Home brewing espresso complete tutorial, coffee cloth powder, press powder, extract, milk foam pull flower

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Too high water temperature or steam will scald the coffee powder, too long washing time will over-extract the bitter ingredients in the coffee, while the coffee powder not fine enough will not dissolve the most aromatic substances. In order to overcome the above problems, the Italians developed a method of using pistons or pumps instead of steam as a source of pressure to force unboiled hot water to quickly pass through very fine coffee powder in 25-30 seconds to extract a cup of hot coffee. this is the principle of Italian coffee commonly seen in cafes nowadays.

It is not difficult to brew espresso at home. We recommend that you find a good, heavy and durable machine, preferably with atmospheric pressure in the range of 8-12, with an outlet head up to 61mm diameter and a relative filter handle, and the filter should hold at least 12-14 grams of coffee powder, while the handle is made of insulated brass and has a fine water distribution net to evenly distribute the level throughout the filter.

Although a good household espresso machine is several times more expensive than the coffee utensils mentioned above, the machine bears the variables of brewing time and pressurization, so you only need to concentrate on filling and pressing coffee powder.

The purpose of filling coffee powder is to make every coffee powder have the same chance and time of being extracted evenly and properly by pressurized hot water, so it is necessary to find a flat bottom filler that matches the diameter of the filter, and the most suitable size is less than the diameter of the filter 3mm. A good cup of espresso (espresso) is not only the best enjoyment in itself, but also an important base for all kinds of fancy coffee; the best espresso ratio is to brew 30cc coffee with 14 grams of coffee powder, even if you think it is too strong, do not reduce the amount of coffee powder, which will cause excessive extraction; you can directly add hot water to make 2 cups. In order to put 14 grams of coffee powder and leave room for thermal expansion of the powder, it is best to use a filter that can put 14-16 grams of coffee powder. The handle of the filter should be preheated with the coffee machine line, but the filter loaded with coffee powder should avoid being burned by heat in advance, so the filter should be removed from the handle slot before loading.

Press the "ready to cook lamp" button, use the machine to heat the water temperature of the boiler to carry out grinding and filling work. Brewing with an Italian coffee machine requires a fine grinding scale of coffee powder with the same particle size. Fill the freshly ground coffee powder with the filter or even overflow, and then gently dial it back and forth with the spoon handle to get a flat and sunken surface. Then hold the filler by hand, straighten the arm to apply force evenly, press the filler vertically with a force of about 20 pounds, then hold the filler horizontally, with a force of about five pounds, tap the filter with one end of the filler, so that the distance between the coffee powder and the inner wall of the filter is less than 1mm, so that the coffee powder on the edge can also be passed by water. Press the filler vertically once with a force of about 30 pounds, and turn the filler 1-2 turns to create a smoother surface for the coffee powder. Such a strong coffee block shaped like a chocolate cake can produce a resistance that is balanced and symmetrical to the strong pressure of hot water, so that the hot water is evenly soaked through each grain of coffee powder, and then it is made into coffee powder to get a good cup of coffee.

When the filling is finished, put the filter into the handle slot, when the "ready cooking light" is off, turn the hand on the water head and press the "brew" switch, and the hot water will flow under pressure from the pump to observe the flow rate and color of the coffee. There should be a layer of ochre red thick cream (called crema Crema) slowly flowing into the cup. If it is golden cream, it indicates excessive extraction. The possible reasons are that the beans are not fresh, the coffee powder is overheated during grinding, the amount of coffee powder is too little, the filling pressure is not close enough, the surface of the coffee powder is uneven, or the gap between the coffee powder and the filter is too large. The ideal time for extracting a cup of 30cc espresso is 25-30 seconds. If the time is too short, the coffee powder is not fine enough; if it takes too long, the coffee powder is too coarse. Continue to observe the color of the coffee liquid, once golden yellow, immediately turn off the "brew" switch, delicious espresso espresso has been brewed.

People who like to drink cappuccinos or lattes will then have to make silky milk foam; in order to make fine foam, they really need some practice. The production principle of "milk foam" is to use steam to spray the milk surface and heat the milk temperature to mix the milk fat on the milk surface with a certain proportion of air to form milk foam. Milk with lower fat content is less likely to foam; milk heated more than 60 degrees Celsius can no longer form foam; and milk that has been heated and cooled cannot regenerate the foam at all.

Press the "steam preheating lamp" and pour the chilled milk into a wide-bottomed milk cup made of stainless steel, and insert a thermometer into the cup that is of great help in judging the completion of the foam. When the "steam preheating lamp" goes out, it means that the steam has reached 105 degrees Celsius, place a wet cloth under the steam rod, turn on the steam control twist, and release some over-wet steam in the front section. Re-tighten the steam control twist, take close to the milk cup, first soak the bottom of the steam stick into the iced milk, then turn on the steam control twist and slowly increase the steam injection volume, while holding the milk cup obliquely to maximize the contact surface area between the milk and the air.

Slowly pull the cup away so that the bottom of the steam stick is very close to the surface of the milk. a fine hiss should be heard, indicating that the current situation is the best proportion of air entering the milk, and continue to keep the bottom of the steam stick very close to the surface of the milk. Twist the steam to form a whirlpool on the surface of the milk, and gently shake the milk cup so that the steam can enter the milk evenly. While the steam produces soft milk bubbles, it is also slowly heating the milk. when the thermometer shows that it is between 50 and 60 degrees Celsius, it should stop making foam on the surface; pull the milk cup closer and let the steam stick go deep into the milk cup and continue to heat the milk in the cup to 60-70 degrees Celsius, but the bottom of the steam stick should not be too close to the bottom of the cup, which will make a great noise. When the thermometer shows that it is close to 70 degrees Celsius, you can immediately tighten the steam control twist to prevent air from continuing to enter, as continued heating tends to form excessive bubbles and undermine previous efforts. Then take the milk cup completely away from the steam stick and immediately wipe the remaining milk on the steam stick with a prepared wet cloth; delay the unwiped and hard cream to be patiently soaked in water, which will only add to the cleaning trouble.

If there is a part of the cup noodle can not be left gargle j milk foam, can be scooped out with a spoon, leaving only smooth and meticulous milk foam. When you want to add coffee, also use a spoon to block the milk foam, let the milk below pour some into the coffee, and then gently and quickly add the milk foam; the proportion of coffee, milk and milk foam can be determined according to individual taste. When the ochre red coffee crema Cleima floats around the edge of the cup, this is a delicious cup of espresso.

Carefully clean the utensils every time you brew the coffee, including the filter, the handle, the water distribution net of the outlet and the milk cup. Keeping the utensils clean is a step to ensure the quality of each cup of coffee can not be ignored.