Italian Coffee Machine Coffee making process sharing Coffee pressing course

In fact, as a coffee rookie, pressing powder is the most difficult step in my coffee study. I prefer milk foam to pressing powder. Unfortunately, the quality of a cup of espresso is largely determined by pressing powder. So we can't skip this coffee powder step, so this coffee powder tutorial is written for friends who are worried about how to powder. I hope it will be helpful to you.

First send a picture of the handle after pressing the coffee powder:

First of all, let me introduce the steps of pressing coffee powder:

1. Put the clean handle on the bean grinder and knock the powder (let the bean grinder grind the powder directly into the handle).

2. When you see the coffee powder in the handle become a hill, scrape the excess coffee powder back into the bean grinder with your fingers or the lid of the grinder, and gently smooth it out. There is no need for force here.

3. Gently press the coffee powder in the handle with a powder hammer.

4. Gently tap the perimeter of the handle with the other end of the powder hammer to knock the excess coffee powder glued to the wall of the handle into the handle.

5. Increase the pressure and press down with a coffee powder hammer. Note here that the hand should be pressed vertically at 90 degrees. Different proportions of coffee beans and different brands of coffee machines use different powder strength.

6. rotate under light pressure without exertion, smooth the surface of the coffee powder in the handle trough and lift it, and wipe off the remaining coffee powder around the handle with your hand.

7. Coffee is pressed and powdered.

With regard to coffee pressing, Wang Yan needs to emphasize a few points:

1. Coffee powder is fine, so the pressure should not be too high, otherwise it will cause uneven coffee extraction.

2. If the coffee powder is thicker, we should press it more tightly, otherwise it will cause excessive coffee extraction.

3. In the process of pressing powder, we must pay attention to the flatness of the powder, otherwise it will cause the phenomenon of uneven extraction.

4. In the course of practice, if you are not sure that the espresso taste is not good because of the powder pressing, then you can break the extracted coffee cake and compare the color of the coffee cake. if the color is uniform, you can basically rule out the powder pressing.