Determination method of Italian Coffee Oil flow rate
The flow rate of espresso directly determines the mouth and stomach of ESPRESSO, too fast flow rate will make the essence of coffee has not yet melted into the water, but the water has passed through the coffee powder, resulting in coffee tasteless; too slow flow rate will make coffee essence and dregs all into the water, resulting in coffee has a more scorched taste or exciting bitter taste. For beginners, the control of flow velocity is a quantitative yardstick, generally we take 22 seconds to 28 seconds as the best value. The more advanced ones will judge the flow rate by the shape of the water flow during the coffee extraction. Foreign baristas like to use the mouse tail to describe the flow rate of coffee. The higher level is to determine the flow rate of the coffee according to the taste. If the flow rate is faster, the taste will be single but more refreshing, and the sour taste will be heavier; if the flow rate is slow, the mellow degree will be promoted, and the more complex but not good miscellaneous taste will be released at the same time. The bitterness will be a little more bitter. The speed of the flow rate is a dynamic process, no barista or any kind of coffee equipment can ensure the consistency of the coffee flow rate, and even the weather and humidity will affect the speed of the coffee flow. So baristas must know how to control the flow rate easily rather than being controlled by it.
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Mocha brewing is very different from other brewing methods
1. Light: 1. Coffee powder ground to medium thickness 2. Add cold water to the lower pot water level distance pressure relief valve about 0.2~0.5MM 3. Put the lower pot on the gas pan and heat it to a small bubble. The bottom of the pot rises to the surface of the water. Do not let it boil 7. Heat it over low heat until you see a little steam coming out of the outlet. Change to medium heat until there is coffee flowing out 4. Expect coffee to flow out during the process
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The determination method of Italian Coffee Oil thickness
The thickness of ESPRESSO grease is a very complicated problem, which is much more complicated than the color of grease. The thickness of grease is crucial to the construction of a real cappuccino and the popular coffee flower, so rich and lasting grease can be said to be the main logo of high-quality ESPRESSO. ESPRESSO's grease is not really a layer of oil floating in the coffee.
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