Basic knowledge of making Coffee Why to use a Coffee Powder Press
If you do not use a coffee press to compact and flatten the coffee (to make the coffee powder density in the powder bowl as uniform as possible), the essence of the coffee will not be extracted, or some parts will be over-extracted.
We all know that when using an espresso machine, the brewed hot water has a pressure of about 9 atmospheres (of course, this is not a fixed value, there are also 12 atmospheres or higher), the pressure is very high, and when the water penetrates the coffee cake, the water is inert. What is inert is that water will penetrate through the weakest part of the coffee cake, not through the thickest part. Therefore, if you do not use a coffee press to compact and flatten the coffee (to make the coffee powder density in the powder bowl as uniform as possible), the essence of the coffee will not be extracted, or some parts will be over-extracted.
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Food and gourmet English vocabulary Daquan coffee terminology
Flavor [flavor] Acidity [acidity] Body [alcohol] Aroma [smell] Bitter [bitter] Bland [light] Briny [salty] Earthy [earthy aroma] Exotic [unique] Mellow [aromatic alcohol] Mild [mild] Soft [acidity] Spicy [spice] Strong [strong] Sweet [sweet] Wil
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SCAA's coffee flavor round Coffee Taster's Flavor Wheel
SCAA's Coffee Flavor Wheel (Coffee Tasters Flavor Wheel) (which can be purchased from SCAA) is no stranger to you. You can see it on the walls of some coffee companies, training schools, and related institutions.
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