How strong is the powder pressing of espresso? Leveling skills of coffee powder filled with extracted Italian coffee

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The method of making a cup of espresso is very simple, but sometimes many coffee lovers can not satisfy themselves with the espresso made according to the extraction parameters. Why? Qianjie Coffee thinks that the pressing powder is not in place. Although this step seems inconspicuous, it has a great impact on the uniform extraction of coffee powder. Then the next article Qianjie Coffee will teach you how much powder you need to use when making espresso and how to flatten it.

Why are you pressing powder?

When making espresso, we all know that we should first grind the coffee beans into a very fine grinding powder, then extract the cloth powder, and then start to flatten the powder after it is full of powder, so why press the powder? What do you mean by pressing powder? Why is the powder pressed unevenly when making espresso? Then the following Qianjie coffee will give you an answer one by one through practice!

First of all, Qianjie Coffee will extract two groups of espresso respectively, and the difference between the two is whether they are filled or not. One group is used as the reference group, the other group is not packed as the experimental group, and the other parameters remain the same. Coffee powder weighs 20 grams and 40 grams of coffee liquid is extracted.

In the group of espresso with normal pressure, the extraction was normal, the flow rate was stable, and the final extraction time was 27 seconds. On the other hand, the group without filling pressure spurted coffee liquid immediately at the beginning of the extraction, and the overall flow rate was fast, watery and unstable. The whole extraction time was 8 seconds faster than that of the normal control group, and the taste was watery and light compared with the normal group.

Thus it can be seen that only by flattening the coffee powder can it be fully extracted by the Italian coffee machine. if it is not flattened, the extraction speed will become faster, resulting in the coffee powder not being fully extracted, thus affecting the flavor of espresso. So Qianjie Coffee advises coffee lovers that in the process of making espresso, the first step is to grind the coffee beans and put the coffee powder into a powder bowl.

The purpose of the cloth powder is to distribute the scattered coffee powder evenly in the powder bowl, because at this time the coffee powder is still in a loose state, and the gap between the coffee powder particles and the particles is large and small, if it is not filled and extracted directly at this time, under the high pressure of the coffee machine 9bar, the water flow will quickly pass through the coffee powder, because it is in a loose state, and the coffee powder will be washed away by water directly. At the same time, the water will look for easy places to flow through, and these easy-to-pass parts will be excessively extracted, commonly known as the channel effect.

So the purpose of filling coffee powder is to compact the coffee powder and reduce the gap between the coffee powder particles, so that there is enough resistance to resist the flow of water during the extraction, so that the water can evenly extract the coffee powder.

How hard does it take to make espresso powder to correctly fill the coffee powder?

Coffee lovers who first pay attention to pressing powder may use brute force to press the coffee powder, thinking that this can make the coffee powder compact, but in fact, you only need to use skillful force to make the coffee powder flat and compact. the main thing is to pay attention to the method and angle. then Qianjie Coffee will teach you how to press the powder.

Baristas in the front street usually fill the powder bowl horizontally and parallel first, holding the handle end of the powder hammer in the palm, the tiger mouth of the palm facing down, and the thumb and index finger stuck on the end of the powder hammer. When filling, the elbow, forearm, powder hammer and powder bowl form a straight line perpendicular to the horizontal. When filling, force is sent vertically, direction down, and coffee powder is compacted at once.

What should be noted here is that when pressing powder, make sure that the handle is horizontal and that the powder hammer is forced vertically. On the market, there are many coffee machines equipped with handles, powder bowls and handles that are not horizontal, so you need to find an angle to create a perfect downward force when pressing powder.

Because if the filling direction is tilted, the coffee pressed powder will show an uneven shape, high on one side and short on the other, the high coffee pressed powder has a sparse density, while the lower part has a denser density, which can easily lead to uneven water extraction.

Here, Qianjie Coffee recommends two ways to solve the problem that is easy to be crooked. One is to hold the powder hammer with three fingers, which makes it easier to feel the overall downward direction and reduce mistakes. The second way is to replace a quantitative downward powder hammer, with the assistance of the appliance, the problem of direction can almost be solved.

The above is the answer to the question about the strength of making espresso powder in Qianjie Coffee, hoping to help coffee lovers who are worried about how to make a good espresso. Then Qianjie Coffee will share a set of parameters for extracting espresso liquid in Qianjie coffee shop for your reference.

Qianjie Coffee extraction Italian espresso parameters sharing:

The espresso machine used in Qianjie is Pegasus E98 espresso machine.

Pressure: 9 bar ±2

Temperature: 90.5 ~ 96 °C

Time: 20: 30 sec

Ratio of powder to water: 1. 7: 1. 1: 2.

Powder content: 10g (single espresso) 20g (double espresso)

Extraction concentration: 20ml (single part) 40ml (double part)

And the espresso beans you have to choose when making a delicious espresso must be excellent in order to make the extracted espresso have an excellent flavor. For example, Qianjie Coffee currently uses its own coffee beans-sunflower sunflower coffee beans, which are currently the most proud blend of coffee in Qianjie. It is a blend of Honduran Shirley Coffee and Yega Sheffield Sun Red Cherry Coffee with the following flavor features:

Qianjie Coffee Sunflower with Coffee beans

Flavor: obvious acidity, light berry aroma, wine aroma, rich chocolate flavor.

Recipe: Honduras Shirley: Yega Red Cherry = 6:4

This matching Qianjie is made of Yega Sheffield Sun Red Cherry and Honduran Shirley. Qianjie's design concept for this matching bean is that both Italian style and hand flushing can be used. The flavor emitted when it is used to make espresso has obvious fermented wine aroma, citrus and berry acidity emerge immediately when tasting, with whisky aroma and dark chocolate finish.

The above are the espresso beans and extraction parameters used in Qianjie Coffee to make a cup of espresso. I hope I can help you.

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