Can the refill pressure of Italian coffee avoid the channel effect? Will the latter part of Italian extraction be over-selected?

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Why does espresso taste sour? Talking about the extraction Standard of Italian espresso

Why stuffed duck?

Because.

Most of them when it comes to doctrinal coffee...

Only teach. Fill up the coffee.

Don't tilt to one side.

And don't lean to one side...

Keep the filler parallel to the filter.

Only in this way can we evenly extract the ingredients of the coffee.

Is it always spoon-fed teaching like this?

So. Why do you still brew bad coffee?

Usually when filling powder...

Will fill in more...

Then scrape off the excess coffee powder

Or flatten the coffee powder in the way of whole powder.

Yes A flat like this...

But... When you hit the table vertically with your hand

After making the whole coffee powder dense...

You will find that...

In fact, the overall coffee powder is uneven.

The coffee powder on the surface is average. But the density is uneven...

After the knock...

The surface is uneven. But the density is average...

At this time, whether there is a knock or not...

Fill it up hard. It will only cause uneven density of pressed powder as a whole.

In the case of uneven density...

It will cause hot water to flow to places with low density.

And the place that flows through because it is exposed to hot water first.

The air in the coffee powder expands to form a greater pressure to squeeze on both sides.

Make it harder for hot water to pass through other coffee powder.

So it creates a channel effect...

The easiest way to solve the problem is...

Knock the powder down a little bit.

And then. You don't have to fill it in.

Or just gently put the filler on it.

Because the coffee is so powdered...

The resistance to the downward flow is relatively large.

So it will rearrange the density of the upper coffee powder.

Of course, the premise is to leave some space between the pressed powder and the filter to allow the coffee powder to expand.

If not... It will still be squeezed down.

Another way...

Is to use a filler to average the density of coffee powder.

It involves the feel part.

After pressing the filler down...

Use the feeling of the hand to adjust

Press it more tightly where it is looser.

Maybe the whole pressure will tilt a little bit.

It's impossible to make the whole face look flat.

But it makes the density of the whole coffee pressed powder the same.

Those who want to learn the feel of the hand...

Please go to DAILY of Jingcheng Fifth Street.

Ask Abin to learn from his teacher.

As for.

Flip heavy blow fill pressure...

What is the principle?

This is to make the gap between the coffee powder more uniform.

The coffee powder was strongly oppressed at the moment of knocking.

There was a reaction...

Relieved the pressure after leaving the desktop

And let the coffee powder rearrange...

Not because the packing is too dense.

And make the taste of coffee too sharp and exciting.

Affecting the release of the taste at the back of the coffee...

If you are interested, you can try it.

There is really a big difference in taste.

……

This competition.

Although it is the nature of the performance...

But for me,

I just want to try this trick.

The acceptance of everyone...

Cause people to have a different understanding of coffee.

The so-called...

Amateur onlookers...

A connoisseur, a doorman...

It's just that this way... Would you like to have a try?

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