Italian Coffee you don't know (4)

The gold content of the gold rule

The golden rule: the time it takes to make a cup of "standard Italian coffee" (25-30ml), that is, from the first drop of coffee to turning off the switch, should be 25-30 seconds.

Since it is called the golden rule, whether it is its importance, or its function and correctness, it should be as justifiable as gold. But is this "golden rule" really that valuable? In other words, does this "golden rule" really have that high gold content?

First of all, let's examine its correctness.

If this is the condition for making a cup of high-quality coffee, can it guarantee the quality of the coffee? Experienced people basically know that if only this condition is met, it is difficult to guarantee the quality of coffee. Even the basic coffee oil foam is hard to guarantee. So this is not a complete condition, and it must be combined with other conditions for this rule to be meaningful. Without the cooperation of other conditions, this rule can be said to be meaningless.

Secondly, let's see what it means.

After the conditions such as grinding thickness, water temperature, water pressure and so on are determined, the amount of coffee powder directly affects the quenching result. Under this condition, whether the quenching is appropriate or not has nothing to do with the flow rate. If there are no conditions to change the working state of the machine, you don't have to care about the flow rate at all; just find the best quenching state.

Of course, the best quenching result in this state is not necessarily the best state that this coffee bean can achieve. If it is necessary to improve the taste and quality of coffee, further efforts should be made to adjust the working condition of the machine. In this process, the "Golden Rule" can serve as a reference for your adjustment to a certain extent. This is the gold content of the "Golden Rule", that is, the function and significance of its existence.

China Coffee Trading Network: www.gafei.com