How to use the Italian semi-automatic coffee machine? When does the semi-automatic coffee machine extract espresso? Half

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How to use the Italian semi-automatic coffee machine? When does the semi-automatic coffee machine extract espresso? Extraction pressure of semi-automatic coffee machine?

Espresso Espresso originated in Italy, which means "very fast" in Italian. It pulls out the coffee liquid instantly through the pressure of steam. Because this method can last the coffee oil for a long time, the taste is mellow and rich, and the sour taste is balanced with the bitter taste, so it is called the work of art in coffee. In addition, espresso is often used as the basis for other types of coffee, such as latte, cappuccino, macchiato and mocha, all based on espresso.

There are four essential elements of a good espresso:

1. Air pressure: the key to delicious food. 9 atmosphere.

The pump pressure produced by the Italian concentrator is generally recognized as the best pressure up and down 9 atmospheres. Semi-automatic models for business use are usually free to change the pump pressure, while most coffee bar conditioners set the machine at around 9 atmospheres. This is because the air pressure is too high, it is easy to extract bitterness, scorch and other unnecessary impurities, too low pressure will lead to sour or other delicious elements diluted.

2. Water temperature: the best temperature is about 92 degrees before boiling

The hot water temperature used to extract espresso is usually about 92 degrees. However, there are also some coffee bar conditioners who adjust the water temperature slightly according to the roasting degree of the coffee beans. Hot water temperature and pump pressure principle is the same, too high easy to extract scorched taste and other impurities, too low will cause coffee cream is not easy to release, and then affect the flavor of coffee.

3. Extraction quantity: the golden time for the end of emulsification is about 30ml

Although the amount of extraction varies depending on the type of coffee beans, for most people, the ideal amount of extraction for a good espresso should be between 25--30ml. The main purpose of espresso extraction is to completely combine water (hot water) and oil (aromatic oil of coffee beans) through emulsification, which is the biggest reason why the flavor of espresso is so different. Take a single espresso as an example, when the extraction amount reaches about 25--30ml, the emulsification is about to end, and it is also the best time to stop the extraction.

4. Extraction time: the standard time of extraction is 20 Murray and 30 seconds.

Assuming that the force of the filling pressure is constant, the extraction amount of espresso and the time required will still vary due to the amount of coffee powder or the degree of grinding, so it is difficult to summarize a particular value. However, in the extraction of single espresso (25--30ml), the extraction time of 30 seconds is usually used as the reference value of the extraction time. In particular, after the end of emulsification, the color of coffee will change very obviously. As long as the extraction is stopped immediately on this basis, it is believed that it should not be difficult to grasp the prime time of extraction.