What is the pump of the espresso machine? What's the use?

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The coffee beans are ground. What are we going to do next?

Yes! Fill it up!

Many coffee shops seem to learn the filling method from the same chef: "knock three times"! First gently press, knock three times, then press three times, then press again, and then put it on the outlet head.

Is the coffee powder pressed as tightly as possible?

No wonder someone goes to get a special filling machine.

This seems to be a deliberate attempt to make things difficult for the pump! The tighter you press, the shorter the pump life. Over the years, I have found that the pump damage rate of Taiwan's commercial espresso coffee machine seems to be particularly high. If you use it for half a year, it will make a strange noise. Is the life of the pump really that short?

When the pump breaks down, some manufacturers will replace the motor at a price ranging from 10 to 20, 000, but do you know that the models used in business are usually motor pump or pump (most small machines are integrated)? Even if it is the pumping motor at home, it is to add a pump outside the motor! The pump may be easy to break, but the motor is not! Do you think the industrial technology of Italy is lower than that of Taiwan? So the Italian motor is easy to break? So it's usually the pump that breaks down, not the motor! And the pump is more expensive than the motor! But no matter how expensive it is, it will not be more expensive than changing the whole set of motors + Bang Pu.

Why is the pump easy to break? It has something to do with work stress.

The pump is actually a supercharger (turbo). Theoretically, the pressure after the pump is fixed. However, the compactness caused by the thickness, uniformity and filling strength of the powder will change the actual pressure. This is like the exhaust system of a turbo; turbocharging is the most efficient intake system, but if one end of the exhaust is not matched properly, it not only consumes fuel but also reduces efficiency.

The thickness of the powder and the filling method directly affect the quality of the coffee and the life of the pump!

Another cause of pump pressure instability and thus affecting life is the water quality, the pump's interior is a precise structure, poor water quality will cause wear, which is why to install the filter to use soft water.

Another reason is that "bearing (Peilin)", "bearing" is the backbone of power transmission, "bearing" once worn or infiltrated into the foreign body will not go well, "bearing" does not go with the pressure of course. In addition, the "bearing" has a certain life, in this certain life, he must often add lubricating oil to avoid "dry rotation". Otherwise, the life span of this must be shortened. But his location is very difficult to repair and replace, can only rely on the usual maintenance. It's just that if you don't even know how to open the shell of the machine, how can you talk about maintenance?

So if you find that the pressure is unstable, usually when there is something wrong with the "bearing", the "bearing" only costs tens of yuan, but you have to spend a hundredfold to replace the "pump"!

The thickness of the powder will affect the pressure of the pump, so it is not as fine as possible. The force of the filling pressure will also affect the pressure of the pump, so it is not as tight as possible.

The book says: it takes about 18 to 25 seconds to cook a cup of espresso. Oh, my God! Do you know what the difference of seven seconds is? Regardless of the thickness, if the filling is tight or loose, it may be as bad as 50cc, do you know?

The pressure is tightly boiled to produce bitterness, and the loose taste is not complete. The coffee will be tarnished if it is too bad or not. If you sell capuccino and latte press than press loose better, why? It always has to smell like coffee, isn't it right? If you use espresso as a condition for a cafe to settle down, you should pay attention to it! The improvement in the way of packing alone is enough to increase your espresso by several times the combat index!

Is it difficult? It's not hard!

Just a little pressure is enough!

But this one needs to be pressed with all your strength!

First of all, prepare a heavy filler, get rid of those plastic, aluminum, acrylic, to have weight! Copper or stainless steel is fine. remember to match the size of the filter on the handle. Then put the powder into the handle, flatten it, and then rest the handle against a handle, which will allow you to lift your toes and straighten your hand, place the filler in the handle, gently flatten it with the weight of the filler, and then concentrate all your strength on the wrist, press it down hard on the toe, and then press it down. Do not have a second, the second will change the arrangement and structure of the powder under the first press, and the bitter taste will appear!

Why don't you try it?