Basic equipment of coffee flower drawing

1. Italian Professional Coffee Machine

According to the boiler brewing heating system mode to distinguish, generally divided into four types, respectively, a single boiler system, sub-boiler system, double boiler system, multi-boiler system. Four different boiler brewing heating systems will make differences in our espresso brewing, and the main reasons for the differences come from the different configuration of the boiler and the heating method of the heater.

Single boiler system: single boiler system hot water, steam and brewing head water are heated by the same heater, when using a single boiler system brewing coffee, because the use of hot water and steam directly affect the water temperature of the flushing head, and produce unstable situation, so the single boiler system, mostly in the household coffee machine or lever spring piston type espresso machine use, general commercial coffee machine no longer use this system.

Primary boiler system: The hot water, steam and water of the brewing head of the mother and child boiler system are also heated by the same heater, but the heating of the mother and child boiler is heated by heat exchange with the mother boiler. When using the mother and child boiler system to brew coffee, the outlet temperature of the flushing head will not be lowered until the outlet temperature of the flushing head is very high. The brewing method of the mother and child boiler system is the boiler system of most Italian coffee machines on the market. Therefore, the stability of the machine is within acceptable limits without heavy use of hot water.

Double boiler system: the hot water and steam of the double boiler system are heated by the same heater, and the water in the brewing head is heated by another heater. When using the double boiler system to brew coffee, the water temperature of the brewing head will not be reduced due to the use of steam and hot water. The stability of the machine is better.

Multi-boiler system: The heating method of multi-boiler system is very similar to that of dual-boiler system, except that each brewing head has its own independent heater, which can set the water temperature individually, so the espresso machine with two brewing heads has three boilers, and the espresso machine with three brewing heads has four boilers.

Each boiler system has its own characteristics and differences. When choosing an espresso machine, consider a few points.

a. Whether the ease of operation is good

b. All control buttons and knobs respond well

c. Whether the machine stability is good

d. Whether the heating speed is good

e. Whether steam outgassing is sufficient

f. Steam dryness is good

2. Steam pipe, nozzle head

Each Italian coffee machine, the use of steam pipe form and nozzle head outlet will be different, from the form of steam pipe, divided into long tube type and short tube type, and divided into thick tube type and thin tube type two, long tube type steam pipe in use, due to the length relationship, steam intensity will be weaker than short tube type, but long tube type in operation is less likely to be limited; The steam pipe of thick tube type has larger outgassing capacity and weaker strength than that of thin tube type, while the steam pipe of thin tube type has smaller outgassing capacity and stronger strength.

The air outlet mode of the nozzle head has a great relationship with the arrangement mode and position of the air outlet holes. Most of the air outlet holes are 4 holes and 5 holes. Different arrangement positions will cause different air outlet directions, so they are divided into two types: external horizontal expansion type and centralized type.

Different forms of steam pipe, the intensity of the air generated with the amount of air will be different, coupled with the different position of the air outlet hole with the number of holes, it will cause differences in the angle and way of beating milk, before using the Italian coffee machine, pay attention to what form of steam pipe is used, and then cooperate with the appropriate milk to send, so as to play dense and subtle milk bubbles.

3. Selection of bean grinder

Generally, professional bean grinders on the market use disc cutting methods to grind coffee beans, while household bean grinders are mostly blade type, using bean cutting methods to grind coffee beans, and the uniformity of coffee powder after grinding is very different, although the price of disc type bean grinders is relatively expensive, but it has a great impact on the control of brewing coffee, so it is recommended that we use disc cutting methods for grinding beans.

