Superman at the bar--how does the Italian semi-automatic coffee machine work

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If you are sure to open a coffee shop in espresso, you must make sure that your coffee machine has independent power and independent water! Independent and adequate power and water sources are the only guarantee for stabilizing the pump and heating system, so that the pump can create stable nine major pressures. it makes sense only if these two basic problems are solved, otherwise, no matter how evenly you grind, how carefully you fill, and how high and low voltage and water pressure can evenly pass through the coffee powder?

The early espresso coffee machine, two-hole, 10-liter model, the power wattage is about 3000W, but the latest model has been towards a large wattage design, the same two-hole, 10-liter model has almost exceeded 4000W! Why? Because espresso is no longer just making coffee! If 2500W of coffee is enough, why need 4000W?

This can be attributed to the popularity of latte!

In Italy Latte is milk, milk is usually room temperature or ice, not heated, out of Italy Latte is coffee, coffee to add milk, the milk must be hot. In Europe, milk is usually two to three times as much as coffee, but in the United States, do you know how much milk is more than coffee? At least four times as much! How much milk would you like if it was in a 500CC mug? At this time, the coffee machine is no longer a coffee machine, its name should be changed to "espresso steam engine", specializing in making steam to beat milk! So some people will think that there is not enough steam in some models, slow heating in some models, and unstable heating in some models. In fact, it is caused by the different culture of using espresso coffee machine!

If you think about it, in such an espresso country, which manufacturer dares to go against the mainstream opinions of the people and make substandard machines?

With so much milk, what about the coffee? will the original concentration and taste still exist? So espresso

It is bound to move towards the so-called "re-baking", the heavy roaster: that is, the carbonization of the black coke roasted coffee produces a heavy bitter taste, but strangely, the coke has no thickness at all, and the inclusion is bitter, but who cares about him? No, how can you taste coffee with so much milk? Italian espresso does not have this taste, at least none of the Italian brands I have come into contact with can be seen as carbonized!

Even many Italian brands refuse the so-called "re-baking" at all, and the coffee they want is "rich taste", not to mix milk!

Over the past 10 or 20 years, the beans used by many breakfast restaurants in Taiwan have long been re-baked. No, they are "overweight baking." Cream, sugar hard to add to him, anyway, as long as there is coffee taste, drink is coffee will pass. There are also a large number of coffee shops specify such beans to make iced coffee, because such beans can make "special iced coffee" with enough flavor. Ohh! I'm not criticizing "re-baking". I'm saying that we don't have to "take foreign countries for self-respect". We used this baking method long before it even appeared in Seattle. And the technique is much better, but our coffee market is so small that no one pays attention to it.

The amount of steam is not enough, increase the boiler. When the boiler is large, it is of course too late to heat. Only by increasing the wattage of the heating system, some models will get a "temporary pressure" device: temporary pressurization. Some simply reduce the amount of water stored and increase the room for steam. However, increasing the wattage is the only feasible way! Because we not only have to make latte, but also use it to make black tea, scented tea, hot boiled water to cook soup, and even steam to heat frozen and frozen food!

At this time, he is "espresso water heater"!

strange! It costs only ten thousand yuan to buy a boiled water machine, so why use one or 200000 machines to boil boiling water?

No way out! An one or 200000 espresso coffee machine is a lot of money for early coffee shops. If you don't boast him like Superman, how can you buy it?

All right, let's make coffee. Espresso is designed to make coffee. The pressure generated by making steam is used to make coffee. When the pressure of the pump replaces the pressure of the steam, the extra steam is used to beat milk. So when cooking espresso, remember, do not use steam to brew coffee at the same time. In the past, steam could not be the source of pressure. As soon as the steam was released, the pressure was gone. Now it can not be because the temperature controls the steam, the use of steam is tantamount to pressure relief, the temperature naturally drops, the temperature drops, and the heater must act. When the heater moves, the temperature is bound to be unstable, and if the temperature is unstable, the espresso is unstable. The impact depends on how you view your espresso.

Most commercial espresso coffee machines and boilers for cooking espresso are buried in large hot water boilers, which stabilize the water temperature in small boilers by means of hot water from large boilers. Of course, the channel of the small boiler is separate from that of the large boiler, and the object of pump pressurization is usually the small boiler, not the large boiler, so how does the hot water of the large boiler come out? It's simple! When the water is heated, the pressure is generated, the valve is opened, and the hot water comes out naturally, which is also the basic structure of the steam espresso. At present, this structural design is only used in simple household espresso machines, and higher-grade household and business machines are already pump designs.

Domestic pump booster, the capacity of the boiler is about 300CC, the heated spiral tube is buried in this small boiler, and the temperature sensor is glued to the furnace wall of the boiler. At this time, the influence of the material of the boiler is aluminum or copper, and the heat preservation and heat transfer effect of copper is much better than that of aluminum, especially in the case of continuous use. Of course, the production cost is also high, so the manufacturer who uses the copper boiler must indicate on the specification table that his temperature control is more accurate and stable.

The pump action produces more than nine atmospheric pressures, draws water from the storage tank, pushes it into the boiler, and then pushes the hot water in the boiler to squeeze the coffee powder in the filter to make coffee. For household machines, this distance is too short, because the boiler has only a small amount of 300CC, the capacity is too small! As soon as the cold water of the pump propulsion is mixed with the hot water in the boiler, the temperature immediately drops, and the water temperature cannot be kept constant, so you will find that the heating indicator lights up again almost when the cooking exceeds 8-90CC. If you make it a little bigger, it will turn into warm coffee. This is a fatal wound to a household machine! So don't use a household machine to make a large cup of coffee. If you want to drink light coffee, you'd better make a cup of 3-40CC espresso and dilute it with hot water.

Except for a few outlet heads that boast the use of business models, almost all home pumps provide pump pressure values of more than 10 atmospheric pressures, and some can reach 15 pressure values. Does it matter?

Strictly speaking, of course it does. Basically, the size of the pressure is inversely proportional to the area and thickness of the force, the force area is large, the powder layer is thin, the pressure required is relatively small, the force area is small, the powder layer is thick, and the pressure required is naturally larger. Of course, the thickness and uniformity of the powder, and the strength of filling pressure, will affect the on-the-spot performance of the pump, but under certain conditions, this is an invariable law. The greater pump pressure is the consideration made by manufacturers for the convenience of users, and there are no absolute advantages and disadvantages.

Under the consideration of volume, pipeline arrangement, shape and economic factors, the household pump usually uses a smaller outlet head, so the pressure on the pump is relatively greater. If you want to say that it is better to use business equipment, I can only say "every penny". If you insist that the coffee brewed by "big water head" must be better than "small water head", I object to this view!

Because you can insist on what you want, but before you get what you want, you have to play all you have!

Who said that krups's mini can only be used as a milk foam machine?

In particular, the domestic steam espresso machine has greatly reduced the threshold for enjoying espresso. As long as you know how it works, you can still make crema and fine milk bubbles. The price of more than a thousand yuan is really the best entry-level espresso! Of course, every penny of the goods, you enter the door, know more, the requirements will naturally increase, wait until he can not meet your desire for control before deciding whether or not to upgrade it!

Therefore, the focus is not on the machine itself, but on your familiarity with the machine. The perfect machine is because someone makes him perfect, not himself!

The most important thing is you! You can make him perfect!