Who is suitable for espresso? Espresso espresso is the correct extraction method and matters needing attention.

With the miniaturization of some high-performance coffee machines, the positioning property of the home has become more and more obvious, and many friends have also entered the pit of espresso. Therefore, it is easy to have problems with making espresso at home on the front street.

Buy coffee powder some friends think that to make espresso, the machine is the most important, a good machine can produce good coffee. In fact, when you have a good machine, there is no good coffee beans, it is also very difficult to make good coffee.

Not to mention the differences between coffee beans, let's first talk about a phenomenon. After buying a coffee machine, some friends do not intend to buy a bean grinder, but directly buy espresso powder. It may be because of cost savings, or it may be that the grinders in coffee shops are better and more professional. But if you want to taste a good espresso, Qianjie recommends an Italian grinder to buy freshly roasted cooked beans. There are three reasons, one of which is that the flavor of coffee powder dissipates very quickly after grinding, which is characterized by the fact that when the coffee powder is ground to such a fine degree, the flavor will only evaporate faster. On the other hand, the specification of Italian coffee ranges from 1 pound to 1 kilogram, so it is difficult to finish drinking it in the flavor of coffee powder. It is easy to cause waste. Second, Crema as an indicator of espresso, the machine is good, 9bar pressure is stable, the oil will be good, but Crema mainly comes from carbon dioxide and oil in coffee beans, after grinding into coffee powder, it will actually accelerate the loss of carbon dioxide, so the oil will not be so rich naturally. The third is that espresso is very sensitive to grinding. Even coffee shops need to adjust the grinding degree to meet the production requirements every morning. Regardless of whether the pre-ground coffee powder is suitable for your coffee machine, even if it does, the parameters will basically change from day to day and are extremely unstable.

Some friends also asked, I have a bean grinder, which is usually used to grind beans, can it be used to grind Italian style? According to Qianjie, it is difficult for most bean grinders to be perfectly compatible with the two grinding degrees, and there is a difference between an Italian grinding plate and a hand-flushed grinding plate. Take the EK43s in the front street store, for example, even if the scale is adjusted to the finest, the ground coffee powder is still thicker than the Italian bean grinder. So, I bought all the coffee machines, and I'm not short of an Italian bean grinder. Repeatedly filling and pressing pressed powder powder needs to be flattened. I believe everyone who makes Italian style knows that this is precisely the case. Some friends pursue the ultimate flatness, pressing the powder back and forth repeatedly, "seeing that the left is thrown higher than the left, and then pressing it to the left." then the right side is tilted up again, and then pressed to the right again. As a result, the surface is flat, but the density in pressed powder is inconsistent, and the phenomenon of "perforation" (channel) is easy to appear during extraction. In fact, there is no need to be too picky about the leveling of pressed powder, as long as it is not obviously uneven, it does not have much effect on coffee extraction. And the powder is suitable, but also try to fill it at one time, if the pressure is uneven, it shows that the posture and strength point is wrong, practice the action again.

Some friends may feel that there is a little less powder after pressing the powder, so they add some powder to the powder bowl and press it again, which is also easy to appear the phenomenon of "perforation". The correct way is to find a small amount of powder, first break the pressed powder back to a fluffy state, and then add the right amount of coffee powder, and then fill it.

After putting the handle buckle on the cooking head, the extraction key has not been started for a long time. After pressing the powder, some friends find that there is no place to put the handle and buckle it on the cooking head early, then prepare the cup and electronic scale, put it in position, and then start the extraction key. The coffee extracted in this way is likely to have a bitter taste.

Because the temperature of the head is very high, after the handle is buckled up, if there is no water extraction, pressed powder will be baked at high temperature, so it is easy to extract the bitter taste. The best operation is to start the extraction key as soon as the handle is fastened.