Professional use of disc cutting bean grinder, in the form of blades to distinguish, and divided into disc blades with conical blades two kinds, most of them are using disc blades, that is, the upper and lower two knife discs, the lower knife disc using motor rotation to drive rotation, in order to achieve the role of grinding coffee beans, to rotate the upper knife disc to adjust the upper and lower blade spacing to control the size of coffee powder. The size of the flat cutter head, the diameter of 58mm, 64mm, 75 mm, 84 mm is the most common, the larger the diameter of the cutter head is not only faster, but also more uniform grinding, and the generation of heat is smaller, more able to ensure that the aromatic substances of coffee powder will not be lost too much. In addition, it should also be noted that the distance between the upper cutter plate rotation adjustment scale should not be too large, so as not to be able to make finer coffee powder thickness adjustment. In addition, some grinding beans can be weighted in a way that causes uneven grinding of coffee beans due to vibration when grinding coffee beans, so we can choose a good professional grinding machine according to the above key points, which has a very critical impact on professional coffee quality.

4. coffee powder filler

There are many different types of coffee powder fillers on the market, but generally speaking, they are mainly divided into two types: flat type and circular arc type. As for the difference in material and weight, they vary due to different personal habits. So how to choose the flat and circular packing? Before choosing, pay attention to the Italian coffee machine brewing head filter, and filter cup shape on the filter handle, flat filter and filter cup, with flat coffee powder filler, circular arc filter and filter cup, with circular arc coffee powder filler, so that the coffee powder pressed out can be evenly sealed with the filter and filter after water absorption expansion, so that coffee powder can be evenly extracted. Otherwise, it will cause uneven density of coffee powder cake after water absorption and expansion, so that coffee will be over-extracted or under-extracted during extraction, so it is very important to choose the appropriate coffee powder filler.

5. steel cup

There are also many types of pull flower steel cup, according to the steel cup mouth type is mainly divided into, pointed mouth type with round mouth type two kinds, pointed mouth type steel cup is easier to draw a thin line circle, round mouth type is more convenient when drawing symmetrical pattern. According to the form of the steel cup mouth groove is divided into long groove type and short groove type, the longer the groove shape, the better the function of milk collection, better control when drawing patterns, and the short groove, better use when scraping milk bubbles. In addition, the grip form is also divided into connection type and separation type, the grip of the connection type steel cup is better mastered, and the separation type steel cup is better used when chilled. What kind of steel cup is useful? In fact, as long as the habit can be skilled, so more practice is the key to success or failure.

Other appliances include thermometers, stainless steel spoons, hand-pulled milk brewers, stainless steel pots, stainless steel cups, Italian coffee grinders, electric or gas stoves, toothpicks, needles, screens, etc.

quality-determining material

1. Italian coffee beans

There are many kinds of Italian coffee beans on the market. Because Italian coffee beans show rich and multi-layered taste and taste, they are all blended in a comprehensive way. Moreover, Italian coffee is also divided into southern Italian flavor and northern Italian flavor coffee. The beans of northern Italy adopt medium-light roasting mode. Due to the relationship between bean selection, the caffeine content is less, the flavor is rich, bright with a little fruit sour taste, and the aroma tends to be floral or peel fragrance; The coffee beans of southern Italy adopt deep roasting mode, which makes the caffeine higher due to the way of bean allocation. When entering, the flavor is rich, with caramel-like sweet aftertaste, and the aroma tends to be fruity or cocoa fragrance.

Why is there such a difference between North and South? Because Italy is a strip-shaped country, the climate difference between the north and the south is large, the residents in the north because of the cold climate feet, the taste of the diet is relatively light, so the roasting method of coffee beans adopts medium and light roasting; while the residents in the south because of the hot climate, so the taste of the diet is relatively heavy, naturally the roasting of coffee beans tends to be heavy roasting. In addition, because of the gap between the rich and the poor in the north and the south, the proportion of Arabica beans is relatively high when people in northern Italy choose coffee beans, because the caffeine content will be relatively small, and the content of coffee oil will be relatively small; while people in southern Italy will add Robusta beans when they match beans, so that the caffeine content will be more than the northern Italian flavor, so the content of coffee oil will be richer.

