[pull flower question and answer] espresso grease has dispersed and directly affects the contrast of the pattern.

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Espresso grease has been dispersed, the consequences are very serious!

It directly affects the contrast of the pattern and the clarity of the lines.

You don't believe me? Look!

The contrast is gone, the lines are blurry, and the baby is in a mood!

It may have been kept for too long.

Espresso try not to leave it for more than 30 seconds before starting to draw flowers. Otherwise, the grease will slowly disappear.

We can first pour the milk into the jar, and then extract Espresso, while the extraction can be carried out with milk foam! So mom doesn't have to worry about my grease running away anymore!

Or it could be the beans.

Maybe it's the beans! Or the beans have been kept for too long and are not fresh. Speaking of which, it just so happens that our Singles Day Italian half-price promotion, a large number of good beans, waiting for you to come in a second (the end of the morning of the 4th)!

Is it because of insufficient extraction?

If the extraction is not enough! 14739 words are omitted here, the water extracted is too deep!

No matter what kind of concentration and extraction method, there are three variables:

[powder quantity]-weight of dry powder in powder bowl

[output]-weight of concentrate

[time]-time of contact with powder and water

[powder quantity]

Play the role of timpani in the whole concentrated extraction, where does the concentrated liquid come from without dry powder, and the amount of dry powder determines the direction of your concentrated flavor. The amount of powder can be 5g or 30g. But usually we fall at 18-20g.

No matter how good you may be in the future, the first step is to determine the amount of powder. With this in mind, the following is simple:

How much coffee liquid would you like to extract?

[extraction time]

The extraction time of the Espresso gold rule is between 22 and 28 seconds, but the extraction time is actually a combination of packing pressure, powder content and grinding degree, which needs to be adjusted by the barista's understanding of Espresso.

[extraction amount]

Few people will change the amount of Espresso 30ml per serving and 60ml double, except for a few Italians who use a single serving of coffee powder to extract only 15ml of coffee liquid.

The more powder, the more can be extracted, and vice versa.

The selection of the amount of extraction powder, coffee powder doubles, your extraction solution doubles, as long as the ratio between powder and solution is the same, usually at 1:2, the flavor of the coffee will be close.

Do not change the amount of powder to adjust the flavor!

Do not change the amount of powder to adjust the time!

Do not change the amount of powder to adjust the concentration!

The only prerequisite for changing the amount of powder is to get less or more concentrate (the ratio of powder to liquid is the same! )

The amount of powder should not be too high, or you will encounter the watershed. Buckle the handle up and take it off, and you can observe whether the powder has touched the watershed, and if you do, you have to reduce the amount of powder. Excessive amount of powder will not bring more concentrated liquid, but can only lead to insufficient or uneven extraction. Take a look at pressed powder. If it looks like mud after extraction, it does not mean that the extraction is not good, it just means that there is too much space between the powder and the water distribution network. This situation means that your powder is much lower than the rated powder, of course, it may also be because you press the powder too much.

If you insist on making more powder than the rated amount of powder, it doesn't matter, except that the concentrated quality will get worse.

Beat milk foam

However, what I want to say is that it is okay not to look at it. I was startled to see that the whole milk foam was rolling and did not rotate. This state is just heating milk, the effect is poor!

Beginners suggest to practice with water first, until you turn to fly, otherwise blind practice is also a waste of milk! I really don't know that milk is expensive (tuhao with a lot of milk, please feel free to do so), but there is another advantage of practicing with water, that is, you can clearly see the way the steam pipe goes out, and so on! There are many advantages!

Well, as for the real thing,

Please watch the video.

Turn around with the old driver

▼

Then from this video you can also see the extraction process of Espresso, this is really scared (milking is scared), this Espresso unexpectedly comes out like a water column! It is obvious that there is less oil and more water. The extraction is not enough!

It is suggested that the degree of grinding be adjusted carefully.

The heart-shaped landing point should be a little closer to the front, about 1/3.

Only in this way can you finally pull the heart in the middle.

The red line is about 1/3.

I often receive information from newcomers to ask for help. Why do you fail to make coffee?

Reason for failure: is your foam temperature too high?

Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed.

Reason for failure: is the fusion of milk foam and milk enough?

The higher the fusion degree of milk foam and milk, the clearer and delicate the pattern lines will be; on the contrary, the more blurred and rough the pattern lines will be.

Reason for failure: is your concentrated oil sufficient?

Espresso as the base has enough concentration, beans choose medium-deep baked or deep-baked beans, there should be a layer of grease foam floating on it.

Reason for failure: is the action of pulling flowers correct?

The starting action of the pull flower is to shake the wrist holding the flower cup left and right, and the focus of fusion is to steadily make the wrist shake horizontally to and fro. Please note that this action only requires the strength of the wrist, and do not follow the whole arm together. When the shaking is correct, the cup will begin to show a pattern.

Reason for failure: is the milk foam too thin? Not delicate enough?

Milk foam should not be too thick, too thick will lead to, have not opened so that the cup has a lot of white milk foam, milk foam should not be too thin, too thin, will not be able to pull out a decent pattern.

The exquisite degree of milk foam is very important to pull flowers. The finer the milk foam is, the less air is contained in a single milk bubble, the higher the density and the less buoyancy; the rougher the milk foam is, the more air it contains in a single milk bubble, the lower the density and the greater buoyancy. If the milk foam is relatively rough, the milk foam will float quickly on the surface of the milk and the degree of fusion is lower; if the foam is more delicate, the speed of the foam floating on the surface of the milk will be slow and the degree of fusion will be higher.