Will powder cake suction in water separation net affect espresso coffee?
A few days ago, the street shared "the reason for the accumulation of water in the coffee handle", and a friend came to ask "what is the reason why the powder cake sticks to the brewing head after extracting the coffee." So, Front Street is here to talk about why this is happening. - This is the easiest problem to find, and it is also the least influential question.
What is the cause of stagnant water in the handle powder bowl after the extraction of Italian espresso machine and its solution
A friend with a toy machine asked Qianjie, "recently there was a phenomenon in the extraction of espresso. After extracting the coffee, I took out the coffee handle and found that there was stagnant water on the powder bowl. The pressed powder was not in a complete state. It was wet." Then he said, "at first I thought the coffee powder was too fine, so after adjusting the grinding degree, according to
Espresso vs Americano: What’s the Difference and Which Is Better?
Find out how espresso and Americano differ in taste, strength, caffeine, and brewing — and which one suits you best.
What Is Lungo Coffee? How It Differs From Espresso
Lungo is a long-pulled espresso made with more water, resulting in a 120ml cup with a 1:4–5 brew ratio. Here’s how it compares to espresso.
Espresso machine cleaning step how long is the recoil cleaning time of espresso machine?
I believe that baristas will encounter this problem. They have adjusted the extraction parameters of espresso in the morning, but by noon, the parameters are not accurate and the flow rate of coffee has obviously slowed down. On this issue, Qianjie previously gave an explanation for two situations. The first is on rainy days, when the air humidity is relatively high, in the bean barn.
What kind of coffee beans are suitable for an espresso machine? Characteristics of flavor and taste of Italian coffee beans
Earlier, I wrote an article on the front street, "what about making espresso with lightly roasted coffee beans?" The article (if you haven't read it, you can click on the link to preview it), that article is mainly about choosing several light-roasted coffee beans to make espresso in Qianjie and testing its feasibility. This article is to make some new comments on this article.
Italian espresso how many milliliters of espresso common extraction problems and correct practices
Professional coffee knowledge exchange more coffee bean information please pay attention to the coffee workshop (Wechat official account cafe_style) espresso extraction problem, the following is a more common example: overextraction (Over-extraction) must first understand the concept of extraction rate, according to
What kind of coffee beans are suitable for making espresso coffee with coffee beans characteristics the ratio of Italian coffee powder to water
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) coffee bean matching knowledge Italian coffee bean formula sharing I know Italian coffee beans usually use combination beans also go directly to the store, communicate with the baker, indicating that I want to have a bean
What's the difference between single espresso and double espresso? What coffee beans are used in espresso?
Professional coffee knowledge exchange more coffee bean information Please follow Coffee Workshop (Wechat official account cafe_style) [Preface] espresso (Espresso) is a beverage made by forcing near-boiling high-pressure water through ground coffee. Espresso
How does iced espresso taste? Can I make iced American coffee without water?
As we all know, the menu in front street is very simple, but there are many hidden menus behind it. For example, FlatWhite, Dirty, these coffee, although not on the menu, but these front street can be served. Until one day, "Boss, please give me a cup of iced American coffee without water, please!" A guest came in
How to make espresso coffee How to drink espresso coffee
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Orthodox espresso production needs to be pressurized during pressure filtration. If semi-automatic or fully automatic machines are used, the machine itself will be pressure controlled. Generally, semi-automatic machines need to be adjusted.
The main points of espresso extraction American coffee extraction time what are the taste characteristics of iced American coffee
The main point of coffee extraction-the extraction time of American coffee, so the first requirement is to press the powder horizontally and evenly, without skew, so that the pressure on all parts of the coffee powder is equal. The second point is about the gap between the brewing head and the coffee powder during extraction inside the handle.
Introduction to the three extraction stages of espresso what is the taste of espresso espresso
In the past, when sharing the knowledge of making espresso, Qianjie paid great attention to explaining the preparation steps before putting the handle on the head, such as cloth powder and pressing powder, which are operable and have a great impact on coffee. After buckling the cooking head, turn on the cooking button and leave the rest to the machine. But we also
Video course on the pressing skills of making espresso and the use of coffee cloth powder dispenser
Coffee powder pressing skills video tutorial Coffee powder dispenser use strength according to the state of the Espresso production process can determine whether the powder pressing strength is appropriate. If the coffee flows so fast that it runs out of 30cc in less than 20 seconds, then the powder pressing strength should be insufficient (if the rest has been excluded.
Introduction to the ratio parameters of time powder and grinding degree in the production method of espresso
Italian Coffee extraction Calibration time Powder Grinding introduction extraction of a cup of good concentration, the need for stable pressure, appropriate water temperature, appropriate grinding degree, suitable powder content and so on. Then what is appropriate? For example, WBC stipulates that 1 Espresso is 1oz (25~35ml, including Crem).
What is the channel effect? What are the effects? How to judge whether espresso is too good?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) A good espresso is the basis of all espresso, espresso can magnify the advantages of coffee beans, bad concentration will of course infinitely magnify the disadvantages. So how to make it correctly
Espresso Tamping: Pressure Tips and Key Techniques
Learn how to tamp espresso correctly—why force matters, what ruins your shot, and the right way to apply pressure every time.
The difference between the characteristics of soe coffee beans and single beans what does soe espresso mean
"Hello, can I have an American style, please?" "OK, do you need to replace the SOE coffee beans?" "what's the difference?" "SOE tastes better!" "then I'll have SOE coffee beans!" "you need to pay an extra 5 yuan to replace SOE, thank you!" Nowadays, many coffee shops have a variety of Italian coffee beans.
Introduction to the Historical Origin of Italian espresso detailed explanation of the correct drinking method of espresso
In ancient Italy, the beautiful and charming water city of Venice flowed quietly, and she witnessed every moment when the aroma of espresso floated in Europe; in the middle of the 19th century, an important figure in the history of the growth of espresso: Mr. Havicos, comment on the roasting, preparation and quality of espresso, which was very famous in Italy at that time.
What is the extraction standard of espresso? How to adjust the grinding ratio parameters of Italian coffee
After a friend saw the espresso scheme shared in the front street, he went home and tried to extract the coffee. Finally, I didn't get the right taste, so I went to Qianjie again to discuss this problem. Therefore, Qianjie also takes this opportunity to share with you how to judge espresso in practice. First of all, any data is just