Common espresso brewing equipment

The so-called Italian espresso coffee, that is, we often say Espresso, in recent years is quite popular in Taiwan, in fact, the real popularity is not all Espresso, but by Espresso derived from all kinds of coffee, and Espresso refers to coffee beans, but also coffee roasting method, here can be interpreted as coffee brewing method, is the use of high-pressure way to let hot water quickly through the coffee powder, in a short period of time to extract the essence of a method.

The machines used to make italian coffee range from the early pumps, operated entirely manually, to the simple mocha pot, to the many semi-automatic and fully automatic machines that have emerged thanks to technology.

moka pot

In the general family, the more economical choice is the mocha pot, and it is quite personalized and beautiful shape does not occupy space, but also very popular point, the early materials are mostly aluminum products, now more to the human body is harmless stainless steel plastic material.

Step 1, choose Espresso dedicated coffee beans, need to be finer than American coffee grinding, but not to the extent of powder, still granular, if the grinding is too fine, coffee powder will penetrate the metal filter, leaving residue, and cause excessive extraction and too bitter, too astringent, if the grinding is too coarse, hot water too fast through the coffee and cause insufficient extraction taste.

Step 2: Put the right amount of hot water into the bottom of the mocha pot (usually the amount of boiled Espresso will not exceed 60).

Step 3, put the coffee powder into the middle of the mocha pot, funnel-like container, the amount of each cup is about 8 or 9g, spread the coffee powder flat, squeeze slightly, but do not press too tightly, and then put it into the pot.

Step 4. Tie the upper seat and the lower seat of the mocha pot completely to ensure that the water does not seep out from the middle when boiling, and then heat the mocha pot from the bottom, you can hold it by hand or put it on a special shelf, and heat it with an alcohol lamp or gas stove at the bottom until the water flows to the upper seat after boiling.

This is quite suitable for personal use, but its disadvantage is that it is easy to have residue, but now you can buy a special round filter paper on the market, you can put this filter paper in the middle of the coffee powder and the filter to improve this situation, there is also a point that in fact it produces pressure is not enough, so the coffee made is actually not called Espresso.

Semi-automatic Italian coffee maker

The so-called semi-automatic means that the filling of coffee powder must be manually operated, and other parts are controlled by the machine. In fact, this is also a key point of the whole Italian coffee. In terms of semi-automatic coffee machines, we can divide them into two types: household appliances and business use:

Italian coffee maker

Now there are many home appliance manufacturers have launched a home-style Italian coffee machine, the price from a few thousand yuan to tens of thousands of yuan.

Italian coffee maker for business

Belong to the larger machine, the price from hundreds of thousands to hundreds of thousands, the difference between the two is whether the pressure provided by the machine is enough, the standard pressure is nine mbar atmospheric pressure, small home appliances although the machine is constantly improving, but subject to cost, so it is still questionable the pressure generated.

First, choose espresso coffee beans and grind them into a finer powder.

Point 2, the weight of each cup is about 8 or 9g, evenly put into the brewer, press the coffee powder with a pressure machine, rotate slightly about 1/4 turn at the same time, apply force as evenly as possible, and use the pressure machine to clean the edge of the brewer, knock down the powder attached to the edge, and then fill the pressure until the coffee powder is flat.

A cup of Italian espresso success or failure, the final key is whether to be able to evenly and properly fill the coffee powder, as in the previous mocha pot, the pressure is too solid, resulting in hot water is not easy to pass through, extraction time is too long and coffee is too bitter, the pressure is loose, hot water will directly penetrate the coffee, and cause insufficient extraction, in addition, this is also one of the keys to the emergence of crema, so the operator's technical experience has become the biggest variable.

The so-called "crema" Crema refers to the golden foam on top of the Italian coffee Espresso (note: not the cappuccino or latte), we often use it as a criterion to judge whether the Italian coffee is fresh and successful.

Point three, tied on the brewer, press the switch, you can judge from the speed of coffee flow out, before the filling of coffee powder is standard, if it is slowly dripping down, then it means that you fill too tight, if it is very fast, it is too loose.

Fully automatic Italian coffee maker

Fully automatic refers to water supply, water temperature, water volume, water pressure, coffee dosage, coffee grinding bean thickness, coffee powder filling, brewing, pouring coffee grounds, all controlled automatically by the computer, as long as the computer settings are completed, the button can be operated, does not involve any technical problems, the current small machine is about 80,000 yuan, and large business machines range from 30,000 to 50,000. The biggest difference is in the speed at which coffee is served during continuous use.