The difference between mocha pot and coffee maker what brand of home coffee machine is good to use Italian coffee machine

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Italian brewing, as mentioned above, is to soak coffee powder in high temperature and high pressure water to extract aromatic substances.

Similar to the effect of grinding beans, the change of temperature and pressure will affect the flavor of espresso.

Therefore, in order to taste the same, pressure control and water temperature control are very important when cooking.

That is to say, if you set 9bar and 90 degrees C

From the first second to the last second of extraction, the pressure and temperature should be kept at 90 degrees C and 9bar.

Netizens who know a little bit will know that this requirement is very difficult.

Therefore, in the pressure pump, there is a difference between the vibration pump and the rotary pump.

In terms of temperature control, there are also different designs for boiler size and heat exchange, double boilers, E61 heads, and so on.

This is why the price difference of Italian machines ranges from thousands of yuan to hundreds of thousands of yuan.

Many people think (or misled by some advertisements for cheap coffee machines) that the higher the pump pressure of the espresso machine, the better.

In fact, it doesn't matter how high the pressure of the espresso machine is. Those so-called'15 bargains' can be achieved as long as they are of average grade.

Italian cooking doesn't need 15bar, just 9bar.

But again: in fact, the above mentioned "pressure and temperature stability" is the most important.

So don't be fooled by the so-called "15bar" and think that this espresso machine is good.

Actually, it doesn't matter at all.

Or some Italian machines don't talk about it, emphasizing usefulness and convenience.

Of course, for consumers, this is very important.

However, when it comes to Italian brewing, the stability of pressure and temperature is the key to the taste of coffee.

It is also the most important factor to determine whether the Italian machine is good or bad.

(3) brewing and other matters needing attention

(a) the choice of the diameter of the cooking head:

The caliber will affect the difficulty of designing the heat preservation of the cooking head.

But what may have a greater impact is the filter cup.

Take the general double filter cup as an example, the coffee beans are about 20g.

Therefore, the diameter directly affects the shape of the filter cup.

For small caliber (e.g. 51 or 53mm), the filter cup is generally deeper than the larger caliber (58mm).

This will also affect the flavor of the extracted espresso.

Flavor is a matter of personal preferences, so there is no one better or worse.

So there is no argument that 58mm is necessarily better than 53mm or 51mm.

(B) packing, packing (tamper):

In Italian cooking, the water flows evenly to the powder through the water distribution network of the head.

Therefore, the powder should also be uniform, so that there is less powder in some places and different extraction in some places.

In addition, the compactness of the powder also affects the time for water to pass through the powder in the filter cup.

The tighter it is, the greater the resistance, the slower the passage time, and the longer the extraction time.

And vice versa

This change also affects the flavor of espresso.

Therefore, the attention of filling and pressing is whether the surface and inside of pressed powder are uniform and flat.

So when filling, gently tap the filter cup, apply vertical force to fill, and finally rotate the tamper.

That's all the reason.

For uneven powder, the flow rate is fast in some places and slow in some places.

In addition, water will flow out more easily from places with low resistance.

It will cause channel effect (channeling effect), and it will also have a bad effect.

Of course, because of this, many people also choose a variety of different temper

Easy to apply force, easy to operate, or even different filling surfaces and constant pressure functions to achieve different performance

If you are interested in understanding, please search by yourself.

(C) Resistance and data adjustment:

The resistance of water through the powder determines the extraction time and affects the degree to which the powder is extracted.

And then determine the flavor of espresso.

Therefore, the skill of brewing is, in short, how to determine a good cooking time.

Resistance and powder quantity, powder thickness, powder compactness (packing weight) and bean seed and bean baking

Freshness and even weather are interrelated with each other.

Coupled with the different water cut-off time (25 seconds, 30 seconds, 35 seconds), you will get a different taste.

If the powder is thicker, the filling weight is thicker and the powder is finer, and the filling pressure is lighter, the same flow rate may be obtained.

But it may produce a different taste.

And this is a different taste, that is, those who want to enter the Italian cooking have to try and find and adjust in many ways.

Therefore, after buying new beans, you should adjust the above factors to find out what you like.

Even the weather is different because the freshness of beans varies from day to day.

When cooking for the first time every day, you should grasp the data.

The second blind spot for beginners is crema.

Many beginners think that more crema is a good espresso.

In fact, the amount of crema only indicates whether the bean is fresh and whether the extraction deviates too much.

But as long as the fresh + extraction data is in a certain range.

Crema must be a lot.

But whether it really tastes good or not depends on the feeling of the entrance.

When beginners have Italian machines and bean grinders, they can't wait to catch the data.

Personally, novices often make a blind spot.

That's what I mentioned earlier: espresso, 25 seconds out of 30cc.

In fact, too many factors affect a cup of espresso

So sometimes you don't have to hold on for 25 seconds.

Sometimes, coffee extracted for 30 seconds may be more complete.

Or sometimes, 18 seconds after the cut coffee, more mellow

Similarly, sometimes 22g of powder may have more throat charm than 18g of powder.

Therefore, this so-called standard is in fact for reference, but it is not a standard that must be followed.

It still depends on your various factors and your favorite taste to make appropriate adjustments.

(there are questions from netizens later, and I have further explained how to grasp the data.)

By the way, a real professional coffee hand (Barista)

It takes a lot of preparation before making a cup of espresso every day.

I remember a netizen on PTT's coffee board said that he went to a professional coffee shop to order a cup of Cafe Latte.

Depending on the bean seed, roasting, temperature and humidity adjustment machine, the coffee hand decides the thickness and filling strength of the ground beans.

It took five cups of espresso to bring a cup of Latte that the coffee maker thought could be served.

Of course, I'm not saying that everyone has to be so hard-working when drinking coffee, and everyone has different requirements for coffee.

But good coffee is worth looking at from an artistic perspective.

(d) cleaning: cleaning is very important. Italian machines, bean grinders and peripheral equipment should be cleaned after drinking.

To avoid the smell of oil left by coffee grounds from a long time ago.

This is also where a lot of instant coffee is overlooked.

I once went to a coffee shop attached to a famous bakery and ordered a cup of Latte.

Because I think their bean grinders and Italian machines are quite high-end (at least 300000 of the whole set can't get away)

As a result, I stopped drinking the Latte sent to me after a sip.

It's because of the smell of oil that I can't eat.

So even if there are many high-end machines, it is futile if the cleaning is not done well.

Here's a reminder.

Many people will want to get full automata and capsule machines because they are fast and convenient.

But in fact, these two models also need to do daily cleaning.

Otherwise, there's a lot of smelly oil in a mess.

So, please don't be fooled by the manufacturer's advertisement that these two models are easy to clean.

In fact, please ask the manufacturer to clean with the field operation before buying (especially the ingenuity of full automata, not just rush).

Before making a decision.