Coffee cloth powder tips-light knock coffee cloth powder correct posture cloth powder do not use hands!

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The correct method of filling Italian Coffee Powder Press Coffee Powder

To sum up, cloth powder is uniform, fast and clean. Author Matt Perger still strongly advocates practicing tapping-the most efficient practical technique for professional baristas in his mind. Today I'm going to show you what it's like to tap cloth powder, how he does it, what's easy to make mistakes and how to fix it.

The purpose of the cloth powder is to perfectly smooth and flatten the coffee powder without pores, dents, cracks, slopes or other similar mess. Notice that I said "perfectly", not "very well".

In order to optimize the cloth powder, both the vertical and horizontal plane of the coffee powder should be taken into account.

Here's how to do it:

Horizontal Horizontal

If you hit both sides of the powder bowl with the palm of your hand, you will push the powder to the edge of the powder bowl, or even push it out of the powder bowl. It's a little complicated, but once you've mastered it, you don't have to worry anymore. The following are particularly error-prone areas.

Bang to death:

Or too light.

Or turn the handle while knocking and the coffee is poured in the direction you want:

What you really need to do is not to worry. Keep practicing tapping at different speeds and angles. Try something you didn't think would work before. It can be frustrating at first, but your muscles will slowly begin to remember. After practicing for a period of time, the coffee powder will be easily distributed as you want.

Don't think too much, and then tap the handle:

Soon you will be able to make the cloth powder achieve the desired effect in the shortest possible time.

Vertical (shock powder) Vertical (collapsing)

Shock powder can make the powder in the powder bowl shorter, remove pores and increase density.

It can be done before or after a light knock. If the powder in the powder bowl is high, most people choose to shake the powder first, so it is easy to deal with it. Some students only shake the powder when it is pressed and not so easy to splash after a light knock. Some beans will be ground to produce fluffy powder, while others will be ground into a pile of powder. Finally, the shock powder can break the latter's powder.

Strive for each handle to have a fixed number of knocks, and pay full attention to knocks. Remove the handle from the same height each time, or use another hand that does not hold anything to hold the handle. Be careful and steady. If you bump while grinding beans, make it a habit to knock while grinding beans every time. In other words, every operation is exactly the same. I usually tap firmly and clearly twice on the handle rack or the edge of the table of the bean grinder:

To keep the process consistent every time, you can't shake or shake the handle everywhere.

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