Coffee basic knowledge ESPRESSO problem Checklist

one。 Observe whether the flow rate of coffee from the handle of the filter is between 25-30 seconds. If the flow rate is too fast, it may be the reason why the flow rate is too slow.

two。 Observe the shape of the CREMA that flows out of the handle of the filter to see if the Q.CREMA has too much water in a thick and smooth flow, not a smooth flow, but a possible cause of splashing off the handle.

three。 To observe whether the color of CREMA is thick ochre red or not, there is no possible reason for Krima (CREMA). CREMA is too thin or there may be holes, CREMA is too light, yellow or whiter, and CREMA is too black.

four。 Taste: many people think that ESPRESSO is always bitter, exciting and not easy to import, in fact, in addition to matching beans with such characteristics, ESPRESSO should be smooth but not bitter, some beans even with a little fruit-like acid may be the reason: too sour may be the reason: too astringent or too spicy (too exciting) may be the reason, the taste is too thin. Classified Index of reasons for ESPREEO Cooking failure

1. Uneven filling force or uneven grinding [/ color] a. Make sure your bean grinder is not a spiral blade; and the blade is still sharp b. Check whether the surface of the boiled coffee grounds is still smooth.

two。 The filling pressure is too loose or grinding is too rough. Check whether the surface of boiled coffee grounds is penetrated by water to make a large hole b. If the above situation, try to increase the force of the filling pressure; if not, fine the scale of the bean grinder by one frame

3. Packing is too tight or grinding is too fine. Without changing the filling force, fine the scale of the bean grinder by one frame.

4. Flank hit too hard or more than once a. Check whether the gap around the coffee grounds exceeds the 1mm, or knock the coffee grounds into the knock box without effort. In the case of the above, reduce the side strike force during the next filling and hit only once.

5. The amount of powder is too little. Check whether the coffee grounds are below the safety line in the powder bowl, and add more coffee powder next time.

6. The proportion of cooking exceeding the amount of powder a. The extraction should be stopped before the CREMA begins to fade or whiten. Do not insist on cooking until 30cc.

7. The pressure is not enough. Only machines and mocha pots with steam as a source of pressure have such problems.

8. The water temperature is too low a. Preheat pipes and components before cooking. The household machine cooks as soon as the lamp goes out.

9. The water temperature is too high a. Remove the water in the front section before turning the handle. If you use the steam engine, please omit the heat engine step.

10. The pot scale leads to the blockage of the hot water pipe. Use a water softener or water purifier, do not use tap water directly; clean the line with diluted vinegar or lemon juice

11. The coffee grounds from the previous brewing were left on the machine [/ color] a. Be sure to wash the head after each brewing and clean thoroughly after brewing coffee every day.

twelve。 The beans are not fresh. Make sure the beans are used within two weeks after baking and are ground before cooking.

13. Beans are not enough to beat their breath. Please use beans 8-24 hours after baking.

14. The baking is too deep. The next time you bake or buy, pay attention to choosing lightly roasted beans.

15. The baking is too shallow. The next time you bake or buy, pay attention to choosing beans that are deeply baked.

16. Synthesize the characteristics of each component of beans a. According to the characteristics of all kinds of beans, adjust the formula to find the right flavor b. When buying, change the coffee bean brand or flavor series