Coffee basics: why use a coffee powder press
We all know that when using an espresso machine, the hot water is brewed at about 9 atmospheres (of course, this is not a fixed value, there are 12 atmospheres or more), and the pressure is very high when the water penetrates the coffee cake. the water is inert. What is inertia, that is, water will penetrate through the weakest part of the coffee cake, not from the thickest place. Therefore, if you do not use a coffee powder press to compact and flatten the coffee (to make the density of the coffee powder in the powder bowl as uniform as possible), the essence of the coffee will not be extracted, or some parts will be overextracted.
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The definition of SammyLin "encircling method" in Italian flower drawing
SammyLin definition of "encirclement method": this method, invented by Chinese barista SammyLin, was formed in 2003. It is a kind of coffee flower drawing art which is completely different from the traditional method and is often used in Cappuccino production. First extract an Espresso, then use a spoon to circle the foam along the wall of the cup to half full, push the coffee oil in the cup to form a color block, and then fill it with milk. According to the different color blocks
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SCAA's coffee flavor round Coffee Taster's Flavor Wheel
SCAA's Coffee Flavor Wheel (Coffee Tasters Flavor Wheel) (which can be purchased from SCAA) is no stranger to you. You can see it on the walls of some coffee companies, training schools, and related institutions.
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