Production skills of Italian espresso espresso

When making espresso filling powder, ideally, the coffee powder is evenly distributed before pressing, and then pressed. The coffee powder has a flat surface and uniform density, so that the water extracted from the coffee can pass through evenly. To extract all the aromatic components from the coffee powder, Lao Qin found that the coffee powder was pressed too loosely. After the extraction, there must be a perforated hole in your pressed powder. If the pressure is too tight, there will also be a perforation in the part where the pressed powder is in contact with the powder bowl wall. So why? after the study of Lao Qin, it was found that no matter the pressure was too loose or too tight, the water would always find a way to flow out easily under the pressure of 9 atmospheres. If it is too loose, the hot water under pressure will break up the coffee cake to varying degrees, leaving one or more small pits in the coffee cake.

Water will flow out of these pits, and there is no doubt that this place has become a route for the rapid flow of water, resulting in uneven extraction in this area, and of course the aroma of coffee is out of the question.

Now Lao Qin is talking about the impact on espresso extraction when the pressure is too tight. If the coffee powder is pressed so tightly that it can't let the water penetrate the pressed powder at nine pressures, I can't imagine the taste of this cup after a little drop of 30 milliliters and the time it takes. I believe such an espresso is also a very failed cup.

Now Lao Qin has come to tell your friends how the correct filling of coffee powder is done.

In the process of pressing the powder, after evenly laying the coffee powder, the action of pressing is carried out immediately. Generally, there is an action of leveling with a slight force, and only after this action is the action of real pressure. At the end of the mild pressure, some people will have a bump on the handle to let the powder attached to the powder bowl fall into the powder bowl, and then put the handle hammer horizontally in the powder bowl and rotate clockwise three times. Then rotate counterclockwise once and lift the handle hammer so that our coffee powder is pressed.

The above mentioned rotary pressing powder is to make the coffee cake surface smooth, beginners often can not grasp the strength but the coffee cake pressure is uneven, so we can try to reduce the pressure as much as possible. try this method when you have a good grasp of the pressure.