What is the difference between the choice of Italian machine and bean grinder on extraction and operation?

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Selection of bean grinder

Italian espresso bean grinder requirements are higher, because high temperature, high pressure and rapid extraction requires a fine degree of grinding coffee powder, too rough grinding will be due to the touch area is too small and the coffee flavor is insufficient, in many competitions are the use of Mazzer brand bean grinder, in the previous bean grinder recommendation can also see those more suitable for Espresso grinding.

Selection of Italian Coffee Machine

The Italian coffee machine is more recommended to use a semi-automatic coffee machine. The difference between semi-automatic and full-automatic coffee machine lies in the difference in grinding beans. There are special articles that introduce the reasons and will not repeat them. Coffee machines are usually expensive, such as the Victoria Arduino Black Eagle designated in the Taiwan barista contest. The Italian brand, founded in 1905, is dedicated to making better Italian coffee, and it is also a common designated machine in all big competitions.

Italian coffee maker BES870/A

Built-in cone bean grinder with handle bracket

New adjustable calibrated stainless steel internal tool grinding (10-level adjustment)

18-stage grinding degree adjustment

Thermocoil rapid heating system

PID electronic water temperature control system ensures stable water temperature

Low pressure progressive extraction system, providing average extraction pressure

Exquisite pressure gauges can monitor the pressure during extraction

15 bar high pressure pump made in Italy

Stainless steel steam rod can rotate 360 degrees

The water temperature can be adjusted manually.

Equipped with independent hot water outlet

Accessories: stainless steel milk cream, single cup and double cup filter, water tank filter, cleaning combination, 54mm stamping handle and powder press

Semi-automatic Italian coffee maker BES810BSS

PID electronic water temperature control system, which can accurately adjust and control water temperature.

15 Bar Italian-made high pressure pump

Thermocoil compound heating system has built-in stainless steel pipe for rapid and stable heating.

Low pressure prepreg function, the pressure increases gradually at start-up, and the extraction average is maintained.

54mm stainless steel cooking handle

Stainless steel steam stick can be rotated 360 degrees to make slippery milk foam easily.

Equipped with The Temp Control? Milk milk can display foam temperature 55-75 ℃

The brow corner of Italian coffee: more attention should be paid to the details.

Crema

Crema, also known as Klinma, refers to an oil-like layer of coffee extract that surrounds oxygen, carbon dioxide and emulsified oil. Many people regard this as a sign of whether a cup of espresso is fresh, and Lahwa also uses this layer of oil to support milk and milk bubbles.

Gold extraction

It shows that a cup of Italian concentration should use 18-20 grams of coffee powder to produce 60 c. C. In 22-27 seconds. Espresso.

Over extraction / over extraction

It may be because the water temperature is too high or the extraction time is too long, resulting in irritating bitter and sour taste, and coffee oil layer Crema is also slightly insufficient or even blackened.

Pre-immersion

Before the extraction process, some water will be released to soak the coffee powder in advance, which will help the later extraction process, making the Crema more beautiful and palatable as a whole.

Conclusion

Each method of cooking has its advantages and disadvantages. In fact, you don't have to stick to any iron rules. Many of them are products of rules of thumb. Maybe your way of cooking by mistake has reached a delicacy that you have never had before. Delicious has always been a very subjective feeling. Just like stinky tofu in Taiwan, some people love to be monsters in the eyes of foreigners. Find your own way of extracting gold, keep trying, and you will be your own master of coffee.