The knowledge needed to make espresso

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Next, the editor will share with you the necessary knowledge points for making espresso. I hope it will be helpful to you!

Cloth powder

After powdering, spread the coffee powder in the handle evenly and press the powder. Press the powder smoothly once with a force of 5 pounds, then once with a force of 30 pounds, and then with a force of 20 pounds. At the same time, the powder press rotates 720 degrees.

Mineral matter in water

The water used for espresso must be filtered. In some cities, it is necessary to compensate for the minerals in the water. The water stored in the coffee machine for too long will be tasteless. Take a small glass of water, cool it and taste it. If there is a strange smell, the boiler must be emptied and water must be refilled.

Water temperature

The water temperature should be stable between 88 and 93 degrees. When choosing an espresso machine, you should pay attention to the stability of water temperature and temperature.

Water temperature is stable

A stable water temperature ensures the consistency of espresso.

Hydraulic pressure

The water pressure passing through the espresso should be between 9 Murray and 10 pressure. This pressure ensures the production of coffee oil.

Boiler pressure

The boiler pressure determines the amount of steam that can be shifted. If the production of foam is not normal, you can try to adjust the boiler pressure. Of course, these tasks need to be done by professionals.

Extraction time

The time to make a double 1-ounce espresso is 25 Murray, 30 seconds, the essential knowledge points for making espresso. No matter what the time, when the color of coffee becomes lighter, you should turn off the water pump. The goal is that the color of the coffee will be reddish brown and remain unchanged within 25 murals of 30 seconds.

Handles and bowls

The temperature of the handle should be the same as that of the coffee-making water. So keep it at the outlet head.

The upper bowl should hold 16 murmur18 grams of coffee powder, and it is straight-walled. The curve in the bowl can lead to uneven extraction.

Matching

Without a good mix, of course, you can't get a good espresso. It is matched to get the desired sweetness, aroma and smoothness. Mixed coffee must also be fresh. We recommend coffee within 4 days after baking.

Baking degree

You will often find that some coffee is too dark in color. It produces a bitter taste and a charcoal smell. People who are good at blending espresso will bake it slightly to maintain the aroma and sugar in the coffee.

Grinding powder

Monitor the grinding process throughout the day so that the extraction process can be kept at 25 / 50 for 30 seconds. Do not adjust your powder pressing force to compensate for changes in powder thickness.

Grinder

A high quality grinder must be used.

Pulverization

To get the top flavor, it must be freshly ground coffee. Grind and make according to the order quantity. When someone wants an espresso, they grind only one cup of coffee powder. Do not use coffee powder for more than 30 seconds to make espresso.

In time

The time for quick and careful operation of powder, cloth powder, pressing powder, preheating and starting to make coffee should not exceed 30 seconds.

Coffee machine cleaning

This is probably the biggest problem with using coffee machines today. If coffee machines, bowls and handles are not cleaned regularly, espresso will have a rotten smell.

Maintenance of grinder

The blades of the mill should be cleaned every day. When making coffee, you can also brush off the powder between the leaves and the powder compartment. The blades are replaced at least once a year. Only in this way can the powder particles have the maximum surface area.

Environmental factors

The temperature and humidity of the air are changing throughout the day. Coffee is hygroscopic. The thickness of the grinder has to be constantly adjusted to achieve a cooking time of 25 Mill for 30 seconds. The effect of temperature is not as obvious as humidity, but exposure to high temperatures should also be avoided.

Coffee cup

Coffee cups should be preheated through a heat source other than the coffee machine to make espresso. Taking a cup of water from the coffee machine to warm the cup will lower the temperature of the boiler water, resulting in uneven extraction. Coffee should be thick-walled and narrow-caliber to maintain its temperature and aroma.

time

The importance of practice should not be overemphasized. It's important to know that we always have potential to tap. Change any parameter and you will make progress or retrogression

Preparing espresso is an art and requires precision and scientific spirit. We've never had or seen the perfect coffee. Perfect coffee is more of a concept than a reality.

The reason is that it is difficult to make espresso. Otherwise, why don't we design a machine to make the perfect coffee every time? The difficulty is that there are so many factors that determine the success of espresso that only the human brain and an enthusiastic heart can understand and control its complexity.