An introduction to the appreciation and production of Italian Coffee

This is the machine I use. It doesn't shut down for 24 hours. It takes half an hour to warm up every morning. The quality of espresso actually depends on the machine-the quality of coffee beans-the thickness of coffee powder-water In other conditions are not easy to change, the study of the thickness of coffee powder is particularly important. The weight of a coffee powder is 7 grams, which can be held by hand. Put it in the handle and press it flat. Below is a double coffee. How much of each serving of coffee is set by the machine, the standard is 1oz--30ml. This is a standard amount of espresso. The white line is 1 ounce 30ml. To make a good espresso requires patience to adjust the machine, especially the grinder. Coffee comes out too fast means the powder is too coarse or too small; coffee comes out too slowly, drips out and vice versa. A cup of coffee should be limited to 25+-3 seconds. I blocked 2 holes in the foam steam nozzle and left 4 holes working. The reason for this is to reduce the amount of steam, increase the time to play foam, can play better foam Please feel the temperature with your hands with less than half a pot of cold milk so that the nozzle immersed in milk 2-3 mm, contact point not in the middle, and then start as the milk slowly becomes hot, it will slowly "swell" up, we have to pull up the nozzle or pull down the milk jug from time to time, so that the nozzle and the surface of the milk always remain immersed in 2-3 mm contact. When the milk rises to 8-9 minutes full, stop moving and let it churn under the steam. Remember: the timing of stopping depends on the temperature of the milk, not how much foam it has. That is to say: no matter how much foam or less, the temperature is enough! Stop! Don't use your foam right away because it's still "bubbly" wait 20 seconds and use that time to make an espresso. After 20 seconds you'll see some foam floating on the surface, scrape it off and put it in another pot. Of course, beginners may have to scrape off half a pot to get real foam. Just practice more