How to use the espresso machine! Precautions for espresso extraction! What should I pay attention to when extracting espresso?

From the beginning of grinding the beans to the end of the extraction, a cup of espresso takes less than 60 seconds to make. It seems that the production of a delicious cup of coffee is not a complex operation. But as Qianjie often says, although it looks simple, there are actually a lot of details to pay attention to.

As the saying goes: details determine success or failure! This sentence is reflected incisively and vividly in the extraction of espresso. Even if we find the best formula for extracting super-delicious espresso in the morning, if some details are ignored in the production process, then even if we apply this formula for extraction, the resulting espresso is also very bad. So today, Qianjie is going to take an inventory of the details that will affect coffee extraction in the process of making espresso! In order to continuously extract delicious espresso, we'd better pay attention to it in the process of making it.

First of all, before grinding coffee, we must check the coffee surplus in the bean grinder, because this will affect the fineness of the ground coffee powder! For example, when the coffee beans in the warehouse are less than 1/4 of the capacity of the warehouse, the quality of the ground coffee powder will be reduced.

Because if the coffee bean is not pressed by weight when it is ground, it will bounce up because it is squeezed during the grinding process, resulting in a poor uniformity of the ground coffee powder. This will make the extracted espresso deviate from the set parameters, the time will be shortened, and the coffee is prone to insufficient extraction. Therefore, if we want to produce coffee stably, it is necessary to check the amount of beans in the warehouse before grinding the coffee beans. Generally, the amount of beans accounts for more than half of the soybean warehouse. (if you don't want to load too many coffee beans, you can use other weights instead of applying pressure.)

Second, cleaning powder bowls as many people use powder bowls instead of powder receivers, so the cleaning of powder bowls will be the second detail that needs to be paid attention to (using the powder receiver is the third). Because even if we rinse the powder bowl in time after the coffee is extracted, there may still be a small amount of coffee residue stuck in the gap; at the same time, if our washing interval is not long, there will be a small amount of water in the powder bowl, which will also affect the stability of the extraction.

If it is not removed, the presence of water will force some of the coffee powder to be pre-moistened before extraction. Well, when we fill it into pressed powder, the infiltrated part of the coffee powder will directly form a channel, and then affect the extraction; and the existence of coffee grounds will not have that great impact, but it is still possible to have an impact. So before filling the coffee powder, we'd better wipe and clean the powder bowl.

Observe the coffee powder when the above two things are finished, we can start grinding the coffee powder. However, we also have objects to observe in the process of grinding. One is the powder state, and the other is the coffee powder itself. The main observation of the pulverization state is whether the coffee powder is ground out in a large area as shown on the left below, or concentrated in a small area as shown on the right.

Under normal circumstances, the pulverizing state of the bean grinder is concentrated in a small area as shown on the right. And if we find that the state of the powder is as extensive as the picture on the left, it is very likely that some coffee powder has caused a blockage at the powder outlet because of static electricity. Blockage will affect the quality of the coffee powder we get, which in turn deviates the extraction, so we need to observe to determine whether we need to dredge the bean grinder. (for more information, please refer to → "how to block the powder in the bean grinder?" ")

Then another observation point is relatively simple, that is, to see if the ground coffee powder is agglomerated due to the presence of static electricity. If so, we'd better use something like cloth powder injection or other needles to break up, so as to reduce the channel effect.

Fourth, the filling pressure is followed by the coffee powder cloth powder, filling and pressing link. These two are often mentioned in the front street, because whether the distribution of powder and filling pressure is uniform or not will directly determine the stability of coffee extraction.

If we can not achieve uniform distribution of powder, uniform pressure, then pressed powder coffee powder will be unevenly distributed, high and low inequality will promote the formation of channel effect. And this point can not be summed up simply in a few words, so friends can move to these two articles to understand → "how to correctly distribute powder, press powder" and "how much force does it take to fill coffee powder? ". In short, the two steps of cloth powder and packing are very important for the extraction of espresso, so it is worth paying attention to.

5. Some time before pre-release, Qianjie has just shared the importance of "pre-releasing water before concentrated extraction". Before we put the handle card on the boiling head, we need to open the water valve and empty the hot water.

The purpose is very simple, which is to remove the residue on the water distribution network again, and at the same time to make the temperature of hot water used for extraction more stable.

Avoid bumping so that after we have made all the preparations, we can begin to extract. There is also a detail to pay attention to before extraction, that is, try not to cause bumps on the handle. Many novice friends are not familiar with the structure of the coffee machine, so every time they boil their head on the handle card, they knock on the handle because they do not aim at the card position.

The force generated by the collision will make pressed powder crack in varying degrees according to its size. For example, when the collision force is small, the cracks are mainly born between pressed powder and the powder bowl, where the two used to be closely connected are separated by the collision, and then these cracks become the main flow area of hot water, which is a huge channel; and when the collision is more severe, pressed powder has a chance to crack directly, in the same way, this will also have a serious impact on the extraction.

So if the novice is not familiar with the card position, Qianjie will recommend to find out the position in advance, and then extract the espresso, otherwise stumbling will easily affect the taste of the coffee.

7. Without extraction for a long time, some friends did not extract immediately after sticking the handle to the cooking head, but gave priority to other things. Then this kind of practice will easily lead to two problems in the concentration of the extraction. the first is that it has an obvious bitter taste, and that the flavor is not so full.

Because the water distribution network in the head is always kept at high temperature, if pressed powder comes into contact with it for a long time without extraction, it will continue to receive high temperature, which will lead to accelerated loss of flavor substances. If we fill a large amount of powder at this time, so that the coffee powder can directly contact the water diversion network, then there is a chance that pressed powder will be charred, thus making the extract concentrate have an obvious bitter taste. Therefore, Qianjie suggests that it is best to carry out extraction immediately after the handle is fastened to the boiling head, so as not to feel a lot of bad experience.

Clean in time when we have finished the extraction of espresso, remember to empty the hot water again to clean the water distribution network. In order to prevent the residue absorbed by the water distribution network from being scorched, causing the next extracted coffee to "infect" the obvious bitter taste.

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