A brief introduction to the misunderstanding of Italian coffee extraction demonstration of Italian espresso extraction standard

In the production of espresso, we often forget some seemingly unimportant details, but it will slowly affect the taste of the coffee. Today in front of the street, let's talk about the details that are often forgotten, and count how many you have won.

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-forget to put water before putting on the handle. If the interval between this extraction of espresso and the last one is relatively long, the temperature of the water net on the head will be very high. If you do not put some water in advance to lower the temperature, the surface of pressed powder may be scorched after buckling the handle. In this way, the extracted espresso is likely to have a bitter taste.

Therefore, Qianjie suggests getting into the habit of putting some water before buckling the handle. -forgot to type out the pressed powder after the extraction, which is also a detail that is easy to be overlooked. After many friends finished the extraction, they got espresso and turned to making lattes, American coffee and so on. Then they completely forgot that there was still extracted pressed powder in the coffee handle. Pressed powder in a sealed high temperature environment, will be dried moisture, glued to the powder bowl and powder net. If it is serious, it will smell scorched. After a few minutes, pressed powder is more difficult to knock out, and there is a high probability that some small particles will be stuck in the drain hole of the powder bowl, which is very difficult to remove. If you don't knock off pressed powder in time for a long time, the powder bowl will soon be scrapped, and the loss outweighs the gain.

Forget to clean the water distribution net. after the coffee is extracted, some coffee residue will stick to the water distribution net. if it is not cleaned, it will be dried by the high temperature of the boiling head, and then it will become more difficult to clean it up. Not cleaning up the coffee residue will affect the flavor of the next cup of espresso. Therefore, it is also necessary to form the habit of releasing water to wash the powder net while taking off the handle when the extraction is completed.

-usually the handle is fastened on the brewing head for a long time when it is not extracted, the internal narrow and high temperature environment will accelerate the aging of the rubber ring, and the high temperature brewing handle will make the aroma of coffee powder volatilize quickly. Another point corresponds to the second point, if it has been said for a long time that the buckle is on the brewing head, it is difficult to judge whether the coffee pressed powder has been knocked out. If the brewing head is put down usually, the frequency of forgetting to knock out pressed powder will be reduced. Some friends will think that buckle the handle to keep warm, if you do not preheat the handle, the temperature of espresso extraction will be on the low side, affecting the flavor of coffee. But we can also complete the details of "putting water before putting on the handle" by opening the boiling head and releasing hot water to preheat the handle before preparing the extraction.