Espresso utensils: what is the difference between the benefits of hand cloth powder and cloth powder? is it necessary?

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Everyone likes to come to a comfortable coffee shop and order a cup of strong espresso. I don't know if you have noticed the method of making espresso. Espresso Espresso is the soul of a cup of espresso and the basic premise of making fancy coffee. In this article, Qianjie shares with you a little knowledge about making espresso.

To make a qualified espresso, coffee cloth powder is an important link, the quality of cloth powder even affects the success or failure of a good cup of coffee, and it is also an important inspection and scoring project for major baristas. When it comes to cloth powder, literally, it means that the powder is evenly distributed, and the actual cloth powder contains two meanings:

1. Break up-let the powder of the large and small particles from the bean grinder be distributed evenly as far as possible, do not concentrate coarse or fine powder, and cannot agglomerate.

two。 Cloth flat-spread the powder evenly in the powder bowl, so that it is evenly distributed in the powder bowl, so that there is no local too much or too little, and the pile is not empty.

Cloth powder is an important process in the production of espresso. Perfect cloth powder can greatly improve the stability of extracted espresso. Next, Qianjie briefly introduces several ways of powder distribution or auxiliary tools, and compares various ways corresponding to the realization of the above functions.

First, wipe your hands flat

This most traditional way has been used by a large number of baristas since the origin of espresso. Similar modifications include the lid of a bean grinder, the use of popsicles, and so on. The advantage of using hand cloth powder is that it is simple and convenient and does not need special tools, but this method may look unhygienic, may waste some powder, and may cause uneven downward pressure in the process.

Second, beat flat and knock the powder bowl

This is a simpler way to achieve the effect of leveling the powder cloth by tapping the handle with the hand or tapping the handle on the table. although it seems simple, the operation is not easy to control and needs to be operated repeatedly to fit, which may lead to fine powder settling.

3. Stir or shake well

The two methods can get a good dispersion distribution effect, easy to operate, easy to control, can fully mix coffee powder, break up the unity block, and the particle distribution is also uniform.

4. Erasing tools

This kind of "powder dispenser" is modeled on sasa OCD and has evolved many branches. In fact, it is not cloth powder, but it is only a function of smoothing. The depth in the process of smoothing can be adjusted, but it must be adjusted in advance. When powder is distributed, it may lead to internal cracks. But the surface is flattened, the distribution and thickness are not guaranteed to be consistent, the operation is very simple, but the depth is not flexible, the powder quantity is required, the operation requires certain skills, there is a risk of density inconsistency. This kind of cloth dispenser is used in the front street coffee shop.

Fifth, the Force powder hammer cloth foundation

Originally, this can also be classified into the previous category, but the implementation is also somewhat different, and it is not a separate product, so it is introduced separately. This tool is an option for the Force powder hammer, which can be used to press the powder at once, and the functional features are to move the powder through the moving powder piece to realize the function of uniformly arranging the powder. Because it makes use of the self-horizontal function of the Force powder hammer, it can realize floating powder, that is, with the natural sinking, turning and smoothing, it will not be overweight and press the powder earlier, there is no requirement for the amount of powder, it is always horizontal in the sinking process, and it is always horizontal in the final powder pressing stage. The powder piece is automatically retracted to achieve a flat powder pressing function. Its operation is very simple, and the cloth powder is pressed and powdered at once. However, compared with other cloth powder tools, the price is more expensive, not an independent tool.

Through the introduction of the above different ways of cloth powder, we have a basic understanding of the cloth powder, and the operation after the cloth powder is pressing powder! The reason for pressing the powder is that there is a gap between the coffee particles after each powder and cloth powder is finished, so the process of pressing powder is needed. Qianjie also attaches great importance to the process of pressing coffee before making a cup of strong espresso. Next, Qianjie will introduce to you the steps of pressing powder.

How to press powder correctly

The gesture of coffee powder pressing is not regulated, as long as you find the most suitable way to press the powder position. But generally speaking, the handle of the powder hammer should be perpendicular to the powder bowl, and the force exerted on the powder hammer should be evenly distributed and pressed on the powder bowl to make the powder layer smooth and smooth, so as to produce a perfect Italian concentrated Espresso.

Pressing powder also needs a major problem, that is, the strength of pressing powder. Qianjie Coffee has done relevant experiments before. If the tooth powder is too strong, pressed powder will be pressed very tightly, which will lead to too much resistance of pressed powder. The time for water to pass through pressed powder will become very long, and if the extraction time is too long, the Italian concentrated Espresso extracted will be very bitter. So the powder pressing process needs constant practice to find the most suitable powder pressing posture and powder pressing strength.

Pressing powder is the last step in making espresso, and then you can practice how to make a cup of espresso by yourself. Attached on the front street is how to make a simple espresso-latte.

The practice of espresso

Before making a cup of espresso, you need to choose an espresso bean that best suits your taste. At present, there are four types of Italian coffee beans on the Qianjie coffee bean list, which are boutique matching, basic matching, commercial matching and sunflower matching. At present, the espresso beans used in Qianjie coffee are sunflower sunflower blends, which are made from Shirley of Honduras and red cherry coffee of Esseyega Chefe. Through the continuous blending of Qianjie baristas, a more perfect blending ratio is obtained at 6:4. The espresso is made with obvious acidity, berry aroma and wine aroma, and a pleasant finish. You can choose according to the flavor of your coffee.

After choosing an Italian coffee bean, you can make Italian concentrate.

The front street uses the Pegasus E98 espresso machine. The extraction parameters are as follows:

Pressure: 9 bar ±2

Temperature: 90.5 ~ 96 °C

Time: 20: 30 sec

Ratio of powder to water: 1. 7: 1. 1: 2.

Powder content: 12g (single espresso) 20g (double espresso)

Extraction concentration: 20ml (single part) 40ml (double part)

Qianjie lattes are made with double espresso. After extraction, the coffee beans are characterized by obvious acidity, a hint of berry aromas, rich wine and chocolate flavors and a comfortable aftertaste.

Then Qianjie will use a latte formula of 1VR 6.5, that is, 40g espresso mixed with 260g steamed milk. Mix the whipped milk and pull flowers, and you can make a delicious latte!

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