Why is Italian coffee pressed powder wet Italian coffee pressed powder integrity

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First of all, the powder quantity of Italian coffee pressed powder

In order to get a stable product, a fixed amount of powder is necessary, otherwise your coffee will be strong and weak, and if there is more than one barista at the bar, then a fixed amount of powder is the first element of your consistency.

Each coffee machine matches the powder bowl will have a capacity standard, we will usually weigh the powder according to this standard. Whether it is too much or too little, a cup of incorrect Italian will be extracted, especially if too much powder is used, the ultra-fine powder is easy to be sucked back into the water distribution network and cause unnecessary damage to the machine.

Then there is espresso pressed powder grinding.

The state of the powder like the one above is not normal. If the powder ball appears on the quantitative automatic bean grinder, it is caused by static electricity and can be easily opened by finger poking. However, if the grinding is too fine, the knife head of the bean grinder is not cleaned for a long time, and the large unity block caused by the wear of the knife head of the bean grinder, please check and correct it one by one according to the actual situation. Of course, the relationship between beans will also have, the use of oily deep-roasted coffee beans, the problem of dough is inevitable.

The normal state of the powder should be like the picture above. If we are using the bean grinder and coffee machine for the first time, we can first grind a little to observe: fine the degree of grinding, and then adjust the size while grinding. It will be found that the state of the powder changes from large to small, and then to almost no powder, so generally speaking, the appearance of a small powder (static electricity) is a more appropriate grinding degree. You can try to make a cup of double concentration, and then adjust it according to the time of 25 ±3 seconds and the amount of extraction = powder × 2. Finally, remember to try to confirm the flavor!

Check the Italian coffee pressed powder powder

Why did you skip the cloth powder? Because we have talked a lot about cloth powder before, and the right cloth powder does not mean that the pressing powder is correct! This is a test of finger skill. The following is only for ordinary pink hammers.

Our habit is to use 3 fingers (thumb, index finger, middle finger), 3 points to "touch" to determine whether the pressure is flat. But if you are a novice, there is a good way to check whether the powder is flat, although it is slow, but you can judge and adjust it intuitively. Please see the picture below.

After pressing the powder, hold the whole handle like this, and touch with 2 thumbs to feel whether the edge of the powder hammer is parallel to the powder bowl, and then make fine-tuning according to the height, remember that it is just fine-tuning and leveling, and you can't press it down with your thumb.

Related recommendation: how to make Italian espresso pressed powder unbroken after extraction