Commercial semi-automatic espresso machine operating course

Commercial semi-automatic espresso machines come from a variety of brands, but the methods are more or less the same, but how to extract a good cup of Espresso does require long-term study, training and a lot of experience.

In the operation teaching of commercial semi-automatic espresso machine in the coffee professional class of Brista Coffee West Point College, the teacher gave clear indicators and methods on how to correctly use coffee to make espresso and how to master the quality of coffee. Through repeated training and constantly strengthening the operation, the students have been able to make a good espresso very skillfully. Let's take a look at how to use the espresso machine correctly: how to get the right ground coffee powder. How to distinguish the quality of coffee beans; how to test the coffee machine; how to make coffee skillfully and quickly through training.

Classification of Italian coffee machines:

I. Classification by use

1. Commercial coffee machine: electronically controlled fully automatic operation; manual semi-automatic operation

2. Home / office coffee machine: automatic coffee machine; electric steam coffee machine

Operation method and process of Italian coffee machine

The first step: coffee machine, bean grinder, coffee beans, coffee cup, coffee grounds bucket, filler.

Step 2: warm cup, hot water is available (not recommended), warm cup holder can be used.

Step 3: remove the handle and clean it.

The fourth step: grinding, plucking powder, falling powder. And gently tap the handle to eliminate the gap.

Step 5: fall powder in the shape of a hill.

Step 6: fill the fingers to get the same amount of powder, do not press, do not press.

Step 7: use the filler to fill the pressure, which is divided into: light pressure, heavy pressure.

Step 8: fill and press into a complete pressed powder and clean the handle.

Step 9: open the extraction button and rinse the bubble head.

Step 10: lock the handle, open the extraction key, time and observe the flow rate.

Step 11: a perfect Espresso is made.

Source: Chongqing Brista Coffee West Point College