2. milk

Generally speaking, milk in the choice of whole milk is more appropriate, milk fat in more than 3% more suitable, and the taste of various brands, organization, composition slightly different, in the choice of personal preferences and coffee beans, if Italian coffee beans are selected Southern Italian flavor, then in the choice of milk can be selected milk flavor is more intense, but if you want to emphasize the flavor of coffee, it can also choose milk flavor in general. If Italian coffee beans are selected for northern Italian flavor, then when choosing milk, you can choose a medium milk flavor, so that the flavor of coffee will not be changed by milk, but if you want to emphasize the flavor of milk, you can also choose milk with rich milk, completely according to your own needs.

3. Other ingredients include cocoa powder, cinnamon powder, chocolate sauce, caramel sauce, etc.

Coffee cups and flowers

The shape of the coffee cup and the way of pulling flowers also have a great correlation, generally speaking, the cup body shape of the cup is divided into two categories, one is a high cup, one is a low cup. High cups are longer and more powerful. However, if the amount of milk foam is insufficient, when it is necessary to start drawing the flower pattern, the milk foam will not be enough, and the beautiful flower pattern cannot be drawn. On the other hand, if the amount of milk foam is very rich, the coffee flower taste presented will be very good, but the skill is also relatively improved. Because of the small capacity and shallow depth of the short cup, the action of pulling flowers should be very fast, and it will be more difficult to make advanced patterns and difficult patterns, but when the short cup is brewed, the flower pattern will be easier to present.

In addition, the shape of the bottom of the cup is also very important, roughly divided into two kinds of circular arc bottom and square bottom, the fusion uniformity of the circular arc bottom will be better than that of the square bottom cup, the reason is that the surface area of the square bottom cup bottom is larger, the height of the espresso coffee will be reduced, so it is easier to produce excessive turnover during fusion, causing the cream on the surface to be broken, and the square bottom right angle shape will also make the rolling mode of fusion not smooth, and the fusion is also easy to produce uneven conditions. As a result, the taste of drinking is uneven, and the diameter of the cup mouth will also have different effects. The larger the diameter of the cup mouth, the bigger and brighter the flower pattern will be made, but because the larger the diameter, the larger the surface area, and the thickness of the milk foam will be affected and reduced. However, if the diameter of the cup mouth is too small, the difficulty of pulling flowers will increase.

Finally, when choosing a cup, choose a cup with a better insulation effect, so as to maintain the temperature of the coffee.

The key to coffee success

Coffee--Adjustment and setting of machine equipment

1. Italian Professional Coffee Machine

A. Boiler pressure

Boiler pressure gauge: the actual unit of boiler pressure gauge is bar, that is, the unit of atmospheric pressure, generally adjusted in 1±0.2bar, some boiler pressure gauge and inlet pressure gauge, will be displayed in the same pressure gauge, respectively, for the upper and lower configuration with the left and right configuration of two, the most easily identifiable way is the boiler pressure gauge measurement scale is small, and brewing coffee pointer changes little.

Boiler pressure adjustment box: Most of the boiler pressure adjustment boxes of espresso machines are the same, only a small number of brands will use their own production parts as adjustments, or use computer board settings, so now we are aiming at the general way to do introduction. There are two adjusting screws on the boiler pressure adjusting box, one is the fixing screw and the other is the adjusting screw. When adjusting, loosen the fixing screw first, and then rotate the adjusting screw for adjustment. Most of the adjusting directions are clockwise to reduce the pressure and counterclockwise to increase the pressure. After adjusting to the set pressure value, tighten the fixing screw.

B. Brewing pressure

Brewing pressure gauge: Brewing pressure gauge display unit is also bar, generally adjusted in 9±2bar, brewing pressure gauge has not started brewing coffee, the pressure value displayed is the water pressure of the inlet pipe itself, generally around 1-2bar, after pressing the brewing switch, will display the set pressure, there is one thing to pay special attention to: When making brewing pressure setting, you need to fill the brewing handle with coffee powder. This brewing pressure setting value is correct, because the pressure when the coffee powder is added will be greater than when the coffee powder is not added, so pay special attention to this point.

