Usage of coffee machine usage of Italian coffee machine

When it comes to Italian coffee, I have to mention Espresso, as the main tool for extracting Espresso, Italian coffee machine is essential equipment, Italian coffee machine extraction coffee is rich and mellow, but relative to ordinary coffee friends, the use of Italian coffee machine is too complex, it is difficult to extract high-quality Espresso without professional training, today the editor will talk about the simple use of Italian coffee machine.

Italian semi-automatic coffee machine

There are two types of espresso machines: fully automatic and semi-automatic. Semi-automatic is equipped with a handle, the handle is divided into single cup handle and double cup handle. That is, one and two Espresso. On the other hand, there are bean silos and powder silos on the side or rear of the coffee machine. Relatively speaking, the Italian semi-automatic coffee machine is mostly used in coffee shops, operated by professional baristas, while the full-automatic coffee machine is suitable for families and companies, and the operation is simple.

Usage of Italian coffee machine: typical Espresso extraction:

Coffee powder: 7g

Water temperature: 90.5 °C: 92 °C

Water pressure: 9 Pa

Powder pressing strength: 11.34 kg

Extraction time: 25-30 seconds

Cup size: 25-30 ml

How to use the Italian coffee maker:

1. Put the coffee powder into the coffee filter bowl, usually a spoon is a cup of coffee.

2. Knock the coffee filter bowl to make the coffee powder evenly distributed.

3. Press the coffee powder in the bowl with a press bar. When pressing the coffee powder, pay attention to keep the surface level of the coffee powder, and the strength is uniform.

4. Knock down the coffee powder on the edge of the pressed coffee powder and clean up the coffee powder around the filter bowl.

Lock the filter bowl, press the switch, and the steam begins to pass through the coffee powder.

Tips for espresso extraction:

The thickness of coffee powder and the power of pressing powder are very important, if the coffee powder is fine, the pressing power is strong, the water is not easy to pass through the coffee powder, it will cause excessive extraction, the coffee flows out slowly, and it is mixed with coffee powder, which makes it bitter and astringent; on the other hand, when the coffee powder is thicker, the pressing power is small, and the water flowing through the coffee powder too quickly will cause uneven extraction, lighter coffee taste, sour taste and light taste. In order to extract a cup of high-quality espresso, it takes a lot of practice, from coffee bean grinding to pressing powder, water temperature, pressure, and so on. Grinding needs to see the dry humidity of the air, the freshness of the beans, the degree of baking, and according to different conditions need to adjust the fineness of the bean grinder at any time, that is, the size of the gap between the grinding plates to get the fineness of the coffee powder. Then, the strength of the powder, the angle of the powder and the temperature of the filter bowl should be taken into account.