Why does Italian coffee need the function and skill of pressing powder?
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Baristas all know that when using an espresso machine, the hot water brewed has about 9 atmospheric pressure (of course, this is not a fixed value, there are 12 atmospheric pressure or higher), and the pressure is very high, when the water penetrates the coffee cake. the water is inert. What is inertia, that is, water will penetrate through the weakest part of the coffee cake, not from the thickest place. Therefore, if you do not use a coffee powder press to compact and flatten the coffee (to make the density of the coffee powder in the powder bowl as uniform as possible), the essence of the coffee will not be extracted, or some parts will be overextracted. In other words, the main purpose is to flatten and tamp the coffee powder in the handle to form a flat horizontal plane, to better let the hot water be extracted through the coffee powder, and to enable the coffee powder to withstand the tremendous pressure caused by the coffee machine extraction. without being washed away and affecting the quality of the extraction. The force of the pressing powder should be determined according to the grinding thickness of the coffee powder, and the reference basis is the flow rate of coffee during extraction (extraction time 25 ±5 seconds). If the flow rate is too fast, the powder pressing strength is too light; if the flow rate is too slow, the powder pressure is too heavy, which will directly affect the Italian concentrated product and the taste of the coffee.
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How do you distinguish between yellow honey, red honey and black honey? why is there black honey, red honey, yellow honey?
Professional barista communication please follow the coffee workshop (Wechat official account cafe_style) yellow honey, red honey, black honey treatment, where is the difference? When you want to buy honey-treated coffee, you usually have the choice of yellow honey, red honey and black honey. You may have heard of these honey treatments to retain the percentage of pectin layer, and what does this mean? The coffee farmers' association classifies the coffee
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Rwanda Coffee Red Bourbon Brazil Red Bourbon or Yellow Bourbon
Professional barista exchanges, please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Luanda is located in the heart of inland Africa. Its mountainous terrain, fertile land and ancient traditional bourbon species indicate that the natural environment required to grow high-quality coffee beans can be found everywhere in Luanda. Coffee was introduced into Luanda by German missionaries in 1904 and started in 1930 because coffee is rural.
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