How do you make a good espresso? How to get the powder correctly? How to thicken with a coffee machine

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How do you make a good espresso? How to get the powder correctly? How to concentrate with a coffee machine?

For a long time, some coffee lovers often ask the editor a lot of questions. But the editor found that most of the problems do not lie in the theory of Shenao, but in the basic movements! Yes, basic movements.

To open a coffee shop and be a barista, the part of making coffee is a complicated course. If you want to trace it back to the source, it may even take a long speech on how to grow coffee beans. This is aimed at simple baristas. One does not have the right to decide beans, coffee machines, bean grinders. Donovan's barista.

Today, let's talk about the first step in making espresso-powder. Receiving powder is the first action of cloth powder, and it is also the first important action of making espresso that it can directly affect the quality of the product.

Basic action 1: powder

This is a simple action, but it is to turn on the bean grinder, put on the cooking handle, pluck the pole, and pick up the powder.

Most baristas are good at it, and some of the bean grinders do not even need to move the pick and can pick up the powder with one hand on their hips. But do you think you can do this as long as you put all the powder into the powder bowl?

First of all, manually powdered children's shoes, first prepare the electronic scale to weigh! What is the error of powder weight when it is received continuously for 5 times? If the gap is more than 1 gram and over and over again, then you can practice again!

That! Don't laugh if you put your hands on your hips, isn't it amazing? It's amazing, isn't it? Did you get the powder evenly? Is the hill made of coffee powder a centrally symmetrical cone? A good barista must be a Virgo! )

Powder is the first step of powder distribution, which is uneven, which misleads and affects the next step of powder distribution to a great extent. even if you use a very advanced auxiliary artifact of powder distribution, you can't completely ignore the effect of powder on espresso extraction. And you may not be willing to buy a cloth dispenser--

What is the effect of uneven powder?

1, the difference in taste: if the powder is not uniform, the distribution of the lower part of the powder layer can not be remedied when the powder is distributed. The uneven density distribution of the powder layer will lead to uneven thickness of pressed powder, different speeds of hot water passing through different positions during extraction, and a little carelessness can easily lead to perforation and channel effect (the inertia of water will make water choose a place where it is easy to pass through, while ignoring other ways), resulting in insufficient and over-extraction of part of pressed powder, and the taste of coffee is unstable each time.

Anyway, those who drink may not be able to see it, and those who make it may not be able to drink it, depending on which one is more unlucky.

2. the gap of extraction parameters is too large, which leads to the bean grinder which has been adjusted for a long time, the flow rate is not right, the time is not right, the grinding degree is still wrong, a pile of coffee beans have been worn away, but the product is still not stable.

Anything else? Um... Let me think about it.

But taking a comprehensive view of the above two points, it has had a decisive impact on your Italian concentration. No matter how good your coffee machine is, no matter how accurate the temperature is, how expensive the bean grinder is, how beautiful the flowers are, and how fresh the beans are! All in vain!

What shall I do? Practice!

1. Prepare the electronic scale.

Weighing the powder before each extraction is a necessary operation for making perfect Italian concentration. Even if it is a quantitative bean grinder, I suggest you regularly check the weighing accuracy of the bean grinder. After all, no matter how advanced the machine is, there will inevitably be errors and failures.

2. Rotating powder.

Whether the hand is dialed or straight out, as long as the coffee powder does not fall completely vertically, the powder layer will still show a certain degree of deviation under the influence of lateral acceleration, for example, when pulling the powder by hand, the effect of hard pulling is different from that of gently pulling-the harder the more to the left.

At this point, it is necessary to keep the powder at a uniform speed and rotate the handle at a uniform speed to keep the powder evenly distributed to different positions of the powder bowl-of course, it is impossible to be absolutely uniform, but at least it is much better than fixed powder.

3. Tap and pat.

After receiving the powder, gently knock on the bracket or table, can effectively eliminate the large gap in the powder layer, fluffy or strong, uniform or not, the distribution of the powder layer at a glance. With a little horizontal tapping, you don't even need additional cloth techniques to achieve a perfect cloth effect.

All right, that's all for this year's sharing-you're welcome to point out what's wrong.