Key points in the production of espresso: how to distribute coffee powder correctly

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The key to making a good espresso is the details before extraction-such as using a weight to control the amount of powder extracted each time, or also placing a weighing scale on a drain pan to control the proportion of coffee powder extracted, and then adjust the grinding scale according to this parameter, so that the production of concentrated 30 seconds to achieve the best magic effect, can give us a cup of high-quality espresso.

But sometimes you refer to all these parameters and still extract a cup of unsatisfactory espresso. What's the reason?

The answer probably lies in whether the coffee powder in your powder bowl is evenly distributed, that is, the way it is distributed.

Once you press the extraction button on the tight handle, a pressurized stream of water will start crashing into the coffee bed. And this is the critical moment-- the uniform distribution of coffee powder in the powder bowl, pressing powder, after becoming pressed powder, can provide a reaction force to the water, under the interaction of forces, make a cup of high-quality coffee that we want.

Good powder distribution technology will help to achieve balanced extraction of coffee liquid and avoid channel effect. Whether in a busy coffee shop environment, in a coffee institute or at home, it is a process that can be repeated and can effectively extract coffee.

Depending on the bean grinder, some grinding beans will concentrate the coffee powder in the middle of the powder bowl, while others will make the coffee powder fly, making it more difficult to pick up the powder.

When using a quantitative coffee machine, when the coffee powder is connected to the powder bowl, the coffee powder is easily distributed unevenly. Move the handle and angle when receiving the powder so that the centrally ground coffee powder is distributed in different positions of the powder bowl. If it is a hand-plucked bean grinder, the speed of the lever can help control the speed and position of coffee powder falling.

In order to make the coffee powder scattered in different height positions can be evenly distributed in a horizontal position, we can use different powder distribution methods to achieve the same effect. But we recommend a kind of cloth powder method called tapping cloth powder method, because the coffee made by this method is stable and delicious enough.

About the powder press.

After the coffee powder is evenly distributed, flatten it with a powder hammer. Remember that when pressing the powder, make sure that the handle is horizontal and that the powder hammer is pressed 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.

It is true that it takes a lot of practice and even a set of electronic scales to practice powder pressing. Some people say it takes 15 kilograms to press powder, while others say 25 kilograms or even 10 kilograms. The strength of pressing powder will also change the degree of extraction and flavor of coffee, which needs to be modified in different degrees in the daily test of coffee taste.