How hard does it take to extract Italian concentration to press the powder? What will be caused by the different intensity of powder pressing on extraction?

The powder press (or powder hammer) is one of the most commonly used tools in espresso. The main purpose is to flatten and tamp the coffee powder in the handle to form a flat horizontal plane, to better let the hot water be extracted through the coffee powder, and to make the coffee powder withstand the great pressure caused by the coffee machine extraction. without being washed away and impressing the quality of the extraction.

The force of the pressing powder should be determined according to the grinding thickness of the coffee powder, and the reference basis is the flow rate of coffee during extraction (extraction time 25 ±3 seconds). If the flow rate is too fast, the powder pressing strength is too light; if the flow rate is too slow, the powder pressure is too heavy, which will directly affect the Italian concentrated product and the taste of the coffee. In addition, everyone's application strength will be different, and there is a great difference between boys and girls, so it is necessary to adjust the corresponding strength according to the actual extraction effect.

According to the state of the Espresso production process, we can judge whether the powder pressing strength is appropriate. If the coffee flows quickly and runs out of 30cc in less than 20 seconds, then the strength of the pressing powder should be insufficient (the prerequisite is that other influencing factors have been ruled out, and the powder is evenly distributed) then the strength of the pressing powder should be increased appropriately to make the coffee pressed powder denser. If the coffee flow rate is very slow, with a rotating trend into the cup, has not extracted 30cc for more than 30 seconds, then the powder force is too large (the premise is that other factors have been ruled out, cloth powder, uniform powder level), then try to reduce the powder strength.

There is also a situation that is more obvious when using double-cup bowls. Coffee production is relatively smooth, coffee flow is smooth, and is relatively fine flow down, the extraction of 30cc coffee amount of time is slightly longer (more than 30 seconds), then according to the above basically no problem. However, when you take off the handle and observe, you will find that there is still a lot of water on pressed powder, indicating that the current with a force equivalent to nine atmospheric pressure does not pass smoothly through pressed powder. At this time, when you taste the coffee, you will find it is thin and sharp. In the case of grinding degree, smooth and uniform pressing powder and no problem with powder distribution and other factors, it is a question of powder pressing strength. Strong powder pressing will cause there are still traces of water on pressed powder.