Italian Coffee Making Instruction-Grinding, Pressurizing, Extraction and Steaming How to Make Authentic Italian Coffee

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Espresso Coffee extraction detailed steps Italian concentration common sense

Grinding (Grinding) and filling (Tamping)

When the coffee beans are already in the bean hopper, you can start grinding the coffee beans into powder.

Inside the bean grinder (grinder), there are two circular grinding plates (called Burr's) with tooth lines at the bottom.

The circular grinder rotates when the bean grinder starts.

There is a disc above the bean grinder with the number marked 1 Murray 30. Rotate the disc counterclockwise

Turn, will make the ground coffee powder particles more detailed (the touch of the fingers is comfortable, smooth feeling). Turn the circle

The rotation of the plate clockwise will make the ground coffee particles thicker (the touch of the fingers will feel like sand.

Seeds, or larger particles such as sugar.

Install your handle (handle) with a filter (portafilter) and place it in the coffee powder slot (ground) in front of the bean grinder.

Coffee holder), carefully adjust the position of the handle so that you can see and control the coffee

The situation in which the brown powder falls on the filter.

You may repeat this process several times until the coffee powder fills the basket.

Gently tap the handle on the bar to let the fluffy coffee powder precipitate a little, and then you will find that you need

More coffee powder so that it can fill the whole strainer. Finally you will see a small hill on the screen

The shape of).

Then use the back of your finger to flatten the coffee powder, put the excess coffee powder back into the coffee powder trough, and then you see

The state of the coffee powder will be flat, horizontal and unnotched.

Make sure your handle (or filter) is straight and steady, then use your tamper.

Press down flat from the top of the coffee powder to make it tight (using about 40 pounds

Strength, that is, a force of about 18 kilograms.

Then use the filler again to do a rotation, this step will make the coffee powder appear smooth,

A sunken surface.

The reaction change of coffee is related to the environmental factors, such as heat, moisture, temperature and humidity. Once the coffee

If the bean is unsealed and not stored in an airtight container (airtight container), its quality will be

It goes by quickly.

Extraction (extraction)

The standard amount of one part of the extract is called single shot, and the amount of coffee of a single shot is 30c.c.

A single shot uses about 7g of coffee powder.

A double shot uses coffee powder about 14g--18g.

Once the coffee powder has been filled into the filter of the handle, the handle can then be transferred to the brewing head of the coffee machine.

(grouphead) start extraction.

Boiled head (grouphead)

The head is covered with a fine sieve, and its function is to prevent coffee powder from being absorbed at the end of the extraction.

Go back to the boiler.

Filter tank (portafilter)

The filter can be combined with the brewing head of the espresso machine. The handle is divided into single and double, every day

It must be cleaned at the end of business.

Extraction nozzle (extraction nozzles)

If the amount of extraction is constant, the concentration of double-hole nozzle (double nozzle) will be higher than that of single-hole nozzle (single).

Nozzle) is strong because less coffee powder can be filled with a single-hole nozzle.

Extraction time (extraction time)

The time for extraction of espresso should be between 20 and 30 seconds, if there is no concentration within 10 seconds at the beginning of the extraction.

The reason for the outflow of coffee may be that the filling is too tight or the coffee powder is too fine. If the flow rate of espresso is too fast

And it looks like the water and the color is very light, the possible reason is that the coffee powder is too thick or the filling is not tight enough.

It's real. The color of Crema (coffee oil) should be reddish brown. At first, the color of the extracted part will be darker, but

The next color will be lighter and lighter.

Let the extracted espresso flow down the wall of the cup, the coffee oil will float on the top, and the liquid part of the espresso will

It will be on the lower level.

Please remember 30c.c. The extraction time of espresso is between 20 and 30 seconds.

In addition, a good espresso is judged by color, temperature, taste and presentation.

Steamed milk (Steaming Milk)

Steam nozzles (steam nozzles) are usually used to heat milk, which changes the structure of the milk and makes it foamy.

Before steaming the milk, the position of the nozzle is just below the surface of the milk, and then start steaming the milk. Spray nozzle

The steaming time in this position is about 3-5 seconds, then gently put the nozzle into a deeper position (steamed milk

The height of the nozzle is about half of the height of the steamed milk cup (steaming jug).

Steam the milk to about 65 degrees C, which will keep your hands from burning when you touch the steel cup.

To say that there will be a reflexive movement to leave.

When milk is foaming, it changes from a liquid structure to a soft, smooth, flat and dense structure. If

There are many large bubbles on the steamed milk, which will be separated from the milk (that is, divided into hot milk and bubbles).

Layer), if there are many small bubbles (or microbubbles Micro bubble), it will concentrate closely with milk

Together, it will create a perfect structure.

When using a steamed milk cup, the milk only needs to be poured to the gap, because when you are steaming milk, in the steel cup

The volume of milk will expand by about 50%.

When steaming milk, the angle of the steam pipe nozzle should be about 45 degrees in order to create a whirlpool

In this way, heat can be evenly introduced into all parts of milk, and it can also be produced more effectively in the process of foaming.

To create microbubbles. In the end, the milk will be as soft and smooth as velvet and without big bubbles.

When there are a lot of big bubbles on the surface and hot milk in the lower layer, then this is a portion.

Steam foaming failed milk, such milk (milk foam) cannot be mixed with coffee in the right proportion, so that

Can't present a perfect cup of coffee. What a pity it is!

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