Water temperature and pressure of Italian Coffee the pressure difference between commercial and household machines

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Espresso coffee, which has made the world popular, is the epitome of this ultra-fast method. This coffee machine has a very short history. It was invented by an Italian engineer Luigi Bezzera in the early 20th century. The logo on the left is his logo (we also bought this brand of machine). It can brew coffee in tens of seconds. Needless to say, it will soon be welcomed by coffee shops. The earliest models required manual pressurization of the water, but later designs used pumps to pressurize it. Today most people use water pump because it saves energy. Even if you see a machine with a handle in a coffee shop, it's probably just an electrical switch. Right La Pavoni machine I also have a block, the top water inlet once did not tighten, the water pressure also punched a hole in the ceiling!

Commercial espresso machines are generally divided into three types:

Hand pressure machine

1 Increase the pressure by heating the water. This will only be a household machine, the water temperature will of course be too high.

2 Hot water is pressurized by hand, such as the one on the right.

3 Hot water is additionally pressurized by pumps. Pump is also divided into two sections, a vibration type, a rotary type. The former is less uniform than the latter, but cheaper.

Among the home models, Rancilio Silvia is the most famous, which is of course related to cost performance. This type of home coffee machine differs from commercial coffee machines in that it has only a single boiler. If you want to make milk, you have to press another button to raise the water temperature to output steam. So if you're making several cups of cappuccino at the same time, you're going to make several cups of Espresso first and then wait for it to warm up and whip. After that, steam is released to reduce the temperature suitable for making Espresso. So you get what you pay for. In fact, due to the small size of the built-in boiler, the effect of continuous production of Espresso will also be reduced due to the drop in water temperature.

Rancilio Silvia

To make good espresso, the most important thing is to control the temperature and pressure of the coffee machine. We often see advertisements saying that the pressure is 15 bar, but in fact it is just a household machine. Commercial computers are generally set to 9 bar, but that is constant, if the offset, you can open the case to adjust. Home appliances are difficult to maintain pressure and temperature, 15 bar is only the top output.

The larger the boiler, the less the influence of the effluent on the temperature. In addition, many plants also take the design of multiple boilers to avoid affecting the temperature when entering cold water. Since each cup of Espresso is only about 30 cc, when the hot water goes from the boiler to the brewing head, it will have a special design insulation to keep the temperature around 92 degrees Celsius.

Heat it thoroughly before using it every day. Rinse the brewing head and filter handle with hot water before enjoying the first cup of coffee every day. After use also remember to clean all parts, big coffee chance with a blind filter, is not water, the role is used to clean the outlet, because coffee will maintain the pressure of the relationship and back into the machine channel, over time will accumulate flavor, there are cleaning powder for sale, details to understand with the coffee machine manufacturer.

Italian coffee machine, coffee powder grinding to be relatively small, the goal is to water in 20-30 seconds to complete, too fast of course, the taste is not enough, too long will become bitter. The ground coffee powder should be swept evenly on the filter handle, about 8 grams per shot, and then pressed with a pressure of about 30 pounds. When the water comes out, it is determined whether the grinding degree is sufficient or excessive. This whole procedure is to determine the level of barista, because to do the same every time is not a little less practice. It is best to buy a measuring cup and mark it at 30 cc, which is clearer.

After washing, if you want to make a cup, do not remove the filter handle, let it keep the temperature on the plane, this problem is a common problem that many coffee shops also commit, you pay attention to know. When I was making a cafe, many customers asked me why I lost so much coffee after using it once. You try the taste of the re-infusion to understand, the advantage of the Espresso machine is that you can really extract the essence of coffee beans in a short time, and then make the second cup you will only taste bitter. But this kind of smell if you often soak coffee shop will not be unfamiliar, because there are really stores that should not waste it.

Finally remember to clean, the taste will be good!