Brewing pressure adjustment screw: The position of the brewing pressure screw is in the place of the water inlet pump. Most of them need to remove some parts of the shell of the espresso machine. However, some espresso machines are designed to place the brewing pressure adjustment screw in a position that is easier to adjust. When adjusting the brewing pressure adjustment screw, you need to loosen the screw thread in the rear section first, and then rotate the adjustment screw in front. Most of the adjustment directions are clockwise to reduce the pressure, counterclockwise to increase the pressure. After adjusting to the set pressure value, tighten the set screw, but there are still some espresso machines with brewing pressure adjustment screws rotating in the opposite direction.

2. commercial bean grinder

When the grinder is adjusting the thickness of coffee powder, it is only necessary to rotate the scale dial, and the direction of rotating the adjustment scale is mostly clockwise rotation, the thicker the coffee powder is, and the thinner the coffee powder is when rotating counterclockwise. The scale dial of commercial bean grinder is divided into two kinds: one kind of scale dial has fixed card bolt, when adjusting the scale, it is adjusted one by one, and the sales grid of adjusting the scale will be different due to different brands. Generally speaking, the smaller the adjustment grid, the better, so that it can be adjusted slightly. The other is no fixed card bolt, adjust the dial directly, and pay attention to just after adjusting the dial dial, to grind some coffee beans and coffee powder in the grinding machine powder groove out, so that the coffee beans ground out after the set thickness.

Top 5 brewing factors for espresso

The scientific definition of Italian concentrate is: coffee bean powder amount--6.5 ± 0.5 g; brewing water temperature--90 ± 5 ℃; brewing water pressure--9 ± 2 bar; brewing time--30 ± 5 seconds. When we brew espresso, we must use scientific definitions as a benchmark, but because there are so many factors to pay attention to when brewing a cup of espresso, there are about twenty different factors that we will not discuss here.

Brewing pressure: The higher the brewing pressure, the higher the proportion of coffee chemicals extracted, but what percentage should be extracted to be correct? There is no absolute standard brewing pressure value, but we can adjust to the correct brewing pressure setting using the scientific definition of espresso coffee as a basis.

The boiler pressure value, assuming the same atmospheric pressure value, will be due to the different volume size of each boiler and the water level setting, resulting in the boiling head water temperature, will also be different, so the correct boiling head water temperature, must be measured to know. When the boiler pressure is smaller and the temperature is lower, the extracted coffee acidity will be more obvious and the overall flavor will be weaker; when the boiler pressure is higher and the temperature is higher, the extracted coffee will be heavier and the overall flavor will be heavier. Therefore, we can use this principle as a basis for adjusting the flavor of extracted coffee.

Coffee powder thickness: Basically speaking, the three control factors of "coffee powder quantity, filling coffee powder strength and coffee powder thickness" are used in conjunction with each other to fill different coffee powder densities to adjust and control the degree of extraction of coffee. In terms of coffee powder thickness, the coarser most coffee powder particles are, the shallower the degree of extraction, the more acidic chemicals there will be, and the bitter chemicals will be less. On the contrary, the finer the coffee powder particles, the deeper the extraction, the more bitter, the less sour. However, some coffee beans will be different from the above principles because of the characteristics of their own beans. Everyone should pay attention!!!

Coffee powder: The more the amount of coffee powder, the relative coffee concentration and alcohol will increase, and assuming that under the same coffee powder volume, the coffee powder too much, the density of the coffee powder will be too dense, resulting in insufficient extraction of coffee powder; and coffee powder too little, the density of the coffee powder will be too loose, resulting in excessive extraction of coffee powder, so the right amount of coffee powder, in order to correctly extract the chemical substances in the coffee powder.

Filling coffee powder strength: filling coffee powder strength, according to the coffee powder thickness and the amount of coffee powder to determine, assuming that under the same coffee powder thickness and powder, if the filling force is too large, the density of coffee powder cake will be too dense, water extraction time will be lengthened, resulting in excessive extraction, when the filling force is too small, the density of coffee powder cake will be too loose, resulting in insufficient extraction.

