What is the standard of espresso Espresso? Espresso correct practice proportion time parameter

My conclusion is as follows: 8 grams of fresh coffee powder, 90 Murray 95 degrees Celsius hot water at 9 atmospheres, using 20 Murray 25 seconds to quickly pass through the extraction of 1 ounce of coffee liquid with three parts of Crema, Body and Heart. However, in daily circumstances, it is usually necessary to make corresponding adjustments according to the characteristics of Doudou, the characteristics of the machine, the thickness of grinding and other factors, after all, only the above data is indeed a standard cup of coffee, but not necessarily a perfect Espresso, because coffee needs more enthusiasm to sublimate.

In some large espresso chains, it is common to see that when their bar is quickly making a cup of Espresso, the action of powdering is as simple as a click or two. In some traditional coffee shops or competitions, we often see different pulverizing actions-using a "hand knife" (that is, the edge of the palm to scrape off the excess powder), "finger knife" (the name means to scrape off the excess coffee powder with the belly of the finger, usually with the index finger), and use the edge of the powder cartridge lid to scrape the powder.

In fact, all these actions have their own reasons: for example, in a good business store, it must grind the powder bin fully, and set the amount of doesing to 7.5g (STARBUCKS standard) or 8g per box, so Barista can quickly get the right amount of coffee powder when making drinks, and because the beverage is popular, it has become a cup of Espresso before the flavor of coffee powder is lost.

And methods such as "hand knife" and "finger knife" are based on the principle that the capacity of each coffee filter cup is constant, and it is also to ensure that the coffee powder is freshly ground and grind the amount of powder you need each time-- so, let the coffee powder naturally fill the filter cup and scrape off the excess parts, then you can certainly get the same amount of coffee powder, but in fact, due to individual movements and habits are different. So almost every time the remaining coffee powder is scraped, the amount of coffee powder has its own advantages, so after testing, I decided to give up.

And with the "powder bin lid", using the original Radian of the powder bin lid, we can certainly get 8.5 grams of fresh coffee powder after a few more exercises. In this way, we don't have to worry too much about the amount of powder.

Here is a picture of the test:

Hand knife

Finger knife

Dosing Up

Dosing Up surface after powder scraping

The results of three tests are all 8.5 of the standard amount of coffee powder.

In other ways, the amount of powder measured is too biased, so the experiment proved that in order to obtain a standard and uniform amount of coffee powder, Dosing Up's powder scraping method is indeed desirable.