Espresso Checklist for brewing problems common sense of espresso

Making a qualified cup of Espresso is the key to making Italian coffee. Now many friends buy their own coffee machines to learn how to make Italian coffee. However, it is not very clear what causes the cooking failure in the production process. On this issue, Xu made the following checklist based on some information at hand and Xu's own personal experience, hoping to be helpful to the majority of coffee lovers.

This table lists all kinds of problems and causes that may occur in the process of Espresso cooking. Please check and recook according to the reasons found.

Question:

Brewing time problem: the brewing time of a normal cup of (25-30ml) Espresso coffee is 25ml / 30s.

Q: the flow rate is too fast. Possible reasons (2) (4) (5)

Q: the flow rate is too slow. Possible reasons (3) (10)

Crema problem: under normal circumstances, Klima is thick and smooth, and the color of Klima is Chu Red.

Q: Klima contains too much water and doesn't flow smoothly, but splashes into the coffee cup. Possible causes (12)

Q: there is no Cleima. Possible reasons (7) (12)

Q: Klima is too rare or has holes. Possible reasons: (1) (2) (4) (5) (6) (12)

Q: Klima is too light, blond or white. Possible reasons (1) (4) (6) (8) (11) (12)

Q: Klima is too dark, dark red or black. Possible reasons (3) (9)

Taste problem: under normal circumstances, Espresso coffee is not bitter and irritating. A real Espresso should have a thick texture, layered aroma and moderate sour and bitter taste.

Q: too bitter. Possible reasons (3) (9) (14) (16)

Q: too sour. Possible reasons (8) (15) (16)

Q: too astringent or excitant. Possible reasons (1) (4) (6) (8) (11)

Q: the taste is too thin. Possible reasons (2) (4) (5) (11) (12) (13) (16)

Reason:

1. Uneven filling force or uneven grinding (check whether the surface of coffee powder in the brewed handle is smooth and smooth. Do not use the home blade bean grinder. Check whether the grinding head of the bean grinder needs to be replaced)

2. the filling pressure is too loose or grinding is too rough (check whether the coffee powder in the handle has collapsed, and re-fill it if there is any collapse. If there is no collapse, the grinding of the bean grinder must be fine until the cooking time meets the requirements.)

3, the filling pressure is too tight or grinding too fine (reduce the filling pressure strength. Or without changing the filling pressure, the bean grinder will be thickened until it meets the requirements of cooking time.)

4. Knock too hard or hit too many times (check whether the edge of the coffee powder in the handle has collapsed. Don't hit the handle too hard, or hit it many times.)

5. Use too little coffee powder (fill the handle with coffee powder, and do not use double handles to brew a single cup of coffee.)

6. Too much cooking dose (please stop cooking before Klima turns white. You don't have to cook until 30ml. Check the amount of water produced by the coffee machine.)

7. Insufficient machine pressure (please use a pressure gauge to test the cooking pressure, confirm the problem and contact the coffee maker after sale)

8. The effluent water temperature is too low (please use a thermometer to measure the effluent water temperature. If the temperature is below 90 degrees, the pressure of the external boiler should be increased until the effluent water temperature reaches 93 degrees.)

9. The water temperature of the effluent is too high (release part of the water before installing the handle. Or adjust the external boiler pressure to lower the effluent temperature.)

10. Scale in the boiler leads to blockage (please add a water purifier and softener in front of the coffee machine, or use pure water directly. Use a non-porous filter and detergent to hedge the head for recoil every day. Please contact after-sale for boiler scaling)

Leftover coffee grounds in the head (please clean the head after each brew. After brewing the last cup of coffee every day, please use bleach to thoroughly clean the handle and the water distribution net.

12. Coffee beans are not fresh (make sure that coffee beans are roasted within 2 weeks and ground before brewing. If the coffee powder in the bean grinder is stored for more than 5 minutes, please do not use it to make coffee. Please use imported packaged coffee beans within 3 months after leaving the factory. Do not buy and use coffee powder.)

13. Insufficient exhaust of coffee beans (freshly roasted coffee beans, please leave them for 24 hours before brewing.)

14. Coffee beans are overroasted (please use lightly roasted coffee beans, or change the coffee bean brand.)

15. Coffee beans are lightly roasted (please use deep-roasted coffee beans, or change the coffee bean brand.)

16. There is a problem with the blending composition of coffee beans (please adjust the blending ratio of coffee beans, or change the coffee bean brand.)