The state of the coffee extract: when brewing the coffee, you must observe the state of the coffee extract to check whether the correct coffee extract is extracted in accordance with your own set way. Because the state of the extract will vary according to the way the coffee beans are mixed, the degree of roasting, the adjustment of the Italian coffee machine, and the barista's brewing skills, it is not generally said that only the reddish-brown cream coffee extract is correct. Take the light and medium roasted coffee beans with northern Italian flavor, for example, the cream on the surface is not reddish brown, so when the tissue of cream is uniform, the alcohol is thick enough, and there is no excessive or insufficient extraction color, it is the ideal state of coffee extract.

The principle and method of milk foaming

a. Why use foamed milk?

The basic principle of milk foaming is to use steam to hit the milk, so that the liquid milk into the air, using the surface tension of milk protein around to form a lot of small foam, so that the liquid milk volume expansion, into a foam-like milk bubble. In the process of foaming, lactose dissolves in milk because of the increase in temperature, and uses the role of foaming to seal lactose in milk bubbles, while the function of milk fat is to make these small foams form a stable state, so that when these milk bubbles are drunk, the fine foam will burst in the mouth, so that the taste and aromatic substances have a better magnifying effect, so that the milk produces sweet and thick taste and taste. And in the fusion with coffee, the adhesion between the molecules will be relatively strong, so that the special properties of coffee and milk are highlighted respectively, and completely fused together to complement each other.

b. Make dense and meticulous milk foam

When we make good milk foam tissue, there are many different ways, but they all include two stages: the first stage is to get rid of, that is, to put in steam to make the volume of milk foaming, and the second stage is to beat the foamed milk, which involves the foaming milk into the air by means of a whirlpool, and breaks the larger milk bubbles, breaks them into fine foams, and makes the milk molecules bond with each other. Make the foam tissue more compact.

There are many ways of foaming milk on the market, but they are roughly divided into two categories: one is the combination of milk and milk foam, and the other is to separate the stages of milk foam and milk foam. that is, first beat the milk and then beat the milk foam. The milk bubble tissue formed by these two ways is different from the taste. In the first way, the milk bubble tissue will be more delicate and soft, but the texture of the milk bubble will be thinner and less likely to produce dense and elastic milk bubble tissue. But the round shape of the flower is easier to form. The second way is to send the milk first and then the milk foam. The milk foam tissue produced in this way has a high degree of silk, which can produce QQ elastic milk foam, but it is easier to produce thicker milk foam tissue in the passing stage, and it will be more difficult to make the pattern of pull flowers, but the taste of the brewed coffee will be more dense.

Six factors affecting milk bubbles

a. Milk temperature: milk temperature is a very important factor when dispelling milk. When the storage temperature of milk increases by 2 ℃, the shelf life of milk will be reduced by half, and the higher the temperature, the more milk fat will decompose and the lower the degree of foaming. When the milk is foaming, the lower the initial temperature is, the more complete and uniform the protein denaturation is, and the higher the degree of foaming is. In addition, it should be noted that the best storage temperature of milk is about 4 ℃.

b. Milk fat: generally speaking, the higher the composition of milk fat, the denser the tissue of milk bubbles, but the proportion of milk bubbles will be less, so, if all use full-fat milk with high milk fat, the milk foam tissue may not be the best state. Excessive addition of some foamed ice milk, milk foam tissue and the amount of milk bubbles, will be more and dense taste.

c. Steam pipe form: the outgassing mode of the steam pipe is mainly divided into two types: the transverse type and the centralized type. Different forms of steam pipe, the outgassing intensity and outgassing volume will be different, coupled with the change of the position of the outlet hole and the number of holes, it will cause the difference between the angle and the way when milking. On the other hand, the expanded steam pipe should not be too close to the edge of the steel cup to avoid turbulence, while the centralized steam pipe should pay more attention to the control of the angle, otherwise it is easy not to produce good foam tissue.

d. Steam size: the greater the amount of steam, the faster the speed of milk, but relatively easy to have thicker milk bubbles, large steam way, but also more suitable for larger steel cups, too small steel cups are easy to produce turbulence phenomenon. The small amount of steam pipe, milk foaming effect is poor, but the advantage is not easy to produce thick bubbles, play for a long time, the overall control will be easier.

