How to use a household coffee maker? How to make Coffee with Italian Coffee Machine

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Coffee extraction is the result of a comprehensive addition of many factors, such as water temperature, air pressure, extraction time, grinding degree, etc.

But with so many variables coexisting, it was very troublesome to make, so people fixed several of them through a lot of practice.

Use coffee machine to fix pressure at 8-9 Pa

Stabilize water temperature at 90℃-93℃

Then we can control each other with the remaining two variables.

Yes, it is to use grinding degree to control extraction time.

The finer the coffee powder, the longer the extraction time.

If you extract water too quickly in a few seconds, it means that you are coarse. Fine adjustments. until you get to 20-30 seconds. This cup of coffee just entered the golden cup range. To make a cup of coffee that's more likely to taste good.

This is how coffee shops usually work. The extraction time is adjusted by the degree of grinding. To reach the golden cup.

20s-30s is a suggested range for the race and a range for the Gold Cup.

You said that under normal conditions of coffee machine, it only takes a few seconds for both heads to produce 30ml. What principle?

Assuming 18g of powder 10s extraction 30ml

well, this coffee of yours belongs to the category of insufficient extraction.

1: The contact surface between water and coffee powder is not necessarily perfect

2: The powder is too coarse, which causes the density between powder and powder to be very loose.

We use a bunch of rocks, and it only takes seconds for a glass of water to pour.

With a pile of sand, a glass of water takes a lot longer to pour.

It's the same thing, so why?

Because of the density, when your powder is relatively coarse, in the extraction process, it is not all extracted, but directly passes through, bringing out the surface, and some substances in the interior are not extracted.

Then, this kind of flavor will be sour and miscellaneous, incomplete flavor or no flavor performance.

OK, the first problem is solved, that is, the thickness needs to be adjusted.

The coffee shop I handle must mix powder every day, which is a dead requirement.

Second question: should espresso beans be highly ground? The finer the powder, the better?

What is highly abrasive? I've never heard that word before, so explain it and I'll change the answer.

The finer the powder, the better? This is the wrong concept.

Once your powder is 60 s out of 60g, your espresso will be bitter and burnt.

The fineness of the powder is adjusted according to your extraction.

I usually use 18g 23s extraction 60g

If I use 18g 23s extraction below 60g I will make it coarse, if it is higher, I will make it fine, this is the most basic introductory knowledge.

Powder, not necessarily the finer the better. Let's fuck it up?

How to make coffee in an Italian coffee machine:

semi-automatic coffee machine

Italian coffee machine, is the use of pressure to quickly pass through the steam coffee powder, extract the best components of coffee, so the steam in the coffee powder stay time, directly affect the quality of the brewed coffee.

Step 1: Spoon the ground coffee into the coffee filter lid, visually check the coffee above the level of the lid, and use a flat knife or spoon to remove the excess coffee powder.

Step 2: Knock the coffee filter cover flat to evenly distribute the coffee powder, which is why the better Italian coffee machines use heavier metals to make coffee filter covers. Because if it is other materials, it may not withstand too many heavy knocks.

Step 3: Press the coffee powder in the lid with a press rod. When pressing coffee powder, it is best to pay attention to maintaining the level of the coffee powder surface, otherwise the vapor passing through will be uneven. It is best to use the muscles under the thumb to press, and the force is easier to average. And how much pressure you need, you can try a few times. The important thing is to try the same batch of coffee powder several times before you can master the correspondence between your pressing method and the machine function.

Step 4: Knock down the coffee powder on the edge of the coffee powder surface just pressed (drum horizontally), repeat it again, and rotate it 90 degrees with your wrist when pressing down. Then, clean the coffee powder around the filter lid.

Step 5: Lock the filter cover, put the water in according to the instructions of the machine, press the switch, and the steam begins to pass through the coffee powder.

How to use automatic coffee machine

1. Add coffee beans to the coffee bean bin, fill the water tank with water, fill the chocolate bin with chocolate powder, turn on the power supply, and start the machine.

2, milk can be placed directly in the milk box into the automatic suction tube.

3. Press OK button directly after heating, according to different designs and designated buttons of coffee machine: cappuccino, latte, American, Italian espresso, chocolate coffee, single cup double cup can be made.

4, cleaning is very convenient, the slag tank is full after the automatic display.

5 Everything is easy. The advantages of automatic coffee machine are power saving, the product quality stability of the operation is good, anyone can operate, and it really reaches the point of unmanned operation.

thanks for reading