Espresso espresso coffee brewing method

Remove the brewing handle from the brewing head of the coffee machine, put it on the electronic scale, and remove the skin weight.

Press the running coffee switch and wash the head with hot water.

Fill the coffee powder and put the coffee into the strainer at the front of the handle. The quantity of the two cups is 18-21g. The uniformity of coffee powder will affect the final flavor, so there is a good chance of grinding beans, adjust the thickness properly when grinding.

Scrape the coffee powder off the top with your fingers and fall from left to right.

With your left hand (if you are left-handed, please use your right hand ^ _ ^) place the cooking handle on a flat and clean table, hold the powder hammer with the other hand, touch the metal part of the thumb and index finger as shown above, and aim the powder hammer at the coffee powder (keep it horizontal as far as possible). Press down hard, don't push too hard, feel just enough to flatten the coffee powder, it may be confusing to say so! The pressure value is about 20-30lb / 9-13kg.

Relax your hands and gently rotate the pink hammer. This action will make the surface of the coffee powder below smoother, and the smoother the coffee, the more complete the coffee extract.

Put the hand on the head of the machine and tighten it. It is recommended to preheat the espresso cup with some hot water from the brewing head before reloading it.

Carry on the extraction, which is a steady and slow process, about 23-30 seconds, near the end will produce a thick Cream (flax orange mixture), when the steam can be turned off.

Taste it quickly, no, try again.