e. Steam dryness: the higher the dryness of the steam, the lower the water content, and the milk bubbles will be denser and less moisture, so the dryness of the steam is better.

f. The size of the steel cup shape: the size of the steel cup is related to the type of coffee drink to be brewed, the larger the cup, the bigger the steel cup. Generally speaking, the pig cappuccino uses the steel cup with 600ml capacity, while the latte coffee uses the steel cup with 1000ml capacity. Use the correct steel cup capacity to produce well-organized milk bubbles. As it is the way of making coffee flowers, the shapes of steel cups are mainly sharp-mouthed, while different sharp-beaked steel cups need to rely on their own more practice.

The fusion principle and fusion mode of coffee and milk foam

The principle of fusion: the fusion of coffee and milk is a very important step in brewing espresso. It can enhance the taste and taste of espresso to a better level, and can also fix the small errors that occur in the process of making espresso and milk foaming, and change the taste of the whole cup of coffee through fusion methods and techniques. What is the principle of integration? First of all, we use our imagination to imagine coffee, milk and milk bubbles as a molecular state, and the best way to fuse is that the whole cup of coffee is a uniform molecular combination of coffee, milk and milk bubbles. To achieve this level, we must give the binding force between molecules during fusion, and such forces must be stable and continuous. Therefore, in the fusion, milk and milk foam molecules should be poured in a quantitative way to make a uniform combination of coffee, milk and milk foam molecules, so that when we drink the whole cup of espresso, each mouthful is a uniform molecular combination of coffee, milk and milk foam, so as to give full play to the effect of each molecule and make the whole cup of coffee show the best state.

One of the ways of fusion

1. Fusion action coffee first put the steel cup close to the edge of the cup, pour into the amount of milk foam should not be too much, lest the initial impact force is too big to break up the surface cream.

two。 Then raise the steel cup and add more milk foam to increase the strength of fusion.

3. Then reduce the height of the steel cup and control the flow of milk foam to make the fusion strength uniform.

4. Then raise the steel cup to do the second fusion action.

5. Finally, lower the height of the steel cup to the edge of the cup, wait until the cup is full and quickly remove the foam.

Fusion technique: before mixing coffee and milk foam, we must scrape off the thicker milk foam from the surface of the foamed milk foam with a stainless steel spoon, and pay special attention to the gesture of holding the spoon with fingers on the back of the spoon to avoid scooping up the painstaking milk foam.

In the fusion process of coffee and milk foam, the most important skill is to maintain a certain flow of milk foam to merge with the coffee, and give the appropriate fusion strength. When we pour into the milk bubble, the steel cup must continue to move up and down to give fusion strength, but to maintain the injection of a certain amount of milk foam, the steel cup must increase the amount of milk foam when it rises, so the wrist must control the amount of milk foam poured in. When the steel cup falls, the amount of milk foam must be reduced, and the wrist must control the amount of milk foam poured in, and the foam must be poured continuously instead of intermittently in the process. Therefore, the part of the elbow should be slowly improved at a fixed speed, and this skill must be constantly practiced before it can be used skillfully. We can use the flow rate when pouring into the foam and the impact force during the fusion to change the concentration and taste of the coffee. The greater the impact force and flow rate of the fusion, the lighter the coffee concentration taste, and the smaller the impact force and flow rate of the fusion, the stronger the coffee concentration taste, so that the taste of different concentrations can be adjusted to meet the needs of different customers.

Speed and rhythm of fusion: there is also a very important factor in fusion, that is, the speed and rhythm of the fusion of coffee and milk foam. The speed of fusion will affect the taste of the coffee, while the rhythm will affect the overall performance of a cup of coffee and the pattern of flower drawing. In the fast and sometimes fast, the slow sometimes slow, in which the rhythm must have the accumulation of skilled skills and experience, and different patterns will have different rhythms.

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