Chapter 6 of ESPRESSO COFFEE pump pressure
(Ⅵ)
Chapter VI pump pressure
The most mysterious thing about brewing coffee is that the roasted beans not only contain fragrant flavor, but also contain other substances that taste bad. At the beginning of this century, the Italians found the correct conclusion:
By pressurizing the water, the two kinds of substances can be separated more effectively.
The oil is emulsified and extracted under pressure to form a reddish-brown foam-like crema. The delicious substances contained in crema are refreshing. So what is the best pressure? It is generally believed that the pressure of cooking espresso should be between 8.2 and 9 atmospheres. I set it at 8.2 atmospheric pressure myself.
Stabilizing pump pressure
The water pressure in our shop is very unstable, high in the morning and low in the afternoon. Sometimes there will be sudden changes, and even the dishwasher at the back will affect the espresso at the front bar when it comes to water.
Once the inlet pressure changes, so does the rotary pump of espresso. In order to solve this problem, we have installed a 3-gallon stainless steel storage tank in front of the inlet of the espresso machine, and equipped with automatic water intake device (including float switch, solenoid valve, adapter), the pressure of the inlet can be maintained at 1 atmospheric pressure.
Potential trouble
These newly added pipeline fittings should be careful not to seep air. The pump inlet cannot be pumped empty without water. Otherwise, the espresso machine pump, which was originally used to pump water, will draw air and cannot move, and the pressure will not come up.
Selected from: ESPRESSO COFFEE: Professional Techniques 1996
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The temperature of the water brewed in Chapter 7 of "ESPRESSO COFFEE" is an important element of good coffee.
(Ⅶ) Chapter 7 brewing water temperature-the elements of good coffee water temperature control is good or bad, absolutely affect whether a cup of coffee can preserve the delicious substances in the beans. The better your coffee is made, the more intractable the ultimate problem of water temperature becomes. The water temperature seriously affects the quality of coffee, but it is difficult to control. The temperature of the water is not good, because the temperature of the boiling water in the espresso machine is higher than that of the machine.
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Chapter 5 Commercial espresso machine
Chapter 5 Commercial espresso machines From whom to buy machines? At my business seminars, there are always a lot of people who ask, which espresso machine is best? I often say this perfunctorily: the machine that can move is best. At first it sounds like crap, but after you hear my honest and in-depth analysis, you'll know that movement is a prerequisite. Want to open a shop
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