How to make Coffee Coffee Machine how to make Coffee Coffee Machine how to make Coffee Coffee Machine

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Most people will be attracted by her elegant and retro appearance when they first see La Pavoni's pull-rod coffee machine, but then they will wonder: "can you make good coffee with this small machine without a motor pump?"

But through the first-hand experience of the actual pull machine, the thick coffee Crema is soft and smooth. There is also a kind of unspeakable sweetness, even some hundreds of thousands of high-end business machines can not easily achieve the taste!

Being able to brew coffee with such a great flavor is why many players can't put it down. Why does a small mechanical lever coffee machine perform so well? We have sorted out the changes of the cooking pressure curve of various Italian coffee machines. There will be some differences between this curve and the actual cooking pressure curve of each equipment, but there should be little difference in principle.

In addition, most people who have studied coffee will have heard that espresso (espresso) requires the best brewing pressure of 9bar and so on. Generally speaking, there is nothing wrong with saying this, but from a micro point of view, there are some details that can be further studied and discussed:

Pump form: the pressure climb of the rotary pump is much faster than that of the reciprocating pump, and it can provide a fast and stable source of hot water for the coffee powder in the brewing handle, which is why the design of the commercial machine adopts the rotary pump (and has a much longer life).

Next, take a look at the pull rod coffee machine. At first, the pull handle (internal piston) is lifted to push hot water into the brewing head for pre-infiltration (low pressure pre-soaking), and then the pull handle is pulled down to a pressure of 8-9bar. With the extraction of the coffee effective substance, the water resistance will become smaller and smaller, until the pull handle is not in a hurry to pull to the end, and when the piston stroke is finished, there is only about 3-4bar left. It is this kind of brewing method, which is mainly based on the internal resistance of coffee powder, which can best present the perfect extraction.

The feeling of using the pull machine is a little sticky and a little smooth, like tai chi in kung fu, to make the force weak and strong, that's all!

PS. The filling pressure channel using the pull rod coffee machine will vary from person to person. If the filling pressure channel is slightly lighter, it should be kept at the initial cooking pressure of 7bar! Otherwise, the extraction time is too short. Insufficient extraction!