The basic knowledge of the use of Italian Coffee Machine

The espresso machine is not difficult to operate, but it is not so easy to make delicious coffee.

The coffee from the Italian coffee machine is rich in glycol, but relatively speaking, the practice is more complicated. Generally speaking, after professional training, we can extract fragrant Espresso with a considerable level. If you have your own espresso machine, practice it yourself.

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. It is recommended to buy coffee beans. Because freshly ground beans are much better than coffee powder. And the coffee powder must be sealed after opening the package, and the shelf life is one week in theory.

If it is a fully automatic coffee machine, usually a cup of concentrated 7-9 grams of powder, extract 30 ml of Espresso coffee.

As for the semi-automatic coffee machine, it is generally equipped with a bean grinder, and the size of the coffee powder is inversely proportional to the extraction time, that is to say, the thicker the coffee powder, the shorter the extraction time. Put the coffee powder into the handle and wipe flat. In theory, the powder is compacted with a force of 30 pounds. It is then installed on a coffee machine for extraction. For the next milk bubble stomata, there are many technical essentials and a lot of variables. It is suggested here that if you want to try to make cappuccino, latte, mocha and other coffee, buy a thermometer. Because when making milk foam, the principle is that the coffee machine uses the pressure and temperature of the boiler to heat the water at high temperature into high-pressure steam (pay attention to safety). The process of bubbling is to pump water vapor into the milk. And this process is bound to heat up the milk. When the temperature of the milk itself exceeds 90 degrees, the nutrients have almost disappeared. Due to the limitation of temperature, milking is an important test to test the skills of a barista.

When milking for the first time, except for safety and temperature, you can explore by yourself in the future practice. What I want to say here is that even the worst baristas still have a chance to remedy the poor quality of the milk bubbles. All the big bubbles in the upper part of the milk tank are scooped out with spoons, and the lower ones are relatively more delicate. It should be noted here that the milk bubbles that are scooped out, that is, the bubbles that have not been used, do not hit the foam again after cooling. It is also mainly concerned with the issue of nutritional value.

If there is no steam when milking is just a problem of water, there are two possibilities. First, there are hot nozzles and steam bars on the semi-automatic coffee machine. That is, one out of hot water, one beat milk foam. The hot tub is usually used to warm the cup when the barista makes coffee. That is, when preparing, first fill the coffee cup with hot water cup. Let's see if it's in the wrong place. Secondly, some coffee machines have automatic cleaning devices, and there will be a process of washing after making coffee. Check to see if the coffee machine is flushing. If it is not used in the wrong place, it is not due to cleaning problems. I think it's the boiler. It usually takes some time to prepare after the coffee machine is started.

It is best to use Nestl é milk, not skim. The temperature before hitting is best controlled at 5 degrees (freezer), that is to say, the cooler the better if the milk is not frozen. The process of milking should not exceed 20 seconds, and the best temperature of the milk cannon should be 66-71 degrees. The process of milking is very important. Insert the steam pipe into the lower part of the milk tank in the first five seconds, and then slowly move the milk tank down according to the effect of foam formation. This requires experience and skill.